How to Make Chocolate Popcorn

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Here's a fun DIY project I learned from Paulette and the Harry Potter party. Sweet and salty and oh-so-simple chocolate popcorn. With so many colors of candy melts, you can be sure that this treat is going to make an appearance on many of my dessert tables in the future. For the Harry Potter party, of course, we put it in a plastic cauldron I use at Halloween and called them Troll Boogers.


Ingredients for Chocolate Covered Popcorn:




  • Chocolate (the candy melts variety is fine, doesn't need tempering, and comes in a rainbow of colors)
  • Popcorn
  • Salt, if desired





How to Make Chocolate Covered Popcorn:

First, pop the popcorn. I just used microwave popcorn, mostly because I have an electric stove, and can't make stovetop popcorn on an electric stove to save my life. Be sure you pick out all of the unpopped kernels, and putthepopcorn in a large bowl. Ideally, the popcorn should only fill half of the bowl.








Next melt your chocolates. I use disks of candy melts I get from my local cake decorating store, but Wilton makes them, too, and they're widely available in craft stores in a rainbow of colors.


The best way to met chocolate is with a double boiler, but with chocolate melts like these, you can be a lot more carefree. No tempering needed, no double boiler, just throw it in the microwave for about a minute. After a minute, check to see if the chocolate disks have melted.
Be aware that the disks won't have melted into a puddle when they're ready. No, they hold their shape but look shiny when they're ready. Look for the shine and give it an experimental poke with your spatula to see if the candy is melted.

If you still have some solid chunks, throw it back in the microwave, checking every 15 seconds or so. You don't want to microwave for too long! And remember that water is your enemy when working with chocolate, so be sure that your bowl and spatula are perfectly dry before starting.

As a side note, some colors of chocolate melts seem to melt a lot better than others. I have terrible luck with oranges, for example. So if you're having trouble with a particular color, feel free to blame the chocolate instead of yourself.

Next, it's time to mix. Just dollop the melted chocolate on top of the popcorn, and toss, just like you would a salad.


Sprinkle with salt, if desired. I always desire salt. That sweet and salty combination is just so good.

Once the popcorn is completely coated, throw the bowl in the fridge to solidify the melted chocolate quickly. Once it has hardened, take the popcorn out of the fridge and store at room temperature.

Chocolate popcorn can be made several days in advance, because the chocolate coating helps to keep the popcorn from going stale. It's the perfect addition to a dessert table, makes fabulous homemade wedding favors or an addition to goodie bags for parties or for out of town guests. Try customizing the flavors by throwing in peanuts or mini marshmallows (or both! Rocky Road Popcorn!). Thanks, Paulette, for the recipe!


Nicole Wills, creator of Tikkido