Who can beat the combination of warm popcorn, chocolate and a movie. Here’s the recipe combining the first two, the hardest thing you’ll have to do is decide on the movie. In the UK, popcorn sales are on the rise – in 2015 we munched through over £114 million* worth. In less than 10 minutes, you can make your own gourmet popcorn, and it will be freshest you can get. So reach for your biggest saucepan – and don’t forget the lid.
*IRI 52 w/e 5 December 2015
chocolate popcorn
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Ingredients
- 1 tbsp rapeseed oil or sunflower oil
- 100 g popcorn kernels
- 10 g dark chocolate diary-free and soya-free
Quantity of servings: large servings
View units in:
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Ingredients
Quantity of servings: large servings View units in: |
Instructions
- Find your largest saucepan, with a tight-fitting lid - to ensure popcorn doesn't end up all over your kitchen.
- Place the oil and popcorn kernels in the pan, and stir to coat all the grains. Place over a medium heat, and shake regularly.
- After 2-3 minutes you'll start to hear the pops of the exploding kernels. Turn the heat down to low. Continue to shake every so often until the popping stops - about another 3-4 minutes.
- Tip into a very large bowl, and immediately begin to grate the chocolate all over it, stopping 3-4 times to mix it as you grate so that all the pieces from top to bottom are covered. I use a micro-plane grater, but the smallest grater on any normal grater works just as well.
Recipe Notes
Keep any leftover corn in a airtight box for up to 2 days.
Nutrition Facts
chocolate popcorn
Amount Per Serving
Calories 136
Calories from Fat 54
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
9%
Saturated Fat 1g
5%
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 1mg
0%
0%
Total Carbohydrates 18g
6%
6%
Dietary Fiber 4g
16%
16%
Sugars 1g
Protein 3g
6%
6%
Iron
3%
3%
* Percent Daily Values are based on a 2000 calorie diet.