Chocolate Lava Popcorn
This stuff will knock your socks off.
Prep Time5 mins
Cook Time10 mins
Servings: 6 servings
- 1/2 cup unpopped popcorn kernels
- 8 oz Ghirardelli Candy Making & Dipping Dark Melting Wafers
- 1/4 tsp coconut oil
- 3/4 tsp black lava sea salt
Line two large baking sheets with parchment paper. You could just use the baking sheet without parchment, but the paper makes cleanup so much easier.
In an air popper, prepare the popcorn according to manufacturer directions. My air popper can handle cup batches, so this recipe takes two batches of popcorn. You can also use a stovetop or microwave method if you prefer. The popcorn should yield about 16 cups of popcorn.
Pour the popcorn directly on the parchment-lined pans and set aside.
Microwave the candy wafers and coconut oil in a microwave-safe dish on high for 30 seconds. Stir. If the candy is not completely smooth, then microwave for 15 seconds and stir. Repeat until candy is smooth.
Pour the melted candy carefully into a squeezable condiment bottle.
Drizzle the chocolate over the popcorn. Sprinkle with lava sea salt immediately before the candy hardens.
Allow chocolate to cool completely before serving. Store any leftovers in air-tight container.