Not Bitter, Just Better Popcorn (Dark Chocolate Espresso Popcorn)

Our better off single series of recipes, the ones you make because it's what you want to eat, continues today with our Not Bitter, Just Better popcorn. OK, it might be fine to be a tad bitter and for the lovey dovey stuff to be making you a little ragey right now. Delicious snacks will help and this one is for the bitter palates. Do you drink your coffee black and always choose the darkest chocolate you can find? This popcorn will be your love language.

We start by popping a batch of our black Better Off Single kernels. Then we melt dark chocolate. How dark? However dark you like. The darkest dark if that's your vibe. And we stir in a bit of espresso powder. Now, hear us out. Coffee and chocolate and a perfect match because they enhance each other. You won't really taste the espresso but it will make the chocolate darker and richer and chocolateier. Is that a word? It should be.

Pour it on thick because we're going to enjoy all this dark goodness. Top with our chocolate caramel seasoning for a hint of sweet, a hint of salt and even more chocolate flavor. Should you make extra sauce and keep pouring it on? We think so.

Is someone there saying they don't like dark chocolate? Nope. It's just you and your snack. But if you have friends equally enjoying their alone time, spread the single love and treat them to our Better Off Single gift pack.

Not Bitter, Just Better Popcorn (Dark Chocolate Espresso Popcorn)

Servings

6

Prep Time

10 minutes

Our Not Bitter, Just Better Popcorn recipe is for the bitter flavor lovers. Freshly popped corn, dark chocolate and espresso sauce, and chocolate caramel seasoning come together to make a perfect dark and bitter taste treat.

Ingredients

• 3 Tablespoons canola oil

• ⅓ Cup Dell Cove Better Off Single popcorn kernels

• ¼ Teaspoon salt

• 4 oz. Dark chocolate

• ½ Teaspoon espresso powder

• Dell Cove chocolate caramel seasoning

Directions

1. Add the canola oil and 2 to 3 of the Better Off Single kernels to a large pot with a lid. Heat on high until the kernels pop. That will let you know that your oil is hot enough.

2. Add the remaining kernels and the salt. Cover, continue cooking on high, shaking the pot often, until the popping stops. Remove the popcorn to a large bowl.

3. Melt the chocolate, either over a double boiler or in the microwave. Stir in the espresso powder and drizzle over the popcorn.

4. Top with the chocolate caramel seasoning and serve.