This White and Dark Chocolate Drizzled Popcorn is addictive! It’s salty, sweet, crunchy and totally irresistible!
You’re either going to love me or hate me for this. But it’s high time I documented how to make white and dark chocolate drizzled popcorn, since we’ve been helplessly addicted to Mom’s version for years.
It. 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 popcorn. With dark 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 second time we brought this to Connecticut, we were still setting down our luggage in the kitchen 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. I had to make this popcorn, since I think it’s perfect for Halloween.
Why wait until Christmas?
Of course, I had to scrutinize the ingredients first. Mom said she uses microwave popcorn and drives to a specialty shop to buy a certain brand of candy melts.
But I wanted to skip the partially hydrogenated stuff and save myself an extra trip, so I decided to go with popcorn made on the stove and Ghirardelli white chocolate and semisweet chocolate chips from the grocery store. (I have no affiliation with Ghirardelli.)
We were really happy with the results!
But….besides a stovetop recipe, I’m providing instructions for an easy dorm-room version for my favorite girl and her friends.
Oh, hey, kids! Muah!
You’re going to love this.
Disclaimer: Copious amounts of white and dark chocolate drizzled popcorn were consumed during the production of this post.
(Recipe Source: Adapted from my Mom’s version, which she got from a friend years ago.)
- 2/3 cup popcorn kernels
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 8 ounces semi-sweet chocolate chips (divided use)
- 8 ounces white chocolate chips (Ghirardelli, divided use)
- 2 bags microwave popcorn
- 8 ounces semi-sweet chocolate chips
- 8 ounces white chocolate chips
- Stovetop: 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.
- 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. 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 your 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 took at least 30 minutes for mine 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 packing it into bags. (You can refrigerate it for a bit to speed up the process.)
- Dorm Room Version: Pop one bag of microwave popcorn. In a microwavable bowl, place a heaping half cup of semi-sweet chocolate chips and cover it with wax paper or a paper towel. Heat for 30 seconds, then stir. Heat for another 30 seconds, and stir. You may need to heat it for another 20 seconds to completely melt the chocolate, depending on your microwave. Stir the chocolate until it is smooth.
- Place the popcorn in a large bowl, if you have one, or portion it out onto small plates or bowls. Carefully remove and discard any unpopped kernels with a spoon. (The kernels might still be hot.) Dip a fork into the chocolate and drizzle it all over the popcorn.
- Melt a heaping half cup of white chocolate chips in a clean, microwaveable bowl, using the same process as before. Use a clean fork to drizzle the white chocolate over your popcorn. You can try waiting until it dries to eat it, but I'm sure you will go to town before it dries!
- You can repeat the process with your second bag of microwave popcorn and more melted chocolate.
If you are using microwave popcorn bags, you won't need to add salt or oil, since it will be seasoned already.
Salty, sweet, crunchy and totally irresistible!