Chocolate Popcorn Clusters

Ingredients (Makes ~15 clusters)

• Freshly popped popcorn – 5 cups (unsalted, air-popped or stovetop)

• Cocosutra Hazelnut Drinking Chocolate Mix – ½ cup

• Milk – just enough to make a thick paste (~3–4 tbsp)

• Sea salt flakes – a pinch (optional, for balance)

Instructions

Step 1: Prepare the popcorn

1. Pop the popcorn using your preferred method (air popper or stovetop).

2. Spread on a large tray and remove any unpopped kernels to avoid unpleasant surprises in your clusters.

Step 2: Make the chocolate coating

1. In a small saucepan or microwave-safe bowl, mix Cocosutra Hazelnut Drinking Chocolate Mix with milk until no lumps remain.

2. Heat for 60 seconds, stirring halfway, until you have a smooth, velvety, and thick paste.

Step 3: Coat the popcorn

1. Pour the warm chocolate mixture over the popcorn in a large mixing bowl.

2. Gently toss until every kernel is evenly coated.

Step 4: Shape the clusters

1. Using a spoon, drop heaped tablespoon portions onto a parchment-lined tray.

2. Lightly press each portion to form compact clusters.

Step 5: Set and serve

1. Chill the tray in the fridge for 20–30 minutes, or until the clusters are firm.

2. Transfer to an airtight container — they keep well for up to 5 days at room temperature (longer if refrigerated).

Serving Suggestions

• Pack in small gift boxes or jars for a Diwali-ready treat.

• Sprinkle edible gold dust, rose petals, or colourful sugar pearls before the chocolate sets for a festive touch.

• Serve alongside hot mugs of Cocosutra Hazelnut Drinking Chocolate for the perfect holiday pairing.

Pro Tip

For an indulgent twist, toss in a handful of roasted almonds or cashews with the popcorn before coating.