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Hot Cocoa Popcorn Recipe
This Hot Cocoa Popcorn Recipe is a cozy, no-bake, sweet popcorn recipe that tastes like a cup of hot chocolate turned into a crunchy, chocolate covered popcorn snack—perfect for movie night, holiday parties, or anytime you’re craving a festive popcorn treat.
Cozy Hot Cocoa Popcorn for Chilly Nights
Every winter, right around the time I pull my big fuzzy socks out of the drawer, my family starts asking for two things: hot chocolate and popcorn. One night, probably 10 years ago now, I was too tired to make both, so I mashed them together—and this hot cocoa popcorn was born.
This Hot Cocoa Popcorn Recipe gives you the best of both worlds:
the toasty crunch of homemade chocolate popcorn plus the melty, marshmallow sweetness of a classic mug of hot cocoa. Imagine a chocolate popcorn dessert with cocoa-dusted pieces, little pockets of gooey marshmallow, and tiny hints of vanilla and salt to keep it from being too sweet. It’s a winter snack recipe that tastes like snow days, holiday movies, and family game nights.
What I really love is that it’s a no-bake, stovetop recipe. You don’t need an oven. You can use air-popped popcorn, microwave popcorn, or stovetop popcorn—whatever you normally keep in your pantry. You can make it a little lighter with dark chocolate and less sugar, or you can really lean into it and turn it into marshmallow chocolate popcorn with plenty of mini marshmallows and a generous drizzle of white chocolate.
I serve this hot chocolate popcorn as a holiday popcorn recipe for neighbors, teachers, and friends. Pack it into cellophane bags or tins, tie a ribbon, and you’ve got a homemade gift that looks like you worked way harder than you actually did. And between you and me, that’s my favorite kind of kitchen magic.
Why You’ll Love This Hot Cocoa Popcorn Recipe
- No oven needed – Everything happens on the stovetop and in a bowl; your oven gets a night off.
- Ready in about 30–35 minutes – Most of that is cooling time, which means you can clean the kitchen or pour yourself a cup of tea while it sets.
- Perfect for movie night popcorn – It’s easy to share, fun to snack on by the handful, and you don’t need plates or forks.
- Customizable sweetness – Use dark chocolate, reduce the sugar, or add extra marshmallows to make your cocoa popcorn snack exactly how you like it.
- Great holiday popcorn recipe for gifting – Stays tasty for several days and looks festive with just a few simple toppings like crushed candy canes.
- Kid-friendly and grandma-approved – Simple ingredients, no tricky techniques, and plenty of chances for little hands to help sprinkle and stir.
- Budget-friendly treat – Popcorn, cocoa, and a few pantry basics turn into a chocolate popcorn dessert that tastes like something from a fancy snack shop.
- Works for parties or small batches – Easy to double for a crowd or halve the recipe for a cozy night for two.
You know what? This is one of those recipes that feels special but doesn’t ask much of you. And that’s a good balance on a busy weeknight.
Ingredients for Hot Cocoa Popcorn
Here’s everything you need to make this cozy, homemade chocolate popcorn. I’ll include a few helpful notes and substitutions as we go.
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10 cups popped popcorn
- This is about ½ cup unpopped kernels if you’re air-popping or using the stovetop.
- Use plain, lightly salted popcorn—no butter-soaked movie theater bags here, or it can get greasy.
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1 cup mini marshmallows, plus extra for topping
- Regular mini marshmallows melt and get gooey in the warm chocolate mixture.
- If you like that “hot cocoa with marshmallows on top” look, add a small handful after everything has cooled.
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1 cup semisweet chocolate chips
- You can use dark chocolate chips if you like a slightly less sweet hot chocolate popcorn.
- Milk chocolate works too; just reduce the extra sugar a bit if you want balance.
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½ cup white chocolate chips (optional, for drizzling)
- This gives that classic “hot cocoa with whipped cream” vibe and makes the popcorn extra pretty.
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3 tablespoons unsalted butter
- Melted with the chocolate to help it coat the popcorn.
- You can use refined coconut oil for a dairy-free version (it sets a little firmer).
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2 tablespoons unsweetened cocoa powder
- This deepens the chocolate flavor and brings out that rich hot cocoa taste.
- Use a good-quality cocoa powder—natural or Dutch-processed both work.
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2 tablespoons hot cocoa mix
- Yes, the same stuff you’d use for a mug of hot cocoa.
- This adds sweetness and that nostalgic flavor that makes this taste like true hot cocoa popcorn.
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2–3 tablespoons powdered sugar, to taste
- Start with 2 tablespoons, then add more if you want a sweeter coating.
- Powdered sugar blends more easily than granulated sugar and doesn’t feel gritty.
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1 teaspoon vanilla extract
- Adds warmth and rounds out the chocolate flavor.
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¼ teaspoon fine sea salt
- Don’t skip this. A tiny bit of salt keeps this from feeling overly sweet and makes the chocolate pop.
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Optional toppings (choose 1–3)
- Crushed candy canes or peppermint candies (for a peppermint hot cocoa vibe)
- Mini chocolate chips or chocolate sprinkles
- Extra mini marshmallows
- A light dusting of extra cocoa powder or hot cocoa mix
Quick Ingredient Tips
- Popcorn: If you’re using microwave popcorn, choose plain or lightly salted, not “extra butter.” You want the chocolate to shine, not the artificial butter flavor.
- Cocoa vs. Hot Cocoa Mix: Cocoa powder is pure chocolate; hot cocoa mix has sugar and sometimes milk powder. Using both gives this chocolate covered popcorn a deeper, layered flavor.
- Chocolate Chips: If your kitchen runs warm, stash the chocolate chips in the fridge for 10–15 minutes before melting. It helps prevent them from blooming or getting streaky once they set.
How to Make Hot Cocoa Popcorn
This recipe is very forgiving, which I love. Follow these steps and adjust little things as you like.
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Prepare the popcorn base
Place your 10 cups of popped popcorn in a very large mixing bowl. Pick out any unpopped kernels—no one wants to bite into those. If your bowl is borderline too small, use two bowls and divide everything; you’ll thank yourself when you start tossing. -
Add the first layer of marshmallows
Sprinkle 1 cup mini marshmallows over the popcorn. Try to distribute them pretty evenly so you get little gooey bites throughout your cocoa popcorn snack. Set the bowl aside while you make the chocolate coating. -
Melt the chocolate and butter
In a medium, microwave-safe bowl, combine 1 cup semisweet chocolate chips and 3 tablespoons butter.- Microwave on 50% power for 30 seconds, stir well, and repeat in 20–30 second bursts until mostly melted.
- Stir until smooth and glossy; the residual heat will melt any tiny lumps.
If you’d rather, you can melt this in a small saucepan over very low heat, stirring constantly.
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Whisk in cocoa flavors and vanilla
While the chocolate mixture is still warm, whisk in:- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons hot cocoa mix
- 2–3 tablespoons powdered sugar (start with 2)
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Whisk until everything is fully blended and you don’t see streaks of dry cocoa. If the mixture seems too thick to drizzle (it should be pourable, like a loose frosting), warm it for 10–15 seconds in the microwave and stir again.
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Coat the popcorn with the hot cocoa mixture
Slowly pour the warm chocolate mixture over the popcorn and marshmallows.- Use a large spatula or clean hands to gently toss, trying to coat as many pieces as you can without crushing them.
- Don’t worry if you see a few larger clumps—those bites with extra chocolate and marshmallow are usually the ones people fight over.
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Spread on a baking sheet to set
Line a large baking sheet (or two smaller ones) with parchment paper. Spread the chocolate coated popcorn out in an even layer. It won’t be perfect, and that’s fine—just avoid big mountains of popcorn so it cools more quickly. -
Add the white chocolate drizzle (optional but lovely)
Place ½ cup white chocolate chips in a microwave-safe bowl.- Heat in 20-second bursts at 50% power, stirring each time, until smooth.
- Use a spoon to drizzle the melted white chocolate in a zigzag pattern over the popcorn.
This makes the hot chocolate popcorn look like it came from a fancy gourmet shop and adds a creamy sweetness.
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Finish with toppings
While the chocolate is still slightly warm, sprinkle on your chosen toppings:- A handful of extra mini marshmallows
- Crushed candy canes for a peppermint hot cocoa twist
- Mini chocolate chips or sprinkles
Gently press any larger toppings (like mini marshmallows) so they stick to the chocolate before it sets.
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Cool and break into clusters
Let the popcorn sit at room temperature for 20–30 minutes, or until the chocolate is firm to the touch.
Once set, break the hot cocoa popcorn into clusters and transfer to a serving bowl. Taste a piece. If you want it sweeter, you can lightly dust it with a teaspoon or two of powdered sugar or hot cocoa mix right before serving.
You now have a cheerful, marshmallow chocolate popcorn snack that tastes like a cozy mug of hot cocoa in crunchy form.
Servings & Timing
- Yield: About 8 cups of hot cocoa popcorn (6–8 snack servings)
- Prep Time: 15 minutes
- Cooling/Set Time: 20–30 minutes
- Total Time: Around 35–45 minutes
If you’re making a double batch for a holiday party or for gifting, plan an extra sheet pan and a few more minutes for cooling.
Fun Variations on Hot Cocoa Popcorn
Once you’ve made this basic Hot Cocoa Popcorn Recipe, it’s fun to play. Here are some easy twists:
- Peppermint Hot Chocolate Popcorn – Add ½ teaspoon peppermint extract to the chocolate mixture and sprinkle crushed candy canes over the top.
- Mocha Hot Cocoa Popcorn – Stir 1–2 teaspoons instant espresso powder into the melted chocolate for a coffee-kissed chocolate popcorn dessert.
- Salted Caramel Hot Cocoa Popcorn – Drizzle cooled popcorn with warmed caramel sauce, then sprinkle a tiny pinch of flaky sea salt for a sweet-salty treat.
- Spicy Mexican Hot Chocolate Popcorn – Add ¼ teaspoon ground cinnamon and a pinch of cayenne to the cocoa mixture for subtle warmth.
- S’mores Hot Cocoa Popcorn – Toss in broken graham cracker pieces along with the marshmallows and use milk chocolate chips instead of semisweet.
- Dairy-Free Hot Cocoa Popcorn – Use dairy-free chocolate chips and coconut oil instead of butter, and check that your hot cocoa mix is dairy-free.
Honestly, once you start playing with flavors, this homemade chocolate popcorn can wear a lot of costumes—from Christmas treat to grown-up game night snack.
How to Store This Chocolate Covered Popcorn
This part matters if you’re making the recipe ahead for a party, or if you’re like me and try to “hide” some for later.
Short-Term Storage
- Store cooled hot cocoa popcorn in an airtight container or large zip-top bag.
- Keep at room temperature in a cool, dry place.
- It stays fresh for 3–4 days, though the marshmallows may firm up slightly over time.
Longer Storage
- For slightly longer storage, you can keep it up to a week in a sealed container, but the texture slowly softens.
- Avoid the fridge; moisture in the refrigerator can make the popcorn chewy.
Make-Ahead Tips
- For gifting, make this 24–48 hours ahead and package it in bags or tins once it’s completely cool and set.
- If it softens a bit, spread it back out on a baking sheet and let it air out for 20–30 minutes—that usually perks it up enough for snacking.
Reheating isn’t needed here; this is meant to be a room-temperature, grab-by-the-handful cocoa popcorn snack.
Notes from My Kitchen
A few little things I’ve learned after making this hot cocoa popcorn more times than I can count:
- Pop the popcorn fresh. Day-old popcorn can be a little stale, and that shows once you add the chocolate coating. Freshly popped is lighter and crunchier.
- Don’t rush the cooling. If you package the popcorn before the chocolate is set, it can smear and clump together. Let it firm up; use that time to rinse your bowls and maybe sneak a real mug of hot cocoa.
- Taste as you go. Everyone’s sweet tooth is different. Start with the lower end of powdered sugar, taste a spoonful of the chocolate mixture (careful, not too hot), and adjust from there.
- Use parchment. Wax paper can get messy with warm chocolate. Parchment keeps things tidy and makes cleanup easy—just roll it up and toss.
- Watch the salt. A little salt can make this taste like a fancy chocolate covered popcorn from a gourmet store. Too much and it pulls you out of that hot cocoa comfort zone. Start with the ¼ teaspoon, then add a tiny pinch at the end if it needs it.
- Let kids help with the “fun parts.” I usually handle the hot, melty chocolate, and let the younger helpers sprinkle toppings, arrange marshmallows, and help break the cooled clusters. It turns the recipe into an activity instead of just a snack.
And if you’re a data type like me, here’s your little “kitchen metric”: every time I bring this winter snack recipe to a gathering, it disappears before the chips and salsa. Every. Single. Time.
Hot Cocoa Popcorn Recipe FAQs
1. Can I use microwave popcorn for this Hot Cocoa Popcorn Recipe?
Yes, you can use microwave popcorn as long as it’s plain or lightly salted; avoid heavily buttered flavors, as they can make the chocolate popcorn dessert feel greasy and overpower the cocoa.
2. How do I keep the popcorn crunchy under the chocolate?
Make sure the popcorn is completely cool and dry before coating, and let the chocolate set fully at room temperature before storing in an airtight container.
3. Can I use only hot cocoa mix instead of cocoa powder?
You can, but the flavor will be milder and sweeter. I recommend keeping at least 1 tablespoon of unsweetened cocoa powder in there for that rich hot chocolate popcorn flavor.
4. Is this recipe gluten-free?
Most of the ingredients—popcorn, cocoa powder, chocolate chips, marshmallows—are naturally gluten-free, but always check labels on your hot cocoa mix and any toppings for hidden gluten.
5. How can I make this a little healthier?
Use air-popped popcorn, dark chocolate chips (60–70% cacao), reduce the powdered sugar, and go lighter on the marshmallows. You’ll still have a chocolate covered popcorn treat, just with a bit less sugar.
6. Can I double this recipe for a party?
Absolutely. Double everything and use two very large bowls or mix in batches. Spread the popcorn on two or three sheet pans so it cools evenly.
7. My chocolate seized and turned grainy—what happened?
That usually means water got into the chocolate or it overheated. Next time, heat at 50% power in short bursts, stir well, and keep utensils dry. If it’s already seized, it’s tough to save for this recipe; use a fresh batch for your hot cocoa popcorn.
8. Can kids help make this popcorn?
Yes, with supervision. Adults should handle the hot chocolate mixture, but kids can help measure dry ingredients, sprinkle toppings, and break the popcorn into clusters once it’s cool.
Final Thoughts
This Hot Cocoa Popcorn Recipe is everything I love in a winter snack: cozy, crunchy, a little nostalgic, and easy enough to pull together on a busy weeknight. It works as a festive popcorn treat for the holidays, a fun movie night popcorn for any season, or a sweet little chocolate popcorn dessert when you want something special without fuss.
Give it a try, make it your own, and let me know how your family likes it—did you go heavy on the marshmallows, add peppermint, or keep it classic? And if you enjoy this, you might also like trying a cinnamon-sugar popcorn or a simple salted caramel version next; once you start playing with homemade popcorn, it has a way of becoming your favorite snack project.
Hot Cocoa Popcorn
Ingredients
- 10 cups popped popcorn about 1/2 cup unpopped kernels; use plain or lightly salted, not butter-flavored
- 1 cup mini marshmallows plus extra for topping, if desired
- 1 cup semisweet chocolate chips or dark chocolate chips for a less sweet flavor
- 1/2 cup white chocolate chips optional, for drizzling
- 3 tablespoons unsalted butter or refined coconut oil for dairy-free
- 2 tablespoons unsweetened cocoa powder natural or Dutch-processed
- 2 tablespoons hot cocoa mix your favorite brand
- 2-3 tablespoons powdered sugar to taste; start with 2 tablespoons
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- Crushed candy canes or peppermint candies optional topping, for peppermint hot cocoa flavor
- Mini chocolate chips or chocolate sprinkles optional topping
- Extra mini marshmallows optional topping
- Extra cocoa powder or hot cocoa mix optional, for a light dusting before serving
Instructions
- Place 10 cups of popped popcorn in a very large mixing bowl. Remove and discard any unpopped kernels. If needed, divide popcorn between two bowls to make tossing easier.10 cups popped popcorn
- Sprinkle 1 cup of mini marshmallows evenly over the popcorn so you get little gooey bites throughout. Set the bowl aside.1 cup mini marshmallows
- In a medium microwave-safe bowl, combine the semisweet chocolate chips and unsalted butter. Microwave on 50% power for 30 seconds, stir well, then continue heating in 20–30 second bursts at 50% power, stirring after each, until mostly melted. Stir until completely smooth and glossy. Alternatively, melt together in a small saucepan over very low heat, stirring constantly.1 cup semisweet chocolate chips, 3 tablespoons unsalted butter
- While the chocolate mixture is still warm, whisk in the unsweetened cocoa powder, hot cocoa mix, 2–3 tablespoons powdered sugar (start with 2), vanilla extract, and fine sea salt. Whisk until fully blended and no dry streaks remain. If the mixture is too thick to drizzle, microwave for 10–15 seconds at 50% power and stir again until pourable.2 tablespoons unsweetened cocoa powder, 2 tablespoons hot cocoa mix, 2-3 tablespoons powdered sugar, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt
- Slowly pour the warm hot cocoa chocolate mixture over the popcorn and marshmallows. Use a large spatula or clean hands to gently toss until as many pieces as possible are coated, being careful not to crush the popcorn. Some larger clumps are fine.10 cups popped popcorn, 1 cup mini marshmallows, 1 cup semisweet chocolate chips, 3 tablespoons unsalted butter, 2 tablespoons unsweetened cocoa powder, 2 tablespoons hot cocoa mix, 2-3 tablespoons powdered sugar, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt
- Line a large baking sheet (or two smaller baking sheets) with parchment paper. Spread the coated popcorn out in an even layer, breaking up any very large mounds so it can cool and set more quickly.
- Place the white chocolate chips in a microwave-safe bowl. Microwave on 50% power in 20-second bursts, stirring after each, until melted and smooth. Use a spoon to drizzle the melted white chocolate in a zigzag pattern over the popcorn.1/2 cup white chocolate chips
- While the chocolate is still slightly warm, sprinkle extra mini marshmallows, crushed candy canes, mini chocolate chips, chocolate sprinkles, or a light dusting of cocoa powder/hot cocoa mix over the popcorn. Gently press larger toppings like marshmallows so they adhere.Crushed candy canes or peppermint candies, Mini chocolate chips or chocolate sprinkles, Extra mini marshmallows, Extra cocoa powder or hot cocoa mix
- Let the popcorn sit at room temperature for 20–30 minutes, or until the chocolate is firm to the touch. Break into clusters and transfer to a serving bowl. If desired, lightly dust with a teaspoon or two of powdered sugar or hot cocoa mix just before serving.
Notes
- Peppermint Hot Cocoa Popcorn: Add 1/2 teaspoon peppermint extract to the chocolate mixture and top with crushed candy canes.
- Mocha Hot Cocoa Popcorn: Stir 1–2 teaspoons instant espresso powder into the melted chocolate.
- Salted Caramel Hot Cocoa Popcorn: After the popcorn has set, drizzle with warmed caramel sauce and sprinkle lightly with flaky sea salt.
- Spicy Mexican Hot Chocolate Popcorn: Add 1/4 teaspoon ground cinnamon and a pinch of cayenne to the cocoa mixture.
- S’mores Hot Cocoa Popcorn: Toss in broken graham cracker pieces with the marshmallows and use milk chocolate chips instead of semisweet.
- Dairy-Free: Use dairy-free chocolate chips and coconut oil instead of butter; ensure your hot cocoa mix is dairy-free.
