Easy Chocolate Popcorn
Homemade sweet and salty chocolate popcorn made with just four ingredients. An easy snack for movie nights, parties and homemade Christmas gifts.
Servings: 8 servings
Calories: 127kcal
Ingredients
- 80 g of Corn kernels
- 3 tablespoons of Vegetable oil
- ¼ teaspoon of Fine sea salt
- 100 g of Dark chocolate around 60%
Instructions
- Add 80 g of Corn kernels and 3 tablespoons of Vegetable oil to a large, heavy bottomed pan. Mix well to coat the kernels in oil.
- Cover with a lid and cook over a medium heat. Once the corn starts popping, gently shake the saucepan occasionally to prevent burning. When the popping slows to a few seconds between pops, remove from the heat.
- Break 100 g of Dark chocolate into small pieces and melt it in the microwave in short bursts, stirring between each one. Alternatively, melt it in a heatproof bowl over a saucepan of barely simmering water.
- Carefully transfer the popcorn to a large baking tray lined with baking paper. Remove any unpopped kernels and spread the popcorn out, allowing the steam to escape.
- Drizzle the melted chocolate over the popcorn.Add ¼ teaspoon of Fine sea salt, then mix everything together to coat all the popcorn in chocolate.
- Spread it back into an even layer and leave for approximately 30-60 minutes, or until the chocolate has set. You can refrigerate it briefly if you want it to firm up faster.
Prefer chocolate drizzled popcorn? Rather than mixing everything together, spread the popcorn out on the tray and drizzle the chocolate back and forth over the top. You get the same delicious sweet and salty flavour with a lighter coating.
Notes
- Don't overheat the chocolate. Microwave in 20-30 second bursts, stirring each time. Stop when almost melted and let the residual heat finish melting it. Overheating can make chocolate thick and grainy.
- Use a little oil if needed. A teaspoon of vegetable oil can help make melted chocolate smoother and easier to drizzle, although it may make the finished coating slightly softer.
- Use a large enough saucepan. Popcorn expands significantly, so make sure there is enough room for it to pop without overflowing.
- Remove unpopped kernels. Check the popcorn before adding chocolate so nobody bites down on a hard kernel.
- Don't crush the popcorn. Gently turn it through the melted chocolate to keep as many pieces whole as possible.
- Add toppings before the chocolate sets. Sprinkles, sweets and chopped nuts will stick much better while the chocolate is still melted.
- Allow it to set completely before packing. Otherwise the popcorn can clump together and lose some of its crunch.
- No microwave? Melt the chocolate in a bowl over barely simmering water, making sure the bowl doesn't touch the water and no water gets into the chocolate.
Nutrition
Serving: 1portion | Calories: 127kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 0.4mg | Sodium: 97mg | Potassium: 103mg | Fibre: 2g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 2mg
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