I whipped this up for my Phantom Masquerade party and it was a total hit. I never think to serve popcorn and now I think I may have to serve variations of this at all of my parties. It’s sweet, salty, and addictive. It’s also vegan, if you’re into that sort of thing. I used maple sea salt (read about my affinity for sea salt here) but you could use standard if you prefer. This would also be delicious with toasted hazelnuts or almonds mixed in with the popcorn. Yum!
Dark Chocolate Popcorn with Sea Salt
2 regular-sized popcorn bags
8 oz semi-sweet baking chocolate (I’m partial to Ghirardelli)
1 tsp vegetable shortening
sea salt (I used maple)
- Pop 2 bags of popcorn and spread on jelly roll pans (baking sheets with sides).
- Over a double boiler or in the microwave, melt chocolate with 1 tsp vegetable shortening, stirring every 20-30 seconds.
- Use a spoon to drizzle melted chocolate over popcorn. Immediately sprinkle with sea salt.
- Let set at room temperature for an hour or pop in the fridge to set the chocolate.
Read more about my Phantom Masquerade here.