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Chocolate-Covered Popcorn Cups

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    These whimsical treats have great flavour hooks: sweet, salty, earthy. Using silicone muffin cups that you can twist and bend allows for easier extraction of the popcorn cups.

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    8 oz (1 cup) chopped dark chocolate
    3 cups (750 mL) popped popcorn
    2/3 cup (160 mL) shelled unsalted pistachios
    1/4 tsp (1 mL) sea salt

    Melt chocolate in double boiler or heatproof bowl set over pan of lightly simmering water, stirring often.

    Divide popcorn and pistachios evenly among 12 standard-sized greased or paper-lined muffin cups and drizzle melted chocolate over popcorn. Make sure nearly entire surface of popcorn is covered to allow chocolate to seep down into crevices and bind contents together.

    If needed, melt additional chocolate. Sprinkle tops with sea salt. Place in refrigerator to set, about 1 hour.

    Serves 12.

    Each serving contains: 157 calories; 3 g protein; 11 g total fat (5 g sat. fat, 0 g trans fat); 12 g total carbohydrates (5 g sugar, 3 g fibre); 52 mg sodium

    source: "Popcorn", alive #359, September 2012

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    Chocolate-Covered Popcorn Cups

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