Quick Chocolate Popcorn with Condensed Milk Drizzle (Pipoca de Chocolate)
User Reviews
5
Quick Chocolate Popcorn with Condensed Milk Drizzle (Pipoca de Chocolate)
Description
This recipe for Quick Chocolate Popcorn starts with microwave-popped popcorn, from which unpopped kernels are discarded. A chocolate coating is prepared by boiling together sugar, light corn syrup, butter, cocoa powder, and salt, then adding baking soda and vanilla extract. The baking soda prevents the popcorn from becoming overly hard and candied by introducing bubbles into the mixture.
Once the mixture has cooled slightly, the popcorn is folded in to coat evenly and spread on a foil-lined sheet. After cooling until manageable, the popcorn is transferred to a container and drizzled with sweetened condensed milk as a final touch to add richness and sweetness. Milk chocolate M&M's are used to decorate and add a crunchy texture and more chocolate flavor.
This treat is ideal for snacking and sharing, balancing crunch with a rich chocolate flavor enhanced by the sweet condensed milk drizzle. The recipe suggests storing the popcorn without the condensed milk at room temperature in an airtight container for up to two hours to maintain crispness, as the drizzle could soften it over time.
Ingredients
- 3 bags microwave popcorn (1.12 ounce bags) or about 9 cups of popped popcorn
- ½ cup sugar
- ⅓ cup light corn syrup
- ½ tick butter or 4 Tablespoons
- 4 tablespoons unsweetened cocoa powder
- 1 pinch salt
- ⅛ teaspoon baking soda to prevent popcorn from becoming candied
- 1 teaspoon vanilla extract pure
- 2 - 4 tablespoons sweetened condensed milk to drizzle
- M&M's as much as you want, to decorate, milk chocolate ones used
Instructions
- First, microwave the popcorn bags -- one at a time -- following the instructions on the package. Then, open the bags, place popcorn on a large baking sheet, and remove and throw away all unpoppedkernels of corn. Set popped kernels aside to be folded in the chocolate mixture.
- Over medium heat, using a medium non-stick pot, combine the sugar, corn syrup, butter, cocoa powder, and salt, stirring until it starts to boil. Let boil for about 1 to 2 minutes without stirring. Mix in baking soda and vanilla, stirring until thoroughly combined. Turn off the heat and let mixture cool for about 30 seconds before folding popcorn in (in order to prevent popcorn from becoming soggy).
- Add the popcorn, folding it in the mixture until popcorn is very well coated. Spread chocolate popcorn onto a greased foil-lined sheet pan, separating the popped kernels from one another, and let cool enough to handle. Transfer chocolate popcorn to a container, drizzle sweetened condensed milk on top just immediately prior to serving, and decorate with M&M's. Enjoy!
Notes
- Store the chocolate popcorn at room temperature in an airtight container for up to 2 hours without the condensed milk drizzle for best texture.
- Adding the condensed milk drizzle just before serving helps maintain the crunch and prevents sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 77mg | 3% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 306IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
