För recept på svenska, klicka här: Chokladpopcorn med polkakross
The holiday season is here and what better way to kick it off than by having some crunchy, chocolatey and minty popcorn? This cute treat comes together nice and easy, and could perhaps even be a fun thing to whip up together as a family – provided an adult supervises the double boiler on the stove, that is. The end result is perfect to serve in a big bowl when sitting down on the couch on a Saturday night to watch a Christmas movie, for example, but also as part of a party spread. We just love the look of the crushed up candy cane and all the childhood memories that are being brought to life.
For the popcorn, know that you can pop your own kernels or just go for a bag of already popped – whatever you prefer. And if this treat doesn’t tickle your fancy, you might like one these: Saffron Caramel Popcorn, Gingersnap Energy Balls or Black Bean Chocolate Truffles.
Makes 1 large bowl
Total time: 30 min
Ingredients
1 dl popcorn kernels (or 1 bag microwave popcorn)
2 tbsp coconut oil*
Scant 1/2 tsp salt
100 g white chocolate
100 g dark chocolate
1/2 tsp peppermint extract
3/4 dl peppermint candies
*We often use olive oil or canola oil as well.
Instructions
- Place a large pot over medium heat and add in the oil and 2-3 popcorn kernels. Cover and wait till you hear the kernels pop.
- Remove the pot from the heat and pour in the rest of the popcorn kernels. Wait 10 seconds and then put the pot back on over medium heat and cover. Leave the cover ajar to let the steam escape as the popcorn pops, which will give you a crisper finished product.
- As the popcorn starts popping, give the pot a gentle shake back and forth every 30 seconds or so. When the popping slows to about 3 seconds apart, remove the pot from the heat. Sprinkle with salt and toss.
- Pour out the popcorn onto a baking sheet with parchment paper, making sure to remove any un-popped kernels.
- Crush the peppermint candies by pulsing in a food processor. Alternatively, place the candies in a bag and crush using a rolling pin.
- Melt the white chocolate over a double boiler until smooth. Be careful not to leave it on the heat for too long or it will seize up. We typically remove the pot from the heat as soon as the chocolate starts to melt. Using a spoon, drizzle the white chocolate over the popcorn.
- Melt the dark chocolate over a double boiler until smooth and stir in the peppermint extract. Drizzle over the popcorn.
- Finish by sprinkling the popcorn with the crushed peppermint candies. Place the baking sheet somewhere cool or in the refrigerator for 10 minutes or until the chocolate sets completely. Break into pieces and serve in a bowl, or keep the “sheet” intact. Enjoy!
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