Name: White and Milk Chocolate Salted Popcorn with Multi-coloured Sprinkles
Prep time: 10 min
Ingredients: 120g salted popcorn; 60g white chocolate; 60g milk chocolate; 4 teaspoons multi-coloured sprinkles; extra salt, ideally sea salt, to taste (optional)

Jump to Recipe

Salted popcorn drizzled with white and milk chocolate and sprinkled with multi coloured sprinkles and a little extra salt. If you are looking for a treat for ‘film night’, it would be really hard to better this. I saw the idea on instagram on Debra’s site called @hangontothewind and tried it out on Charlotte who had planned an afternoon television session before going on a long bike ride with Harry.

Turns out, it was the perfect accompaniment for both activities. However, I think the popcorn with the most chocolate drizzled on had long since been sought out and eaten before they got anywhere near their bikes! Inevitably, some popcorn had a lot of chocolate whilst others less, but that just increased the enjoyment of eating it. Although the milk chocolate was easy to spot, the white chocolate was barely visible, so it was like a little surprise every time you came across a chunk!

How to make White and Milk Chocolate Salted Popcorn with Multi-coloured Sprinkles

You don’t really need a recipe for this, but, just in case! Basically I used the same combined weight of chocolate as the popcorn and then added the sprinkles and salt to taste. However, just make it according to your own taste and how many people you are feeding.

Collect all the ingredients together:

salted popcorn
white chocolate
milk chocolate
multi-coloured sprinkles
extra salt, ideally sea salt, to taste (optional)

How to make this wonderful treat:

Scatter the popcorn onto a largish baking tray. Break the white chocolate up into a microwave safe bowl and blitz until melted. I did 60g and blitzed for 30 seconds. Stirred it and gave it a further 20 seconds. I left it for a couple of minutes for the residual heat to melt the remaining chocolate. Be patient and do not blitz too much or the chocolate may seize.
Drizzle the white chocolate over the popcorn.
Sprinkle over the sprinkles and any extra salt, (optional).
Pop the tray in the freezer for 5 minutes for the chocolate to harden.
Remove from the freezer and stir the popcorn breaking up any particularly large pieces.
When the popcorn is in the freezer, melt the milk chocolate. Break the milk chocolate up into a microwave safe bowl and blitz until melted. I did 60g and blitzed for 30 seconds. Stirred it and left it for a couple of minutes for the residual heat to melt the remaining chocolate. Be patient and do not blitz too much or the chocolate may seize. Drizzle over the popcorn.
Add extra sprinkle and, if desired, a little extra salt.
Return to freezer for 5 minutes to harden. Voila!
Transfer to a serving bowl; you may need to break up any particularly large pieces but I don’t break them up too much. It is best when you get some lovely, large and small chunks of sweet, salty and chocolatey deliciousness!

**Return to freezer for 5 minutes to harden. Voila**.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Photograph of White and Milk Chocolate Salty Popcorn with Multi-coloured Sprinkles

White and Milk Chocolate Salted Popcorn with Multi-coloured Sprinkles

Serves 2 – 3

Course Nibbles, treat

Keyword milk chocolate, popcorn, sprinkles, white chocolate

Prep Time 10 minutes

Ingredients

120g salted popcorn
60g white chocolate
60g milk chocolate
4 teaspoons multi-coloured sprinkles
extra salt, ideally sea salt, to taste (optional)

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Scatter the popcorn onto a largish baking tray. Break the white chocolate up into a microwave safe bowl and blitz until melted. I did 60g and blitzed for 30 seconds. Stirred it and gave it a further 20 seconds. I left it for a couple of minutes and for the residual heat to melt the remaining chocolate. Be patient and do not blitz too much or the chocolate may seize.
Break the white chocolate up into a microwave safe bowl and blitz until melted. (See Recipe Notes)
Drizzle the white chocolate over the popcorn.
Sprinkle over half the sprinkles and any extra salt, (optional).
Pop the tray in the freezer for 5 minutes for the white chocolate to harden.
When the popcorn is in the freezer, melt the milk chocolate. (See Recipe Notes)
After 5 minutes remove the popcorn from the freezer. Stir to break up any particularly large pieces.
Drizzle the milk chocolate over the popcorn.
Sprinkle over the remaining sprinkles and any extra salt, (optional).
Return to freezer for 5 minutes to harden. Voila!
Transfer to a serving bowl; you may need to break up any particularly large pieces but I don’t break them up too much. It is best when you get some lovely, large and small chunks of sweet, salty and chocolatey deliciousness!

Recipe Notes

Equipment:

kitchen scales and measuring spoons
baking tray
2 x microwave safe bowls
serving bowl

Melting white chocolate:

I blitzed the white chocolate for 30 seconds. Stirred it and gave it a further 20 seconds. I left it for a couple of minutes for the residual heat to melt the remaining chocolate. However, if you are increasing or decreasing the quantities, the times will change. Equally the power of microwaves varies which will also affect the timings. Be patient and do not blitz too much or the chocolate may seize.

Melting milk chocolate:

I blitzed the milk chocolate for 30 seconds. Stirred it and left it for a couple of minutes for the residual heat to melt the remaining chocolate. However, if you are increasing or decreasing the quantities, the times will change. Equally the power of microwaves varies which will also affect the timings. Be patient and do not blitz too much or the chocolate may seize. Drizzle over the popcorn.