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Friday, 3 June 2016
Chocolate popcorn with marshmallow and coconut
We ate dinner in front of the film of Charlotte's Web. I prefer the book. Yet I love Templeton the rat in both book and film. Sylvia loved having popcorn for dessert. We couldn't eat it all. The leftovers were taken to a friend's place the next day. The two little girls gobbled it up after dips and vegies for lunch.
I found it had softened a bit the next day. I think I preferred our previous popcorn that we baked with the caramel sauce and then covered with chocolate. It stayed crispier. But the chocolate marshmallow coconut combination was definitely one I would do again.
More marshmallow recipes on Green Gourmet Giraffe:
Ghost cupcakes with marshmallow frosting (v)
Marshmallow weetbix slice
Rocky road (gf, v)
Tick Tock teacups
White chocolate chip and ginger cookies
Chocolate popcorn with marshmallows and coconut
1/4 cup popcorn kernels
80g dark chocolate, chopped
75g vegan marshmallows*
1/4 cup desiccated coconut
Cook popcorn. (I do this in a paper bag - twisted at the top - in the microwave for about 2 minutes or until the popcorn is not popping so frequently.) Make sure you sort out any unpopped kernels. Place popcorn in a large bowl.
Melt chocolate and pour over popcorn. Stir through to coat popcorn. Mix in marshmallows and coconut. Wait for chocolate to set before eating. I put ours in the fridge for about an hour and then left another 30-60 minutes for it to come to room temperature. We kept it overnight but it was better on the day we made it.
*NOTE: The vegan marshmallows we used are Dandies and were quite small. Bigger marshsmallows could be chopped up.
On the Stereo:
The Johnny Cash Children's Album