Add 80 g Corn kernels and 3 tablespoon Vegetable oil to a large, heavy bottomed pan. Mix well to coat the kernels in oil.
Cover with a lid and put onto a medium heat. After about a minute, the corn will start popping. Shake the pan every now and then to prevent burning.
Melt 100 g Chocolate either in a microwave of over a pan of simmering water.
Once the popping has stopped, remove from the heat and pour onto a lined baking tray. Spread out into a single layer and drizzle with the melted chocolate.
Add 2 pinch Sea salt, then mix everything together to coat all the popcorn in chocolate.
Notes
The hardest part of this recipe, and it's not even that hard, is melting the chocolate. Make sure that you do it in 30 second intervals. This reduces the risk of the chocolate melting too quickly and going really grainy.
To prevent any problems with melting chocolate, add a teaspoon of vegetable oil to the chocolate before melting.
If you didn't want this chocolate popcorn totally smothered in chocolate, then you could just drizzle it over.
For a really festive twist, you could use white chocolate and then have some with red food dye in it and some with green and drizzle them both over the popcorn.
If you don't have a microwave to melt the chocolate, you can put a glass bowl over a saucepan of boiling water and put it on the hob on low. Melt the chocolate in the glass bowl.