Coconut chocolate popcorn enhances any film. Easy to make! It makes a large bowl of popcorn. Half the recipe to make less.
INGREDIENTS
– 150 g 2/3 cup popcorn kernel– 2 tablespoons + 1 teaspoon coconut oil– 400 g 14 oz bittersweet (50%) chocolate, broken into piece
Step 1
Parchment a fridge-sized baking sheet and set aside. Put 4 kernels and 2 tablespoons coconut oil in a big pot and lid it. (My enamel pot has a glass lid.)
INSTRUCTION
Step 2
Cook on medium-high. Lift the cover quickly and add the remaining kernels when they pop. Wait for the kernels to pop after shaking the pot.
Step 3
When they start popping, shake the pot occasionally until it slows to 3 seconds between pops.
Step 4
Remove the saucepan from heat, remove the top, and pour popcorn into two big dishes. Unpopped kernels should be removed.
Step 5
Melt chocolate and coconut oil in a heatproof basin over simmering water. If water boils too hard, remove pot from heat for a minute and return to heat. Stir occasionally with a spatula.
Step 6
Pour 1/2 of the melted chocolate over each bowl of popcorn. Use a spatula to cover all popcorn. If possible, spread popcorn on prepared baking pan in a single layer. Refrigerate for 15 minutes.
Step 7
After chocolate hardens, remove pan from fridge and place popcorn in a big bowl. Break chocolate-made popcorn clusters.
Step 8
Serve. Cover leftover popcorn with plastic wrap and refrigerate for three days.