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Kim Richards-Jones
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White Chocolate & Raspberry Popcorn
Ingredients
- Ingredients
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1 tbsp freeze-dried raspberries* (10g)
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2.1 oz white chocolate** (60g)
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1/4 cup popcorn kernels (60g)
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Directions
- Chop freeze dried raspberries using Supersonic™ Chopper Compact
(6-7 pulls or until powder-like consistency).
Grate chocolate and set aside. For best results, place chocolate and grater in the fridge for 15 min. before grating, so they are both cold and chocolate doesn't start to melt while grating.
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Measure and place popcorn kernels in the Tupperware® WOW Pop Microwave Popcorn Maker without adding anything else. Place cover in open position by aligning vented side on cover with holes on the base.
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Place in microwave and set to 3 min. on high, with a maximum wattage of 1000 watts. Stay near the microwave and listen carefully for the popping. Once popping slows down to about 2 seconds between pops, stop the microwave. Depending on microwave oven, timing can be less or more than 3 min. (See user manual for more detailed instructions).
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Once popcorn is ready, keep cover in the open position and shake out unpopped kernels.
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Immediately add grated chocolate to hot popcorn, place cover in closed position and shake gently for approx. 30 sec. Add raspberry powder and shake again.
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Spread on a silicone baking sheet and allow to cool. If room temperature is above 73-77°F/23-25°C, place in fridge for 15 min.
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This step is just to avoid chocolate sticking to fingers, but if you can't wait, just enjoy right away!
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Popcorn can be then gathered again in a serving bowl and stored at room temperature until serving (if room temp is not above 77°F/25°C).
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