Chocolate Popcorn is a tasty snack made by popping corn kernels by roasting it in closed container and tossing it with saucy chocolate syrup. Chocolate Popcorn is a must try at home as an alternate to the regular popcorn for the family movie times during weekend.
This recipe comes together very fast once the kernels are popped. It has sweet and crunchy texture and feels satisfying without making it heavy. Chocolate popcorn is perfect for anytime when you want a tasty snack or to serve at parties.
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About Chocolate Popcorn
Chocolate Popcorn is a simple snack made with popcorn kernels and a homemade chocolate sauce. The popcorn pops in a closed pan with oil until all kernels pop, then tossed with warm chocolate sauce. You can make this in advance and store it, it stays fresh and crunchy for few hours.
This snack is usually made for kids or family gatherings. It comes together with everyday ingredients and do not need much preparation time or effort. Crispy texture and sweet flavour makes it favourite with both kids and adults. Everyone at home enjoy it and it gets over quickly.
You can use different chocolate you have in this recipe. You can just add peanuts, almonds or coconut for crunch, also adjust sugar according to your taste preference. It tastes good warm and also taste good at room temperature.
I usually make this for my kids and also for parties rather than buying store bought popcorn as it just tastes fresher and has a nice chocolate flavour.
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Chocolate Popcorn Ingredients
- Popcorn Kernels - I use popcorn kernels and not the regular corn kernels from the store as all the varieties of corn kernels do not pop. Use good quality ones.
- Oil - I use regular cooking oil for popping the kernels. It helps distribute heat evenly and give the popcorn a light flavour.
- Butter - I add butter to the chocolate sauce. It gives a rich, smooth texture to the sauce.
- Brown Sugar - I use brown sugar for a intense caramel flavour. It adds sweetness and caramel flavour to the sauce.
- Cocoa Powder - Cocoa powder is used for the chocolate taste. It gives a deep chocolate flavour to the coating.
- Chocolate Chips - I added chocolate chips to make the sauce thick and saucy.
How to make Chocolate Popcorn Step by Step
1.Make sure to buy popcorn kernels and not normal corn kernels.Take a thick bottomed pan with lid, I used my sauce pan. Add oil to it. Swirl the pan so that oil is evenly distributed. Heat oil in medium flame, then add 2 corn kernels.
2.It will pop up in few seconds. This is the right temperature we need. Now add all the popcorn kernels.
3.Add it, give a quick stir and cover it with a lid. Simmer the flame. Now lift the pan from flame and shake it for 2 seconds then place in flame. Repeat this until all the kernels are popped out.Once the popping sound is stopped, you can switch off flame and remove it, Set aside.
4.In a sauce pan - take butter and brown sugar melt it. Add cocoa powder.
5.Add choco chips heat it up in low flame until it becomes saucey.
6.Cook for a 2 mins until it bubbles up nicely like shown, Switch off.
7.Add popcorn and toss it well. Spread it on a plate for few minutes then serve.
Serve!
Expert Tips
- Right temperature - I add a few kernels first to test if the oil is hot enough. When they pop, I know the temperature is right for all the kernels.
- Constant shaking - I lift the pan off the flame and shake it every few seconds, then put it back. This helps all the kernels pop evenly and prevent burning.
- Stopping - I listen carefully and turn off the flame once the popping sound slow down. This way the kernels do not burn.
- Chocolate sauce - I cook the chocolate sauce until it become saucy and thick. It should coat the popcorn nicely without being too runny.
- Tossing - I toss the popcorn with the warm chocolate sauce so it coat evenly. Warm sauce work better than cold sauce.
Serving and Storage
Serve this warm or at room temperature on a plate, taste good as snack or treat at home. You can eat it fresh right after making or spread on plate for few minutes to let chocolate set. Store leftover in airtight container and it stays fresh for few hours only.
FAQS
1. Can I skip oil?
Yes you can skip oil and use butter fully instead.
2. What pan to use for making popcorn?
You need space for the popcorn kernels to pop out completely so choose your cookware accordingly.
3. Can I add in salt?
Yes just add a pinch of salt to balance the sweetness, many people like this combination.
4. What type of corn kernels to buy?
Buy only popcorn kernels. sweet corn or other varieties of corn does not pop. So ask in the supermarket before you buy.
5. Can I use dark chocolate?
Yes you can use dark chocolate for this recipe for intense flavour.
If you have any more questions about this Chocolate Popcorn Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Chocolate Popcorn Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Chocolate Popcorn Recipe
Ingredients
To make popcorn:
- ¼ cup popcorn
- 2 tablespoon oil
To make chocolate sauce:
- 1 tablespoon butter
- 3 tablespoon sugar
- 1 teaspoon coco powder
- 2 and ½ tablespoon chocolate chips
Instructions
- Make sure to buy popcorn kernels and not normal corn kernels. Take a thick bottomed pan with lid, I used my sauce pan. Add oil to it. Swirl the pan so that oil is evenly distributed.
- Heat oil in medium flame, then add 2 corn kernels.
- It will pop up in few seconds. This is the right temperature we need. Now add all the popcorn kernels.
- Add it, give a quick stir and cover it with a lid. Simmer the flame. Now lift the pan from flame and shake it for 2 seconds then place in flame. Repeat this until all the kernels are popped out. Once the popping sound is stopped, you can switch off flame and remove it. Set aside.
- In a sauce pan - take butter and brown sugar melt it. Add coco powder.
- Add choco chips heat it up in low flame until it becomes saucy.
- Cook for a 2 mins until it bubbles up nicely. Switch off.
- Add popcorn and toss it well. Spread it on a plate for few mins then serve. Enjoy Chocolate Popcorn!
Notes
- Right temperature - I add a few kernels first to test if the oil is hot enough. When they pop, I know the temperature is right for all the kernels.
- Constant shaking - I lift the pan off the flame and shake it every few seconds, then put it back. This helps all the kernels pop evenly and prevent burning.
- Stopping - I listen carefully and turn off the flame once the popping sound slow down. This way the kernels do not burn.
- Chocolate sauce - I cook the chocolate sauce until it become saucy and thick. It should coat the popcorn nicely without being too runny.
- Tossing - I toss the popcorn with the warm chocolate sauce so it coat evenly. Warm sauce work better than cold sauce.
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