Dark Chocolate Popcorn Cups
by Cooking with Ricci

Want a sweet or salty snack? Let's have both! Dark chocolate cups topped with salty popcorn, crunchy Marcona almonds, and dried pitted tart cherries!

Course: Dessert, Snack
Cuisine: American
Servings: 24 cups
Author: Sarah Ricci



Equipment
  • Cupcake Pan
  • 24 Cupcake Liners
Ingredients
  • 12 oz Bag Dark Chocolate Chips
  • 1/4 cup Marcona Almonds medium chopped
  • 1/2 cup LesserEvil Himalayan Gold Organic Popcorn
  • 1/4 cup Dried Pitted Tart Cherries
  • 1/4 tsp Sea Salt Flakes
Instructions
  1. Line two cupcake pans with 24 cupcake liners and set aside.
  2. In a double boiler, melt the dark chocolate chips over medium heat, stirring often, until just a few chips remain un-melted. Remove from the heat and continue to stir until fully melted.
  3. Scoop 2 spoonful’s of melted chocolate into each cupcake liner. This should give you thin layer across 24 cups. Sprinkle with the almonds, popcorn, cherries and salt flakes. Press lightly to make sure the items stick.
  4. Place the chocolate in the refrigerator until fully set, at least 2 hours.
From LesserEvil