Instructions: Before cooking crickets, the legs, antennae and wings should be removed by rolling them between your hands and washing the bodies in a colander. Freezing them first makes this easier. Crickets should then be dry-roasted at 225 degrees on a baking sheet for about 25 minutes. In saucepan, melt chocolate over low heat. Using spoon and fork together, roll crickets individually in hot chocolate and drop them onto wax paper. Refrigerate 1 to 2 hours before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.