Eurovision

Chocolate 'pop'corn

Serving this in individual cups will go down a storm with the kids and prevent chocolatey fingers. 42p per serving

  • 6
  • 10
  • 6
  • veggie
  • gluten free
  • 2 tbsp sunflower oil
  • 150g Island Sun popping corn
  • 50g Green & Blacks dark chocolate
  • 50g Green & Blacks white chocolate
  1. Heat the oil in a large, deep non-stick pan that has a tight-fitting lid. Remove from the heat, add the corn, cover and shake the pan well then return to the heat.
  2. Once you hear the corn begin to pop, shake the pan occasionally.
  3. When the popping sounds stop, tip the popped corn out on to a large tray and it spread out.
  4. Melt the dark chocolate and white chocolate in individual bowls in the microwave or over a pan of gently simmering water. Drizzle over the popcorn and allow to set .
  5. To serve divide between 6 paper cups.

Each serving contains: Energy 921kJ 220kcal (11%); Fat 10g (14%); Saturates 3.4g (17%); Sugars 10g (11%); Salt Trace (<1%) of your Reference Intake. Carbohydrates per serving: 28g