Dark Chocolate Raspberry Drizzled Popcorn
Happy National Popcorn Day! Any other popcorn lovers out there? We are a huge popcorn loving family. Both mine and Matt’s sides of the family absolutely love popcorn so we figured if we love it so much, other people must also love it. Also, with Valentine’s Day nearing, I wanted to create some treats and DIYs that are easy and fun. So I am starting with this dark chocolate raspberry drizzled popcorn. I absolutely love the taste of dark chocolate with a sweet fruit like raspberry. This treat joins some of my all time favourite foods, chocolate, raspberries and of course, popcorn! So hopefully you also love this chocolate raspberry popcorn treat we have created.
Inspiration for this Chocolate Raspberry Popcorn
The main inspiration behind this popcorn treat is the Smartfood Indulgence Dark Chocolate and Raspberry Drizzle Popcorn. This popcorn only comes out about once or twice a year. It is my absolute favourite since as I mentioned I love dark chocolate with sweet flavours like fruit. Plus raspberries are one of my favourite fruits. So all those combined makes this popcorn one of my favourite treats. So I set out to make my own since the Smartfood one is so hard to find. This recipe is actually super easy to make but there are a couple tricks you need to know.
Tips and Tricks
Food Colouring Gel
I have found it very hard to find coloured chocolate wafers or melting chocolate that are gluten free. I know there are brands out there but they are either very expensive or sold out. Our area seems to be having a chocolate shortage since before Christmas so instead I decided to colour the chocolate. I used food colouring gel, which I prefer over food colouring liquid. The gel is more concentrated, so you only need the smallest amount. I also find you get better true colours with the gel compared to a liquid food colouring. But that is just my preference. This is the food colouring gel that I used. I decided to use white Baker’s chocolate and colour it with pink food colouring gel. You can also use white chocolate chips.
Another thing to consider when working with melted chocolate is that if you add any liquid that isn’t an oil or gel, the melted chocolate will seize up. What I mean by this, is that the melted chocolate will literally get hard. So in order to avoid this I made a little trick. We have to flavour the white chocolate for this treat. I should mention that I do this step before colouring the white chocolate, but you can read all the instructions in the recipe below. So, in order to prevent seizing you will need coconut oil.
I mixed melted coconut oil and raspberry flavouring (I used this one) before hand. This made it so that the flavouring was now in oil form and could be mixed with the melted white chocolate. If you’re able to find a raspberry oil you can skip this step and also skip adding in melted coconut oil completely. However, I was having a difficult time finding raspberry oil at a decent price and reasonable shipping time. So this little trick works. The chocolate will just need longer to set than the dark chocolate. The nice thing though is that coconut oil is solid at room temperature which is why I used it compared to another oil, such as vegetable or olive oil, which would NOT work.
Makes a Great Gift
This dark chocolate raspberry drizzled popcorn makes a great snack at home, or a gift for another. Your kids will love it as a treat in their lunchboxes (if you’re not in lockdown like us). This also makes a super sweet and thoughtful Valentine’s gift for a loved one. Just wrap it in some cellophane bags and put a little tie around the top. You can also add a handwritten tag to make it more personal.
If you’re looking for more gift ideas just wait to see what we have in store for you. I know its a bit early to be thinking about Valentine’s Day, but I can’t help it. I will use any excuse to shower love on my family members and to celebrate love. So we have lots of recipes, DIYs and gift guides planned over the next month. If you’re just looking for other treat ideas make sure you check out our Classic Chocolate Chip Cookies and Rice Krispie Pinwheels.
|Prep Time||15 minutes|
|Passive Time||2 hours|
- 3 cups Popcorn
- 3 ounces White Chocolate 1/3 cup
- 3 ounces Dark Chocolate 1/3 cup
- 1 1/2 tbsps Coconut Oil Solid Form
- 1/2 tsp Raspberry Flavouring
- 1 drop Pink Food Colour Gel
- Pop popcorn, either a bag or in a whirley pop/air popper. Enough to have 3 cups of popped popcorn. Prepare a medium sized baking sheet with parchment paper. Spread out popped popcorn on baking sheet.
- In a small microwave safe bowl place coconut oil, microwave for 10 seconds or until melted but not hot. Mix in raspberry flavouring and stir until well combined.
- In two more small microwave safe bowls, place dark chocolate in one. In the other place the white chocolate and coconut oil - raspberry mixture. Start to melt the chocolate in the microwave. First at for 30 seconds and then at 10 second intervals.
- In the melted white chocolate, drop one single drop of pink food colour gel. Stir until well combined and thoroughly pink. Add more drops of food colour gel is you want a different shade of pink, one drop at a time.
- Using a fork start with one bowl of melted chocolate and start to drizzle it overtop of the popcorn. Making sure to evenly spread out the chocolate and not to drop too much in one place. Repeat the process with the other melted chocolate.
- Pop the tray into the fridge for 2 hours or over night. Serve immediately or store in an air tight counter for a few days. Or portion into bags and give as a gift.