Categories: April

Ingredients

• 1 tbsp sunflower oil
• 75g popcorn kernels
• 300g dark chocolate, 50% cocoa solids
• 50g white chocolate

Directions

1. Place the oil in a large saucepan until very hot, then add the popcorn kernels, quickly cover with the lid and cook until all the corn has popped. Remove the saucepan from the heat.

2. Melt both the chocolates separately in bowls over pans of simmering water or use the microwave. Pour the popcorn into the dark chocolate and stir until well coated. Spread the coated popcorn on to a baking tray lined with non-stick baking paper. Using a spoon or a piping bag, drizzle white chocolate all over the top. Allow to set, then indulge, or you can store the chocolate popcorn in an airtight tin for two to three days.

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