Lightly salted popcorn, liberally drizzled with both white and dark chocolate. This chocolate covered popcorn is the perfect sweet and salty snack or holiday treat!
Perfect for any occasion, and SO easy to make! We love easy sweets like my Crockpot Candy and Boozy Baileys Milkshakes. This is one of my Desserts you’ll definitely want in your recipe box!
CHOCOLATE COVERED POPCORN
Who doesn’t love a quick 5 minute recipe? This chocolate covered popcorn is drizzled with not one, but TWO types of chocolate. Sweet white chocolate and dark chocolate for a nice contrast.
Perfect for a snack, quick dessert, something to bring to a party, or even as gift!
HOW TO MAKE CHOCOLATE POPCORN
- Spread popped popcorn onto a wax paper lined baking sheet.
- Melt white and dark chocolate in whichever method you prefer, and use a fork to liberally drizzle both chocolates on popcorn.
That’s it! Such a fabulous quick and easy recipe.
PREPARATION TIPS FOR CHOCOLATE COVERED POPCORN
The hardest thing about making this popcorn, and I hesitate to say hard, is melting the chocolate. But I have a few helpful tips to make it go smoothly!
- Don’t cook on full power – if you choose to microwave your chocolate (which is what I normally do), set your microwave to half power (or medium). This lessens the chance of the chocolate heating too quickly and “seizing”.
- Heat slowly – melt the chocolate in 20-30 second intervals for the first minute, then in 15 second intervals after that, stirring after each cooking interval. It takes longer, but trust me, it’s worth it.
- Add a bit of oil – one of my favorite tricks is to add a little bit (check the recipe for the exact amount) of vegetable oil to the chocolate before melting. I don’t think I’ve ever had seized or scorched chocolate when following the microwave tips and this one!
WHAT IS SEIZED CHOCOLATE
Have you ever been melting chocolate (especially white chocolate) and had it go from luxuriously smooth and silky, to a thick, grainy paste? It’s the bane of every baker’s existence!
Chocolate will do that for one of two reasons. First, a bit of water got into your chocolate. Water is the enemy of melted chocolate and will turn all it into a gluey paste, very quickly.
Secondly, it can be overheated and scorched. This often happens when chocolate is cooked at too high of a temperature, and/or for too long.
VARIATIONS OF THIS RECIPE
- Extra Chocolate-y – if you reallllly want to bring home that white chocolate flavor, instead of drizzling it on top of the popcorn, pour it on and toss gently to coat. Then you can drizzle on the dark chocolate.
- Other Colors – if you’d prefer to make this for a holiday or event where you want a particular color, feel free to swap the white or dark chocolate with some candy melts (Wilton makes a wide variety).
- Go Nuts – feeling a little nutty? Feel free to add some roasted peanuts, almonds, or cashews to the mix for a nice crunch!
- Freshly Popped – if you’d prefer, you can make some fresh popcorn on the stovetop, or alternatively, you could use a bag of pre-popped popcorn.
MAKING CHOCOLATE COVERED POPCORN AHEAD OF TIME
There’s really nothing to make ahead of time for this recipe, since it comes together so quickly!
STORAGE
Popcorn can be kept at room temperature in an airtight container for up to one week. Ours never lasts too long before it’s devoured however 😉
SPECIAL EQUIPMENT FOR THIS RECIPE
- Baking Sheets – I love the large size and how sturdy these pans are.
- Chocolate melting wafers – this is what I normally use, but chocolate chips will work as well.
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Ingredients
- 2 bags microwave popcorn popped
- 8 oz white chocolate wafers or chips
- 8 oz dark chocolate wafers or chips
- 2 tsp vegetable oil (divided, and optional)
Instructions
- Line 2 rimmed baking sheets with wax paper. Spread popped popcorn evenly on both sheets. Set aside.
- In a microwave-safe bowl, add white chocolate wafers 1 tsp of vegetable oil (if using), and microwave on MED power (50%) for 20-30 second intervals for the first minute, stirring after each cooking interval.
- If needed, microwave in 15 second intervals, stirring after each microwave interval, until wafers are JUST melted.
- Repeat steps 2 and 3 with dark chocolate wafers.
- Use a fork to liberally drizzle both chocolates onto popcorn. Let dry and enjoy!
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Chef Tips
- Don’t cook on full power – if you choose to microwave your chocolate (which is what I normally do), set your microwave to half power (or medium). This lessens the chance of the chocolate heating too quickly and “seizing”.
- Heat slowly – melt the chocolate in 20-30 second intervals for the first minute, then in 15 second intervals after that, stirring after each cooking interval. It takes longer, but trust me, it’s worth it.
- Add a bit of oil – one of my favorite tricks is to add a little bit (about a teaspoon or so) of vegetable oil to the chocolate before melting. I don’t think I’ve ever had seized or scorched chocolate when following the microwave tips and this one!
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Jill Alton says
My chocolate… even that with 1/2 tsp per 8 oz is not drying. Really a mess. Won’t use oil again. Got any ideas? I’ve made 9 bags of micro popcorn for 18 party bags! Aaargh.
The Chunky Chef says
I’ve never had that happen with such a small amount of oil, maybe try adding some more chocolate if you have it?
Annie says
Made this today and it is awesome, thank you
Desiree says
I LOVE IT !!!
Shirley says
Excellent! Thank you!