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Dark 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

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 ...

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
  • Amount Per Serving

  • Serving Size

    1 popcorn ball

  • Sodium

    35 mg

  • Sugars

    13 g

  • Protein

    1 g

  • Calories

    170

  • Total Fat

    8 g

  • Dietary Fibre

    0 g

Dark 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

  • Amount Per Serving

  • Serving Size

    1 popcorn ball

  • Sodium

    35 mg

  • Sugars

    13 g

  • Protein

    1 g

  • Calories

    170

  • Total Fat

    8 g

  • Dietary Fibre

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

How to make

  • Step 1Melt 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 2Stir in popcorn until fully coated. Stir in crystallized ginger. Let cool enough to handle.
  • Step 3With 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 4Place 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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