Choc popcorn sticks

1. 1

   Heat the oil and kernels in a pan with a lid.

2. 2

   Shake the pan as it's on the stove top and when the popping slows down remove from heat

3. 3

   Line a large baking tray with baking paper.

4. 4

   Heat chocolate in a heatproof bowl over a saucepan of simmering water being careful that the base of the bowl doesn't touch the water

5. 5

   Fill a medium sized snap lock bag with popcorn and crush coarsely with a rolling pin.

6. 6

   Pour crumbs onto a plate

7. 7

   Once the chocolate has melted, coat two thirds of each grissini stick in it, tapping off excess

8. 8

   Coat in popcorn and place on prepared tray.

9. 9

   Place remaining chocolate in a snap lock bag and snip off a small corner and drizzle zigzag zags over the sticks.

10. 10

    Sprinkle with 100s & 1000s and allow to set for 2 hours

No additional tips available.