Chocolate Drizzle Popcorn
Author: Betsy Cohen
Prep time: 8 mins
Cook time: 5 mins
Total time: 13 mins
The amount of chocolate used is based on personal preference. Samuel loves his Chocolate Drizzle Popcorn with just a bit of chocolate while I love mine loaded with chocolate.
  • ¼ cup popping corn
  • ½ - 1 cup semisweet or bittersweet chocolate chips, melted
  • sea salt to taste
  1. Line a baking sheet with parchment paper and set aside.
  2. Double bag 2 paper lunch bags. Pour the popping corn into the bag and double fold the top down to close the bag. It will not be a tight seal but will keep the popcorn inside the bag.
  3. Microwave the popcorn on high for 2-5 minutes. There is a wide range because microwaves vary greatly. Once you can count 5 seconds in between pops, it is done.
  4. Remove from the microwave and carefully open the bag. Pour the popcorn onto the parchment paper. It is easy to pick out any unpopped kernels.
  5. Drizzle the chocolate over the popcorn and stir until you have the chocolate coverage you want. Sprinkle with sea salt and give the popcorn another quick stir.
  6. Refrigerate until set, about 15 minutes.
  7. Transfer to a plastic storage bag.
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