Elf Popcorn
Bring out your inner elf with this Elf Popcorn! Creamy peppermint-infused white chocolate enrobes every kernel of popcorn, doused with lashings of crushed candy canes and chocolate Christmas sprinkles, it's sure to be a Christmas hit for all.
TIPS: Any dairy ingredient can be swapped like for like with vegan alternatives. Christmas chocolate chips mix can be found in most UK supermarkets in the baking isle but can be subbed for any chocolate chips, polished chocolate balls, chocolate pearls or anything else you wish!
- Contains Dairy
Ingredients
- 2oz mushroom popping corn kernels
- 3 tbsp unsalted butter, divided
- 3 tbsp coconut oil, divided
- 7oz good quality white baking chocolate
- 1/2-1 tsp peppermint oil
- 1/2 tsp vanilla extract
- Sea salt, as desired
- Green gel food colouring, as desired
- 1oz candy canes, crushed (roughly 4 candy canes)
- Edible lustre dust (silver, pearl or gold work best), optional
- 1oz Christmas themed sprinkles
- 1oz Christmas chocolate chips mix
- Baking parchment;Baking tray;Large bowl;Silicone Tipped Spatula
Instructions
Step 1
Line a baking sheet with parchment and set to one side.
Step 2
In a medium to large saucepan heat 1 tablespoon of butter and 1 tablespoon of coconut oil over a medium-high heat. Add 1 or 2 kernels to the pan and cover. Once the kernels pop, immediately add the remaining popcorn kernels and cover with a lid. Gently shake the pan until the corn is popping every few seconds (about 4 or 5 minutes). Once the popping stops turn off the heat and pour out the popcorn into an extra large mixing bowl. Set to one side.
Step 3
Whilst popcorn is popping, assemble blade into the chopper bowl. Add white chocolate into the chopper, breaking into large pieces. Install the processing lid onto the bowl, then assemble the power base onto the processing lid. Press the power button and pulse several times until finely chopped. Remove the power base, lid and blade and set to one side.
Step 4
Add the white chocolate to a medium heatproof bowl, scraping around the sides of the chopper bowl with a butter knife to remove all traces of chocolate if needed. Add remaining butter, peppermint and vanilla extracts, and sea salt. Place over a small saucepan filled with an inch of boiling hot water. Set bowl on top and lower the heat so the water is simmering. Stir the chocolate frequently until melted and ingredients are combined. Finally stir in the coconut oil followed by gel food colouring of choice.
Step 5
Pour chocolate mixture over popcorn and using a silicone spatula stir and fold the popcorn until evenly coated. Then stir in the crushed candy canes.
Step 6
Transfer mixture to lined baking sheet and spread into an even layer. Sprinkle over edible lustre dust, if using, followed by the Christmas sprinkles and chocolate chip mix. Place baking tray into freezer for 10 minutes, or until set.
Step 7
Remove popcorn from freezer and break into pieces and serve. Alternatively store in a ziplock bag in the freezer for up to 3 months. Be sure to push all air out before closing the bag, ensuring chocolate is fully set.