Michel Richard's Chocolate Popcorn

1. 1

   Place the popcorn in a bowl large enough to toss it easily.

2. 2

   Line two baking sheets with Silpats or parchment paper.

3. 3

   Slowly add the melted chocolate, which should not be too hot, one quarter at a time, folding the chocolate into the popcorn with a spatula, and carefully scraping the sides of the bowl to coat all pieces evenly.

4. 4

   Spread the popcorn on the prepared baking sheets.

5. 5

   Using a small strainer, sprinkle the cocoa powder little by little over the surface of the popcorn.

6. 6

   Stir carefully as you sift, breaking the popcorn into clusters.

7. 7

   Continue adding cocoa powder until all kernels are well coated.

8. 8

   Cover with plastic wrap and refrigerate for about 20 minutes or until the chocolate is set.

9. 9

   Remove from refrigerator and store in an airtight container at room temperature for up to 2 days.

10. 10

    To serve, place in a serving bowl and sprinkle with pistachios, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.