Chocolate Drizzle Popcorn

Madison Skye

everyday

Buttery, crunchy popcorn gets an elegant upgrade with a drizzle of velvety, date-sweetened dark chocolate. Made with the Spring & Mulberry date-sweetened essence bar of your choice, it’s the perfect balance of salty and sweet — snackable enough for movie night, yet beautiful enough for gifting.

This Recipe Features

Essence Variety

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Chocolate Drizzle Popcorn

Madison Skye

everyday

Serving Size: 1 Bowl

Spring & Mulberry Date-Sweetened Chocolate Bar (any Essence Flavor), broken into pieces

cups plain popcorn, freshly popped (about ½ cup unpopped kernels, we like Cheerie Lane popcorn)

tablespoon coconut oil or butter (optional, for richness)

Flaky sea salt, for finishing

Pop popcorn. Prepare 8 cups of plain popcorn using your preferred method (stovetop, air popper, or microwave). Transfer to a large mixing bowl.
Melt chocolate. Set up a double boiler by placing a heat-safe glass or metal bowl over a saucepan with 1–2 inches of simmering water (making sure the bowl doesn’t touch the water). Add 1 chopped Spring & Mulberry Pure Dark Bar to the bowl and stir with a spatula until smooth. To thin the chocolate into a drizzle, add up to 1 tablespoon of coconut oil or olive oil.
Coat popcorn. Pour melted chocolate over the bowl of popcorn. Use a large spoon or spatula to mix, ensuring all kernels are evenly coated.
Finish. Sprinkle lightly with flaky sea salt, then serve and enjoy right away for the best texture and flavor.

For added indulgence, break up a Spring & Mulberry Embellished bar and add to the finished popcorn recipe (we paired Pure Dark and Lavender Rose).

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Chocolate Drizzle Popcorn

Chocolate Drizzle Popcorn

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