This Black and White and Chocolate-Drizzled Popcorn is addictive! It's salty, sweet, crunchy and totally irresistible! Make this chocolate-covered popcorn for a delicious snack, party favor or homemade gift. It's easier than you think!
You're either going to love me or hate me for this. But I want you to know how to make black and white popcorn, since we've been helplessly addicted to Mom's version for years.
Folks, this popcorn drizzled with chocolate is irresistible!
Mom always makes a big batch for us to take to Connecticut when we visit for the holidays, and I have to laugh at how this treat turns out to be more popular than all the elaborate Christmas cookies.
I mean, it's just popcorn covered in chocolate. Well, semi-sweet and white chocolate drizzled over it in melty ribbons. Salty and sweet...crunchy...OMG.
Where is it? What do you mean, it's all gone?!!
The last time we brought this to Connecticut, we were still setting down our luggage when someone snatched the popcorn bag. The kids got into it before I could even take off my shoes.
I don't think there was any left by Christmas Day.
So, you can see where I'm coming from. This popcorn is so good, it’s perfect for college care packages and just about any holiday or special event.
Besides a stovetop recipe, I'm providing instructions for an easy microwave version. If you have kids away at college, this is a great chocolate popcorn recipe to share.
Popcorn: I always make stovetop popcorn using ⅔ cup of loose kernels typically sold in a jar. They don't have any chemicals, artificial flavors or colors added.
But, if you need the convenience of microwave popcorn, you can pop two bags of that and use 1 ½ bags of the popcorn. You'll have to skip adding any salt or oil if it comes already seasoned and flavored.
You also could buy popcorn that's already popped and skip to the step where you melt the chocolate. You'll need 20 cups of popped popcorn.
Chocolate: In my opinion, chocolate chips are the best chocolate for drizzling the popcorn. I use Ghirardelli white chocolate and semisweet chocolate chips (unsponsored.)
Mom uses candy melts, but I try to avoid partially hydrogenated ingredients.
How to make popcorn on the stove
Stovetop popcorn is easier than you think!
- Heat the oil in the pan on medium-high heat, then add the kernels.
- Cover the pan with the lid and listen for the kernels to start popping.
- Keep the pan on the heat until the popping slows down, then remove from the heat.
How to melt chocolate in the microwave
- Place ½ cup of chocolate chips in a microwave-safe bowl and cover with wax paper.
- Heat on high for 30 seconds, then stir. Repeat once more.
- Depending on your microwave, you may need to zap it again for another 20 seconds.
- When completely melted, stir with your fork to get a smooth consistency.
Wondering how to melt white chocolate chips? Use the same microwave method.
How to drizzle chocolate
The best way to drizzle chocolate is with a fork!
- Dip a fork in the melted chocolate, then move the utensil back and forth over the top of the popcorn.
- To create thin chocolate ribbons, twist the fork as you move it back and forth over the popcorn.
- Repeat using a clean fork and melted white chocolate.
How to make chocolate-drizzled popcorn
- Line a 13x18 baking sheet with wax paper, and pour the prepared popcorn onto the sheet. Remove any unpopped kernels.
- Mix with salt, if needed, and spread the popcorn out evenly with your hands.
- Drizzle on the semisweet chocolate, then the white chocolate.
- Allow the chocolate to dry, then flip the popcorn over and drizzle on the remaining melted chocolate, starting with the semisweet, then the white.
- Let the popcorn fully dry before serving it or storing it in bags.
- If the melted chocolate starts to thicken, it will need to be thinned again for easy drizzling. To thin chocolate for drizzling, simply reheat it a bit in the microwave, do a quick stir, and start again.
- After drizzling on the chocolate, make sure it's fully dry before flipping over the popcorn to drizzle the second side.
- To easily flip the popcorn, place a clean sheet pan face down over the popcorn. Place one hand underneath the bottom pan, and one hand on the top pan. Then invert.
How to serve chocolate-drizzled popcorn
If you're making this popcorn for an informal family gathering, you can just serve it in a huge bowl. Store leftovers at room temperature in a sealed container. It might stay for up to a week, but we've always devoured it within 3-4 days.
If you're giving the popcorn away as a homemade gift, you can pack it in cellophane bags and close them with a twist tie. (Cellophane works better than storing in plastic bags.)
Make this chocolate-drizzled popcorn for holidays, birthdays, baby showers, etc.! It can even be an easy Valentine’s dessert.
Look for themed, cellophane treat bags. These Halloween bags (affiliate link) are so cute!
Frequently asked questions
It will take at least 30 minutes for drizzled chocolate to dry and harden. Keep in mind, you'll need to let the first side of the popcorn dry before flipping it over and applying the remaining melted chocolate. Then you'll need to allow another 30 minutes for that side to harden.
You can refrigerate it a bit to speed up the process.
This can be made 3-4 days in advance of serving it. If making chocolate-drizzled popcorn for an event, I'd make it no more than 2-3 days ahead of time, in case guests bring theirs home to eat the following day.
Candy melts are quite sweet. If you want to use colored melts, I recommend balancing the sweetness with some semisweet chocolate.
More chocolate recipes to try
- Chocolate-Dipped Hazelnut Biscotti
- Triple Chocolate Brownies with Raspberries
- Torta Caprese (Flourless Chocolate-Almond Cake)
More white chocolate desserts
- Sweet Banana Pizza with White Chocolate
- White Chocolate Macadamia Mug Cookie
- Brown Butter Banana Bread with White Chocolate Chips
Disclaimer: Copious amounts of Black and White Chocolate Drizzled Popcorn were consumed during the production of this post. If you try this, be sure to leave a comment and a rating!
Black and White Chocolate-Drizzled Popcorn
- ⅔ cup popcorn kernels (See notes for microwave popcorn.)
- 3 tablespoons olive oil
- ¾ teaspoon salt
- 8 ounces semi-sweet chocolate chips (divided use)
- 8 ounces white chocolate chips (Ghirardelli, divided use)
Stovetop Popcorn (Yields 20 cups)
- Place oil in a tall pot over medium heat and add the popcorn kernels. Cover the pot with the lid, leaving it slightly ajar. The kernels will start popping after a bit. Keep the pot over the heat until the popping slows down. When you check inside the pot, the kernels should be popped. Turn off the heat. (See notes if you want to use microwave popcorn bags instead.)
For the Chocolate-Drizzled Popcorn
- Line a 13x18 baking sheet with wax paper. Pour the popcorn onto the baking sheet and carefully remove and discard any unpopped kernels with a spoon. (The kernels will be hot.) Sprinkle the popcorn with the salt (unless you're using microwave popcorn that's already salted). Using clean hands, mix the salt and popcorn together. Spread the popcorn out evenly.
- Place a heaping half cup of semi-sweet chocolate chips in a microwave-safe bowl, covered with a piece of wax paper. Heat for 30 seconds, then stir. Heat it for another 30 seconds and stir. You may need to heat it for another 20 seconds or so to finish melting it, depending on your microwave. Stir the chocolate until it is smooth. Dip a fork into the chocolate and drizzle it all over the popcorn. If you twirl the fork a bit, you will get thin ribbons.
- Melt a heaping half cup of white chocolate chips in the microwave using a different bowl, but following the same process as before, stirring it after 30 seconds, etc. Dip a clean fork into the melted white chocolate and drizzle it over the popcorn. Let the chocolate dry. (It takes at least 30 minutes for the chocolate to dry using the chips, but candy melts dry faster.)
- When the chocolate is dry, it's time to flip the popcorn over and drizzle chocolate on the other side. (I place a clean sheet pan over the popcorn, and invert the popcorn onto the clean pan.)
- In the microwave, melt another heaping half cup of semi-sweet chocolate in your chocolate bowl from before. Use your chocolate fork to drizzle on the melted chocolate over the popcorn.
- Melt another heaping half cup of white chocolate chips in the microwave, using your white chocolate bowl from before. Dip your white chocolate fork in and drizzle the white chocolate all over the popcorn. Let the popcorn dry before storing it. (You can refrigerate it for a bit to speed up the process.)
- Store at room temperature in a sealed container or twist-tied plastic cellophane bags for 3-4 days. It might stay good for up to a week, but the popcorn is usually devoured before then.
(Recipe Source: Adapted from my Mom's version, which she got from a friend years ago. Originally published on October 30, 2015 and updated now with additional information.)