Dark Chocolate Gingerbread Popcorn Balls | PC.ca

NewDark Chocolate Gingerbread Popcorn Balls

A dark chocolare gingerbread popcorn ball in a hand over a table top with the ingredients as well as a plate full ready made balls.

PC Sea Salt Purple Kernel Popcorn

New

Dark Chocolate Gingerbread Popcorn Balls

The holidays are one of the few times in the year in which you can shamelessly bust out old-school r...

The holidays are one of the few times in the year in which you can shamelessly bust out old-school recipes, like these popcorn balls. The less-traditional combination of dark chocolate and ginger gives these addictive treats a modern edge, but we won’t judge if you prefer to use white or milk chocolate, instead.

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 50 mins
  • Serves: 12
  • Dish Type: Canadian, American
  • Season: Fall, Winter
  • Course: Dessert
  • Main Ingredient: Popcorn
  • Serving Size

    1 popcorn ball

  • Calories

    170

  • Total Carbohydrate

    25 g

  • Total Fat

    8 g

  • Saturated Fat

    4 g

  • Dietary Fibre

    0 g

  • Protein

    1 g

  • Sodium

    35 mg

  • Sugars

    13 g

NewDark Chocolate Gingerbread Popcorn Balls

A dark chocolare gingerbread popcorn ball in a hand over a table top with the ingredients as well as a plate full ready made balls.

PC Sea Salt Purple Kernel Popcorn

  • Serving Size

    1 popcorn ball

  • Calories

    170

  • Total Carbohydrate

    25 g

  • Total Fat

    8 g

  • Saturated Fat

    4 g

  • Dietary Fibre

    0 g

  • Protein

    1 g

  • Sodium

    35 mg

  • Sugars

    13 g

How to make

Ingredients

  • 1/4 cup (60 mL)

    unsalted butter
  • 1/2 tsp (2 mL)

    ground ginger
  • 1/4 tsp (1 mL)

    cinnamon
  • Pinch (0.5 mL)

    ground cloves
  • 6 cups (1.5 L)

    mini marshmallows
  • 1 tsp (5 mL)

    pure vanilla extract
  • 10 cups (2.5 L)

    PC® Sea Salt Purple Kernel Popcorn
  • 1/4 cup (60 mL)

    crystallized ginger, chopped
  • 50 g

    dark chocolate, chopped (about 1/3 cup/83 mL chopped)

How to make

  • Step 1

    Melt butter in large saucepan or Dutch oven over low heat. Stir in ground ginger, cinnamon, and cloves. Add marshmallows; cook, stirring occasionally, until melted and smooth, about 3 minutes. Remove from heat; stir in vanilla.

  • Step 2

    Stir in popcorn until fully coated. Stir in crystallized ginger. Let cool enough to handle.

  • Step 3

    With wet hands, form into 12 balls (be gentle when forming; don’t firmly pack). Place on parchment paper–lined baking sheet; let cool completely.

  • Step 4

    Place chocolate in small microwave-safe bowl. Microwave on high 15 seconds; stir and repeat until fully melted. Let cool slightly. Drizzle over popcorn balls. Refrigerate until set, about 10 minutes.

  • Try this:

    Use a spoon to drizzle the melted chocolate over the popcorn balls, or transfer to a resealable plastic bag, snip one corner off, and pipe the chocolate over top.

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