Served at the 2013 Chocolate Wine Trail


6oz. White Chocolate chips

2 (3 1/3 oz) bags popcorn (unflavored)

1. Melt the chocolate in a double boiler or in the microwave.

2. Microwave 2 bags of popcorn or pop about 7oz popcorn kernels.

3.  In a large tub, drizzle melted white chocolate over popcorn.  Mix and fluff as you go.  You are looking for a light coat of chocolate on the popcorn–too much will make the popcorn soggy and spongy.

4. Let the popcorn cool in the refrigerator until the chocolate hardens.


For Raspberry White Chocolate:

With half of the melted white chocolate chips, add this mixture and stir till evenly pink in color:


2 Tblsps. of raspberry bits (we used bits from

1/4 C. sugar  (I put a couple of drops of red food coloring in the sugar first)


Grind this together in a coffee mill until fine.  Proceed with recipe as with the plain white chocolate.

Serve with Stone Hill Brut Rose Sparkling Wine

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