Easy Chocolate Popcorn Recipe

Sweet and salty chocolate popcorn is simply the best thing ever. Freshly-popped stovetop popcorn that is generously drizzled with rich, melty chocolate and then lightly salted makes the perfect all-around snack. Make it in just 10 minutes and you’re in for a comforting chocolatey treat!

Jump to Recipe

Often I can’t decide whether I want something sweet or salty to snack on. If you’re anything like me, I’m happy to share that I’ve finally found a delicious solution to our problem – chocolate-covered popcorn! It gives the best of both worlds, combining fresh homemade popcorn with sweet chocolate then seasoned with salt for the perfect balance. So addicting, I tell you.

Chocolate popcorn is perfect for after-school snacking, for family movie nights, as a quick dessert, or a fun party snack. It also makes a nice holiday treat – I plan to make a huge batch this Christmas to give away to family and friends!

Why You’ll Love This Recipe

• Quick and easy: Prep for 5 minutes, cook for 5, and you’ll have a delicious snack ready to enjoy.
• Simple ingredients: Make this sweet treat using only 4 easy ingredients you probably already have in your kitchen. 
• Perfect flavor combo: The perfect balance of rich chocolate and a touch of salt makes each bite incredibly satisfying.
• Endless ways to customize: Easily make this recipe your own by adding any mix-ins you like. The options are endless!
• Family-friendly: A fun, mess-free treat that kids (and adults) will love munching on.

How to Make Chocolate Popcorn

Who doesn’t love a quick 10-minute recipe? All you have to do is melt the chocolate, cook the popcorn, then combine the two – so easy for such an indulgent treat. This is the perfect recipe to make with kids, too – my kids love hearing all the kernels pop and helping drizzle the chocolate all over the popcorn!

Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.

Ingredients You Need

• Olive oil: The oil makes the chocolate smoother so it doesn’t flake off off the popcorn upon cooling.
• Popcorn kernels: These are easily available in supermarkets if you don’t have some at home. Make sure to buy raw popcorn kernels and not the microwaveable kind that’s already coated in butter – those get greasy quickly and may result in soggy popcorn.
• Semisweet chocolate chips: Melted chocolate perfectly complements the texture of popcorn and the taste of the salt. It also helps bind any added mix-ins added to the recipe. I use chocolate chips, but a chopped chocolate bar works great, too.
• Salt: Salt is the most classic way to season popcorn, and is great for bringing out the sweetness of chocolate. I use regular salt, but feel free to use any type you like.

Step-By-Step Instructions

The original popcorn method was introduced to me by a friend and it’s never failed to make perfect popcorn. I can get all the kernels to pop, every time. Just follow the 3 simple steps below and your popcorn will all cook evenly with no burnt parts. 

Step 1: Melt the chocolate

First, prepare a baking sheet lined with parchment paper. This will be your workspace for drizzling the chocolate.

Next, add oil and three popcorn kernels to a large heavy-bottomed pot with a lid. Swirl to coat with oil, then cover and place over medium heat. Once these “test kernels” pop, it means that the oil is ready to pop all the kernels at the same time.

While this heats up, start melting the chocolate and oil in a double boiler or DIY version with a bowl inserted over a pot of water over medium heat. Stir occasionally as it starts to melt.

Step 2: Cook the popcorn

Listen for all three kernels to pop, then immediately add the one-third cup of kernels. Replace the lid. Hold the pot carefully by the handles with your thumbs on the lid rim to keep it in place, and lift it up off the stove to firmly move it side to side, swirling the kernels in oil. Continue moving the pot around for 30 seconds. This brings all the kernels up to heat at the same time. 

Return the pot to the stove and wait for them to pop. I like to give the pot a shake once the popping slows down to see if any stragglers pop. Remove from heat once popping stops completely.

Just remember “three” – 3 tablespoons of oil, 3 test kernels, ⅓ cup kernels, 30 seconds… It makes doing this step so much easier!

Step 3: Coat the popcorn

Next, spread the popcorn on the baking sheet and drizzle the melted chocolate over all the popcorn evenly. Add salt and toss to combine.

Allow the popcorn to cool for about 10 minutes until the chocolate sets. You can serve the popcorn immediately but will risk chocolatey fingers. That’s fine for a casual family snack, but you don’t want guests or a group of kids running around with chocolate all over their hands!

Substitutions

Chocolate-covered popcorn only calls for a few simple, easy-to-find ingredients. If you’re missing one or prefer to use something else, try these substitutions.

• Olive oil: If you don’t have olive oil, use coconut oil instead – I found that it helps the chocolate melt easier. Vegetable oil works great as well.
• Popcorn kernels: If you’re in a hurry, you can substitute freshly-popped popcorn with store-bought popped popcorn. Make sure to pop the kernels yourself next time!
• Semisweet chocolate chips: No semisweet chocolate chips on hand? Use whatever chocolate chips you like – milk chocolate, white chocolate, or a combination of multiple types.
• Salt: If you don’t like to use regular salt, sea salt or kosher salt are ideal substitutes.

Variations

Chocolate popcorn is a delicious treat on its own, but the options for mix-ins are endless. Use it as a base recipe and dress it up to suit your own taste. In the meantime, try these fun and flavorful variations.

• Mix in mini marshmallows and graham cracker pieces, then drizzle with chocolate for a fun s’mores-inspired snack.
• Drizzle melted peanut butter on top of the chocolate for a sweet, nutty twist.
• Use dark chocolate for a richer flavor and sprinkle sea salt on top for an elevated sweet-salty combo.
• Swap out the regular chocolate for white chocolate and mix in dried cranberries for a sweet, fruity variation.
• Add your favorite chopped nuts for a delightful crunch. Almonds, cashews, pecans, or hazelnuts are great choices.
• Add a dash of cayenne or chili powder to the melted chocolate for a unique sweet and spicy treat.

Expert Tips

• Spread evenly: Spread the cooked popcorn out on a baking sheet in a single layer before drizzling with melted chocolate to achieve even coverage.
• Work quickly: Drizzle the chocolate while it’s still warm and spread it immediately to prevent it from hardening too fast.
• Make it party-ready: If serving chocolate popcorn at a party, bulk it up and make it more colorful. My son wanted mix-ins of crushed pretzels and M&Ms for his party, and my daughter asked for white chocolate and rainbow sprinkles on hers. You can also swap out the chocolate chips with some candy melts to follow a party’s color theme.
• Add a festive touch: Make chocolate popcorn into the ultimate holiday treat by adding crushed peppermint candies to the mix. Stick some candy canes into the popcorn bowl for a cute, festive touch.

How to Store This Recipe

Store chocolate popcorn in an airtight container for 3 days at room temperature, preferably somewhere cool and away from heat so the chocolate doesn’t melt. I don’t recommend refrigerating or freezing it – it only takes a few minutes to make, after all.

What to Serve with Chocolate Popcorn

I love snacking on chocolate popcorn on its own, but I often enjoy it with a warm cup of coffee or hot chocolate. It’s also delicious paired with salted pretzels, nuts, or on top of vanilla ice cream. At parties, I like serving it alongside a fruit platter or a cheese plate.

If you make this chocolate popcorn, please leave a review. I really appreciate each and every 5-star rating and review comment!