Chocolate Popcorn Recipe

    chocolate popcorn with dark chocolate

    Summertime is all about taking the time to relax, spend time with loved ones, and maybe kick up your legs and watch a movie. While butter popcorn is always a favorite, we like to switch things up from time to time and make this chocolate popcorn recipe.

    This crunchy dessert and snack in one is both sweet and salty. The chocolate covered popcorn is made with dark chocolate for a healthier take on classic chocolate popcorn, which means it also has a touch of bitterness to balance out the sweet chocolate flavor.

    We also prefer this chocolate popcorn over other fancy popcorn recipes, such as salted caramel popcorn, because it tends not to be as sugary and indulgent. Instead, this chocolate popcorn remains health conscious and a preferable choice over popcorn treated with artificial butter flavoring and sugar-heavy toppings.

    To give this chocolate popcorn recipe the addictive saltiness most people associate with popcorn, we use a bit of sea salt in the recipe. It’s a nice contrast to the dark chocolate and makes this popcorn just as much a salty snack as it is a dessert.


    Cook time: 10 minutes
    Prep time: 5 minutes
    Idle time:



    1. To a medium pot, add the oil and 3 kernels of popcorn. Cover the pot and cook over medium heat until all 3 kernels have popped.
    2. Pour in the remaining kernels, cover the pot, and move the pot from side-to-side to evenly distribute all the kernels. Cook the kernels until the popping noises have slowed to 2 to 3 seconds between each pop, making sure to shake the pot from side-to-side occasionally.
    3. Pour out the popcorn into a large bowl and separate out any kernels that didn't pop. Line a baking sheet with a sheet of parchment paper, then temporarily set aside.
    4. Put the dark chocolate and 1/2 tsp of salt into a microwave-safe bowl and heat for about 1 minute, until the chocolate has melted. Use a rubber spatula to stir the chocolate until it's completely smooth. Pour the chocolate all over the popcorn and use your spatula to stir the popcorn around to get it evenly covered in the chocolate.
    5. Dump out the popcorn onto the baking sheet, spreading out the popcorn so it's spaced out. Sprinkle the remaining 1/4 teaspoon of salt all over the popcorn and allow the popcorn to rest at room temperature until the chocolate has solidified again; usually about 1 hour.

    Additional information

    Recipe adapted from

    Born and raised in Southern California, Beeta has embraced a healthy lifestyle focused on farm-to-table cooking, natural products, and wellness routines. When she's not writing up recipes or discussing the latest natural living trends, Beeta enjoys spending time trying new restaurants, traveling with family and friends, and relaxing at home with her furry companion.