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+ servings
A cake stand with 7 decorated chocolate popcorn balls.
Course Dessert, Snack

Halloween Popcorn Balls Recipe {Without Corn Syrup}

By: Elysia
Servings 12 servings
Celebrate the spooky season with this fun Halloween popcorn balls recipe! An easy 3-ingredient snack, they're an easy way to get the kids involved in the kitchen. Dip them in white or dark chocolate, and add your favourite toppings for a festive homemade treat great for Halloween parties, movie nights, and more. The perfect Halloween treat!
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 27 minutes

Ingredients
  

  • 4 cups plain popped popcorn
  • 3/4 cup dark chocolate chips
  • 3/4 cup white chocolate chips
  • Assorted edible decorations (candy eyeballs, sprinkles, coconut, etc.)

Instructions

For the dark chocolate popcorn balls:

  • Line a muffin tin with 12 silicone muffin liners. You can also use a silicone muffin pan or line each cup of a regular muffin tin with saran wrap.
  • Pour 2 cups of the popped popcorn into a large mixing bowl.
  • In a small microwave-safe bowl, measure out the dark chocolate chips. Melt the chocolate chips in the microwave in 30 second increments until the chocolate is smooth and melted, being careful not to burn it.
  • Pour the melted chocolate over the popcorn and toss with a rubber spatula until evenly distributed.
  • Working quickly, carefully scoop the chocolate covered popcorn into 6 of the lined muffin cups so that they form a popcorn ball.
  • Decorate with desired decorations, pressly gently so that they adhere to the chocolate.

For the white chocolate popcorn balls:

  • In another large bowl (or use the same bowl and clean it beforehand), add the remaining 2 cups of popcorn.
  • In another small microwave-safe bowl, measure out the white chocolate chips. Melt the chocolate chips in the microwave in 30 second increments until the chocolate is smooth and melted, once again being careful not to burn it.
  • Pour the melted white chocolate over the popcorn and toss until evenly distributed. Similar to the dark chocolate popcorn balls, carefully scoop the white chocolate covered popcorn into the remaining 6 lined muffin cups to form popcorn balls. Decorate with desired decorations, once again pressing gently so that they adhere to the chocolate.
  • Place the muffin tin and popcorn balls in the fridge for 15-20 minutes or until the chocolate has completely hardened. Carefully pop the hardened popcorn balls out of the silicone liners or muffin pan. Serve immediately or store in the fridge in an air-tight container for several days.

Notes

  • Try to work as quickly as possible when adding the chocolate covered popcorn to the muffin tin and decorating it, as the chocolate will start to harden after sitting for several minutes, making it harder for the decorations to adhere to the surface. 
  • If desired, you can use all one type of chocolate chips (either dark or white). Just double the amount of melted chocolate chips and pour over all 4 cups of the popcorn. You can also mix the two together for more of a marbled effect. 
  • Feel free to get creative with the decor. In the photos, we stuck on candy eyeballs, used some colourful sprinkles, drizzled white chocolate onto the dark chocolate balls for “mummies” and used unsweetened coconut on the white chocolate popcorn balls for “ghosts.”
  • If you prefer to skip the microwave, you can also melt the chocolate chips over the stove. Simply set a heat-proof bowl over a small pot of boiling water and heat over medium-low heat until melted.
  • These chocolate popcorn balls are best served fresh out of the fridge as they will start to get a bit soft and sticky if left at room temperature for an extended period of time. Eat once the chocolate has fully hardened to avoid a sticky mess!

Nutrition

Calories: 136kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 22mgPotassium: 115mgFiber: 1gSugar: 11gVitamin A: 12IUVitamin C: 0.1mgCalcium: 57mgIron: 0.3mg
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