Hot Cocoa Popcorn
This Hot Cocoa Popcorn Recipe turns a cozy cup of hot chocolate into a crunchy, chocolate-covered popcorn snack with gooey marshmallows—perfect for winter movie nights, holiday parties, and festive gifting.
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
Yield: about 8 cups of hot cocoa popcorn (6–8 snack servings). Prep time: ~15 minutes. Cooling/Set time: 20–30 minutes. Total time: ~35 minutes.
Storage: Store completely cooled popcorn in an airtight container or large zip-top bag at room temperature for 3–4 days; up to a week is possible, though it may soften slightly. Avoid refrigerating, as moisture can make the popcorn chewy. For gifting, prepare 24–48 hours ahead and package only once fully set.
Tips: Pop popcorn fresh for best crunch; use plain or lightly salted popcorn, not extra-butter microwave popcorn. Do not skip the salt—it balances the sweetness and enhances the chocolate flavor. Let the chocolate cool and set fully before packaging to prevent clumping. Parchment paper works better than wax paper with warm chocolate.
Variations:
- 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.
- 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.
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