Chocolate Popcorn is a tasty snack made by freshly popping corn kernels and tossing it in chocolate sauce. Chocolate Popcorn is a must try at home as an alternate to the regular popcorn for the family movie times during weekend. It is a must try for all chocolate and popcorn lovers, kids will love it!
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 or get together.
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About Chocolate Popcorn
Chocolate Popcorn is a simple snack made with popcorn kernels and a simple homemade chocolate sauce. The popcorn pops in a closed pan with oil until all kernels pop, then tossed with freshly made chocolate sauce. Chocolate Popcorn is a variation to caramel popcorn.
This snack is usually made for kids or family get together. It comes together with everyday ingredients and does not need much preparation time or effort. Crispy texture and sweet flavour makes it favourite with both kids and adults. Everyone at home enjoys it and it gets over quickly.
There are a lot of variations to this recipe, you can skip cocoa powder and add only chocolate and sugar. You can add peanuts, almonds or coconut for crunch, also adjust sugar according to your taste preference.
I usually make this for my kids and also for parties rather than buying store bought popcorn as it just tastes fresh and has a nice chocolate flavour.
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Chocolate Popcorn Video
Chocolate Popcorn Ingredients
- Popcorn Kernels - I used popcorn kernels and not the regular corn kernels as not all varieties of corn kernels pop. Use good quality popcorn kernels.
- Oil - I use regular cooking oil for popping the kernels. It helps distribute heat evenly and gives popcorn a light flavour. Make sure the oil you use if flavourless.
- Butter - I used butter for making 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 - I used a mix if milk chocolate for taste and dark chocolate for a deep intense flavour and colour.
- Salt - is used for adding a balance and gives a mild salt taste to the popcorn.
How to make Chocolate Popcorn Step by Step
1.To a pan add 1.5 tablespoon oil, heat it. Add a corn kernel to check. If it pops in few seconds then oil is ready.
2.Now add ⅓ cup corn kernels, give a quick mix.
3.Close immediately with a lid and keep flame in low once it starts to pop. Use a lid with a tiny hole else slightly leave a gap while closing for steam to escape.
4.Switch off once the popping sound stops completely. Open and measure 3 cups popcorn and add to a bowl and set aside.
5.Place a heatproof bowl on a sauce pan with water. Add ⅓ cup chocolate - I used a mix of dark chocolate and milk chocolate. Melt it well, remove from flame and set aside.
6.To a small pan add 2 tablespoon butter, let it melt. Now add ¼ cup brown sugar, 1 teaspoon cocoa powder and ⅛ teaspoon salt.
7.Mix it well using a spoon or whisk. Cook until it froths like this, do not overcook. Switch off. This should take just a minute or 2 thats all.
8.Add the sauce to popcorn.
9.Add melted chocolate.
10.Mix it well.
11.Transfer to a tray with parchment paper lined. Set aside for 15 minutes or until it does not stick and becomes dry.
12.Gently break.
13.Chocolate Popcorn is ready! It becomes crisp after it dries.
Store in airtight container.
Expert Tips
- Right temperature - I add few corn 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.
- Popping sound - I switch off the flame once the popping sound stops.
- Chocolate sauce - I cook the chocolate sauce until it become saucy and thick. It should coat the popcorn nicely without being too runny.
- Chocolate - I used a mix of milk and dark chocolate. You can use milkchocolate alone also.
- Tossing - I toss the popcorn with the warm chocolate sauce so it coats evenly. Warm sauce works better.
Serving and Storage
Serve this at room temperature on a plate, tastes 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.
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. Is salt must to add?
Yes just add a pinch of salt to balance the sweetness, many 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. What type of chocolate is best to use?
Use cooking chocolate either milk or dark. It is purely your taste preference. I like to add a mix of dark chocolate and milk chocolate.
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
- ⅓ cup popcorn
- 1 ½ tablespoon oil
To make chocolate popcorn
- 3 cups popcorn
- 2 tablespoon butter
- ¼ cup brown sugar
- 1 teaspoon cocoa powder
- ⅓ cup chocolate
- ⅛ teaspoon salt
Instructions
- To a pan add 1 ½ tablespoon oil, heat it. Add a corn kernel to check. If it pops in few seconds then oil is ready.
- Now add ⅓ cup corn kernels, give a quick mix.
- Close immediately with a lid and keep flame in low once it starts to pop. Use a lid with a tiny hole else slightly leave a gap while closing for steam to escape.
- Switch off once the popping sound stops completely. Open and measure 3 cups popcorn and add to a bowl and set aside.
- Place a heatproof bowl on a sauce pan with water. Add ⅓ cup chocolate - I used a mix of dark chocolate and milk chocolate. Melt it well, remove from flame and set aside.
- To a small pan add 2 tablespoon butter, let it melt. Now add ¼ cup brown sugar, 1 teaspoon cocoa powder and ⅛ teaspoon salt.
- Mix it well using a spoon or whisk. Cook until it froths like this, do not overcook. Switch off. This should take just a minute or 2 thats all.
- Add the sauce to popcorn.
- Add melted chocolate.
- Mix it well.
- Transfer to a tray with parchment paper lined. Set aside for 15 minutes or until it does not stick and becomes dry.
- Gently break.
- Chocolate Popcorn is ready! It becomes crisp after it dries.
- Store in airtight container.
Video
Notes
- Right temperature - I add few corn 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.
- Popping sound - I switch off the flame once the popping sound stops.
- Chocolate sauce - I cook the chocolate sauce until it become saucy and thick. It should coat the popcorn nicely without being too runny.
- Chocolate - I used a mix of milk and dark chocolate. You can use milk chocolate alone also.
- Tossing - I toss the popcorn with the warm chocolate sauce so it coats evenly. Warm sauce works better.
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