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Spiked Chocolate Popcorn
2 tbsp popcorn kernels a pinch of salt 4 squares good-quality dark chocolate, at least 50 percent cocoa solids 1/4 tsp cinnamon a pinch of chili flakes (optional)
© Annabel Langbein Media
Place the popcorn in a brown paper bag that will be big enough to hold all the popped corn—it will increase five-times in size. Place on the microwave tray and then flatten out evenly. Press the bag in the middle to create a ring shape of popcorn with a hole in the middle (if you leave it in the middle it tends to build up heat there and burn). Microwave for 3 minutes on high. Remove and set aside.
In a small bowl, add the chocolate and microwave for 30 seconds. Stir and microwave for another 30 seconds until fully melted.
Tip the popcorn into a large bowl, sprinkle with the cinnamon and chili flakes, if using. Shake to combine. Drizzle the chocolate over the top and toss together.
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