Dark chocolate and raspberry are already flavorful, decadent, and high quality ingredients, and it’s a whole new level of deliciousness when they’re paired with popcorn as dark chocolate raspberry popcorn truffles. Don’t get us wrong, there’s nothing wrong with regular popcorn. But it can get pretty unexciting if you don’t switch things up a bit every once in a while, and what better way to do it than with this scrumptiously rich and jolly recipe? Plus, you’ll make your friends and family who have a sweet tooth really, really happy!
This recipe also makes for a great edible gift. You should definitely make these truffles for a foodie friend or family member when ‘tis the season! No foodie will turn their nose up when you give them these truffles in a gorgeous homemade packaging with a cute bowtie on top of it. It’s extremely easy to make, too. You probably have all the ingredients in your kitchen, and the longest part of the recipe is waiting for it to harden in the fridge! If you and your family would love a chocolaty and popcorny snack that’ll hit the sweet spot, keep on reading!
Popping the Popcorn
Before we make awesome truffles with these popcorn, we should pop the popcorn first! It’s only logical, right? If you want to pop the popcorn on the stove, you can keep on reading. But if you want to pop them with the method you’re most comfortable with, you can do that as well. After all, there’re a lot of ways to get poppin’! Here are the ingredients and instructions for our delicious popcorn recipe:
What You’ll Need
- ½ tbsp corn kernels – yields approximately 1 cup of popped popcorn
- ¼ tbsp coconut or neutral oil
- Large pot with a tight fitting lid
- Large bowl
- Start heating the pot over medium heat and add the oil
- After a couple of minutes, toss in a few corn kernels to check the temperature of the oil
- When the kernels start popping, toss in the remaining kernels, give them a quick stir, and cover the lid
- After the popping sound starts to die down and most of them have popped, turn off the heat and dump the popped popcorn to a large bowl, and you’re good to go!
How to Make Dark Chocolate Raspberry Popcorn Truffles
An easy to make and quick snack recipe that is also incredibly delicious and luscious is such a convenience especially during the busy holiday season. These truffles will not only save you a lot of time and effort for your other preparations, they’ll also be a hit in the family gatherings or movie nights with your friends! They’re a great way of showing off your fancy snack game without busting the budget or working hard. If you can’t wait to give these truffles a try, here’s how:
What You’ll Need
- 1 cup popped popcorn
- 1 oz freeze dried raspberries – save a couple of them for garnish
- 6 oz white chocolate chips
- 8 oz dark chocolate chips – around 60-65% would be great
- 3 oz heavy cream
- 1 tsp vanilla extract
- Small pinch of salt – this isn’t going to make the truffles salty but it’ll enhance their flavor
- Using a food processor, blend the popcorn into a crumbly mixture by pulsing it a few times and set aside – don’t overdo it otherwise it’ll turn into powder
- Blend the freeze dried raspberries into powder and then sift them with a fine mesh sieve to get rid of the seeds – we recommend covering the food processor with a towel before blending the raspberries, otherwise the powder will fly out everywhere, and do NOT inhale the powder when you open the food processor, give it a few seconds to settle
- In a saucepan, heat up the heavy scream but don’t boil it
- Dump the white chocolate chips and the raspberry powder into a bowl, and pour the hot heavy cream over the mixture
- Add the popcorn crumbles, vanilla extract, and a small pinch of salt to the white chocolate raspberry mixture and mix well until it becomes pink and homogenous
- Put the mixture into the fridge and let it set for 30 minutes or so – the mixture should be hard but still malleable
- After 30 minutes, scoop out bite-sized balls, roughly shape them into a ball with your hands, put them onto a parchment lined baking sheet and let them rest in the fridge for an hour
- Melt the dark chocolate chips over a double boiler or in the microwave in a heatproof bowl, dip the cold truffles into the melted dark chocolate with a fork, make sure they’re evenly coated all the way around, and then put the truffles onto the parchment lined baking sheet – you can reheat the dark chocolate if it hardens up
- Garnish the truffles with some crushed up raspberries, popcorn, or cocoa powder depending on your preference and let them rest in the fridge for a few hours or ideally overnight
If you don’t have some of these ingredients or simply don’t enjoy their flavor, you can always substitute them based on your taste and preferences. For example, you can substitute raspberries with freeze dried strawberries or other berries you like, or you can just use milk chocolate if you don’t enjoy the bitterness of dark chocolate. This recipe is also a great way of using leftover popcorn so that it won’t go to waste!