| Ingredient | Method |
| Ingredients 80g unpopped corn kernels 40g butter Chocolate sauce: 15g unsalted butter 10g cocoa powder 60g dark chocolate coins 1tsp vanilla essence 2-3tbsp parmesan cheese Pinch of salt | 1. Heat the butter in a large lidded saucepan over medium heat. 2. When the butter melted, add the corn kernels to the pan, stir to coat with oil, and put the lid on the pan. 3. Pop the corn, shaking the pan occasionally. Immediately remove from heat once the popping slows to 2-3 seconds between pops. Pour popcorn into a large bowl, removing any unpopped or partially popped kernels you see. 4. Make the sauce: Place the chocolate and butter in a microwave-safe measuring cup or bowl. Heat in the microwave in few second until chocolate is very soft and becomes completely liquid when stirred gently. Stir in the vanilla and cocoa powder until combined. 5. Pour over the popcorn and mix thoroughly. Stir until the popcorn is well coated. 6. Stir in the cheese, add salt to taste, and toss again. 7. Cool on the baking sheet. |
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