Dark Chocolate Popcorn
serves 2
Here’s a good excuse to snuggle up on the couch with a loved one for a movie night.
3 oz (85 g) dark chocolate, chopped
1/4 tsp (1 ml) cayenne or chilli powder (optional)
3 tsp (15 ml) coconut oil
1/2 cup (125 ml) popcorn kernels
1/4 tsp (1 ml) sea salt
- Melt chocolate in double boiler or heatproof bowl set over saucepan of barely simmering water, stirring often until smooth.
- 2. Stir in cayenne or chilli powder (if using).
- 3. Heat oil in medium-sized saucepan over medium heat. Pour in popcorn kernels and cover, leaving lid slightly ajar to allow steam to escape. Cook until the popping has nearly completed, shaking pot frequently to prevent kernels from burning.
- 4. Place popcorn in very large bowl, try to remove any unpopped kernels and pour in chocolate. Stir with rubber spatula to combine and sprinkle with salt. Cool until hardened, breaking up any large clumps if needed.
Each serving contains: 1691 kilojoules; 6 g protein; 26 g total fat (11 g sat. fat, 0 g trans fat); 38 g carbohydrates; 8 g fibre; 301 mg salt
source: "Say Yes to Chocolate", alive Australia, Autumn 2013
Dark Chocolate Popcorn
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
