It is movie night, the kids are hungry, and you want a snack. You need something that feels like a treat but stays balanced. This Double Chocolate Protein Popcorn is exactly what your family needs right now. It is crunchy, sweet, and surprisingly filling. You can whip it up in your own kitchen faster than a store run. It delivers a rich chocolate flavor that everyone will love.
Why This Recipe Is a Winner
This recipe is a winner because it balances health and flavor. Most chocolate snacks are just empty sugar. This one uses protein powder to keep you satisfied longer. It is perfect for a cozy night in during any season. The dark chocolate provides a deep, sophisticated taste. Peanut butter adds a creamy texture to the glaze. Your kids will think it is a fancy candy shop treat.
Simple Cooking Steps
Making this gourmet snack is very straightforward. You start with freshly popped corn. The glaze comes together in the microwave in seconds. You just toss, sift, and chill. There is no baking required for this recipe. Even if you are a beginner, you can master this snack easily. It is a low-stress way to make something special for your family.
Simple Ingredients
Most of these items are likely in your pantry already. Fresh kernels and dark chocolate make the best base.
- 0.5 cup popcorn kernels (yielding approximately 12-14 cups popped)
- 60 grams chocolate whey protein powder, divided
- 0.25 cup dark chocolate chips (70% cocoa)
- 2 tablespoons refined coconut oil
- 2 tablespoons creamy natural peanut butter
- 1 tablespoon unsweetened cocoa powder
- 0.5 cup crushed chocolate sandwich cookies or chocolate protein cookies (crumbles)
- 0.25 teaspoon fine sea salt
Step-by-Step
- Pop the popcorn kernels using an air-popper or a stovetop method with a high-smoke-point oil. Place the popped corn in a large, heat-resistant mixing bowl, removing any unpopped kernels.
- In a microwave-safe bowl, combine the dark chocolate chips, coconut oil, and peanut butter. Heat in 30-second intervals, stirring between each, until the mixture is completely homogenous and liquid.
- Whisk 30 grams (1 scoop) of the chocolate protein powder and the cocoa powder into the melted chocolate mixture until a smooth, thick glaze forms.
- Drizzle the chocolate glaze over the popcorn. Use a silicone spatula to fold the popcorn gently until every piece is evenly coated.
- Sift the remaining 30 grams of chocolate protein powder and the sea salt over the wet popcorn. Toss again; the dry powder will adhere to the glaze, creating a textured outer layer and preventing the kernels from sticking together.
- Fold in the crushed chocolate cookie crumbles, ensuring they are distributed throughout the mixture.
- Spread the popcorn in a single layer on a baking sheet lined with parchment paper. Refrigerate for 15 to 20 minutes to allow the chocolate protein glaze to stabilize and ‘snap’ before serving.
Best Ways to Enjoy It
Serve this in individual bowls for a fun movie night. It pairs perfectly with a cold glass of milk. You can also pack it in small bags for lunches. The dark chocolate snap is very satisfying. For a date night, serve it with a glass of red wine. It is a versatile snack that feels fancy but stays simple.
Keep It Fresh
Store any leftovers in an airtight container. It will stay fresh for up to three days. Keep the container in a cool, dry spot. If your kitchen is warm, the fridge is best. This prevents the chocolate from melting. You do not need to reheat this snack. It is best enjoyed cold or at room temperature.
Tips for Best Results
- Don’t skip the chilling time in the refrigerator.
- Remove all unpopped kernels before adding the glaze.
- Use refined coconut oil to avoid a strong coconut taste.
- Prep your cookie crumbles before you start the chocolate.
- For a holiday twist, add a few crushed peppermint candies.
- Sift the protein powder to ensure a smooth, even coating.
- Use a large bowl to give yourself room to toss.
- Work quickly once the chocolate glaze is ready.
Ways to Switch It Up
- Swap whey for a vegan chocolate protein for dairy-free needs.
- Use almond butter instead of peanut butter for a nuttier flavor.
- Add a handful of mini marshmallows for a s’mores vibe.
- Swap dark chocolate for white chocolate during the spring season.
Common Questions
Can I make this ahead of time?
Yes, you can make this a day early. Just keep it in a sealed container so it stays crunchy. It is a great meal prep snack for the week.
What if I don’t have an air-popper?
You can use plain, unsalted microwave popcorn instead. Just make sure it is not buttery. This allows the chocolate glaze to stick properly.
How do I know when it is done?
The popcorn is ready when the chocolate feels firm. It should not stick to your fingers. The refrigeration step is key for this finish.
I hope this crunchy chocolate treat brings joy to your next movie night. It is such a simple way to make the family smile. Happy snacking!
— Alex
Best Double Chocolate Protein Popcorn with Crumbles
Ingredients
- 0.5 cup popcorn kernels (yielding approximately 12-14 cups popped)
- 60 grams chocolate whey protein powder, divided
- 0.25 cup dark chocolate chips (70% cocoa)
- 2 tablespoons refined coconut oil
- 2 tablespoons creamy natural peanut butter
- 1 tablespoon unsweetened cocoa powder
- 0.5 cup crushed chocolate sandwich cookies or chocolate protein cookies (crumbles)
- 0.25 teaspoon fine sea salt
Instructions
- Pop the popcorn kernels using an air-popper or a stovetop method with a high-smoke-point oil. Place the popped corn in a large, heat-resistant mixing bowl, removing any unpopped kernels.
- In a microwave-safe bowl, combine the dark chocolate chips, coconut oil, and peanut butter. Heat in 30-second intervals, stirring between each, until the mixture is completely homogenous and liquid.
- Whisk 30 grams (1 scoop) of the chocolate protein powder and the cocoa powder into the melted chocolate mixture until a smooth, thick glaze forms.
- Drizzle the chocolate glaze over the popcorn. Use a silicone spatula to fold the popcorn gently until every piece is evenly coated.
- Sift the remaining 30 grams of chocolate protein powder and the sea salt over the wet popcorn. Toss again; the dry powder will adhere to the glaze, creating a textured outer layer and preventing the kernels from sticking together.
- Fold in the crushed chocolate cookie crumbles, ensuring they are distributed throughout the mixture.
- Spread the popcorn in a single layer on a baking sheet lined with parchment paper. Refrigerate for 15 to 20 minutes to allow the chocolate protein glaze to stabilize and 'snap' before serving.
