Milk Chocolate Bugs Recipes

CHOCOLATE APRICOT BUGS

Steps:

• Place 1/4 cup of chocolate chips in a small bowl. Place the bowl over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat.
• Gently squeeze the sides of an apricot together until 3/4-inch thick. Using a wooden skewer, make a hole through the center of the side of the apricot and thread a piece of licorice through the hole. Repeat twice more on either side of the first hole. Gently flatten out the apricot to its original shape. Dip the blunt end of the skewer in the melted chocolate and place a very small dab of chocolate onto the flat side of 2 chocolate chips. Place the chocolate chips side-by-side on the end of the apricot to form 2 eyes. Repeat with the remaining ingredients. Allow the melted chocolate to harden, about 15 minutes, and serve.
• Cook's Note: The bugs can also be made using dried prunes. Use red licorice lace for the legs and white chocolate chips for the eyes.

CHOCOLATE MILK

Steps:

• Combine sugar, salt and 1/2 cup water in a small saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar and salt, then add the cocoa powder while whisking. Whisk until smooth. Remove from the heat and add the chocolate. Whisk until melted, then whisk in the vanilla. Transfer to a jar and refrigerate until room temperature. If you're in a rush, you can transfer the syrup to a heatproof bowl set in a larger bowl filled with ice and water. Stir until room temperature.
• Stir or whisk 2 tablespoons syrup into 1 cup whole milk. Add more syrup to taste. Repeat with remaining cups.

LADY BUG CHOCOLATE CUPCAKES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For lady bug wings, microwave chocolate wafers for a few seconds to slightly soften. Use a serrated knife to cut each in half. Cut off the tips to allow room for the lady bug face; save remaining wafer pieces to prop up wings. Frost both wings, and dip in red jimmies. Cut black jelly beans in half; add as spots to the wings. Set aside., For antennae, cut licorice into 1-in. pieces. Dip one end into frosting and roll in black nonpareils; set aside to dry., To assemble cupcake, frost with chocolate icing. Position decorated wings on cupcakes; if desired, add reserved wafer piece under wing tip to prop up. Add antennae and white hard candy eyes. Pipe a small frosting dot for eyeballs. Add a large curved red jimmie and two small ones for the mouth.