Chocolate Covered Popcorn

Print Recipe

5 from 14 votes

Lightly salted popcorn, liberally drizzled with both white and dark chocolate.

Prep Time5

Total Time5

Course: Dessert, Snack

Cuisine: American

Keyword: dessert popcorn, easy dessert, popcorn recipe

Servings: - 12 servings

Calories: 256kcal

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!

Notes

** If you'd like an even more intense chocolate flavor, once the chocolates are dried on the popcorn, flip the popcorn over and drizzle the other side. I place a clean sheet pan over the popcorn, and invert the popcorn onto the clean pan.

CHOCOLATE MELTING 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