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+ servings

Chocolate Lava Popcorn

This stuff will knock your socks off.
Prep Time5 mins
Cook Time10 mins
Course: Dessert, Snack
Keyword: chocolate lava popcorn
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.