Ingredients for Triple Chocolate Popcorn
- Popped Popcorn
- 6 ounces dark chocolate, finely chopped
- 6 ounces milk chocolate, finely chopped
- 6 ounces white chocolate, finely chopped
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How to Make Triple Chocolate Popcorn
- If not already popped, pop 1/2 cup popcorn kernels using your preferred method (stovetop or air popper). Avoid using microwave popcorn for best results.
- Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper.
- Spread the popped popcorn evenly on the prepared baking sheet.
- In a microwave-safe bowl, combine dark chocolate and 1/2 teaspoon coconut oil (if using). Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Drizzle the melted dark chocolate over the popcorn, ensuring even coverage. Gently toss to coat.
- Repeat steps 4 and 5 with the milk chocolate and then the white chocolate, using the remaining 1/2 teaspoon of coconut oil if desired.
- Bake for 5-10 minutes in the preheated oven, to help set the chocolate. Do not overbake!
- Remove from oven and let cool completely before breaking into chunks.
- Store in an airtight container at room temperature for up to 3 days (if it lasts that long!).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
169g
Fat
125g
Carbs
22g
