This delicious chocolate and caramel filled dessert is perfect as a dinner party recipe as it’s a really great sharing treat. Using popcorn, dark chocolate and maple syrup – all things you’ve probably already got in your store cupboard, it’s also fairly cheap to make too. Perfect for if you’re feeding a crowd on a budget or would like something different to treat the family too this week. Plus it’s ready in 30 minutes too!
- 2tsp sunflower oil
- 200g popping corn
- 75g granulated sugar
- 3tbsp double cream
- ¾tsp bicarbonate of soda
- For the dip:
- 225g dark chocolate, broken into pieces
- 400ml double cream
- 2tbsp maple syrup
- You will need:
- 8 muffin cases
Heat the oil in a large saucepan then add the popcorn kernels and cover with a tight-fitting lid. Remove from the heat once almost all the kernels have popped, then set aside, keeping the lid on.
Heat the sugar with 2tbsp water over a medium heat and allow to melt without stirring for around 5 minutes, tilting the pan now and again to help combine. Keep over the heat for a further 3-5 minutes, until the mixture turns a dark amber colour. Remove from the heat and stir in the cream and bicarbonate of soda. Mix with the popcorn, coating well in the sauce, divide between the cupcake cases and set aside to from up slightly.
For the dip, melt the chocolate with the cream and maple syrup in a heavy-based pan over a gentle heat, then mix to combine. Serve the popcorn clusters on the side.