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White Chocolate Raspberry Popcorn
Popcorn coated in white chocolate and dusted with a tart, bright pink raspberry powder. The SuperSonic Chopper Compact grinds the freeze-dried fruit, and the WOW Popcorn Maker pops the kernels and then serves as the container for shaking in the coating.
- Total time
- 39 min
- Prep
- 20 min
- Cook
- 4 min
- Rest
- 15 min
+ Tupperware SuperSonic Chopper, Tupperware Silicone baking sheet
Ingredients
Method
Grind the freeze-dried raspberries in the Tupperware SuperSonic Chopper Compact with 6 or 7 pulls of the cord, or until they turn to powder.
Chill the chocolate and the grater in the fridge for 15 minutes, then grate the chocolate and set it aside; cold chocolate grates without melting.
Pour the kernels, and nothing else, into the Tupperware WOW Popcorn Maker. Fit the lid in the open position, with the vented side lined up over the holes in the base.
Microwave at full power (1000 W maximum) for about 3 minutes, staying close by. Stop as soon as the popping slows to about one pop every 2 seconds; depending on your oven this can take slightly more or less than 3 minutes.
Leave the lid open, turn the popcorn maker over and shake out the unpopped kernels through the holes in the base.
Add the grated chocolate to the hot popcorn straight away, turn the lid to the closed position and shake gently for about 30 seconds. Add the raspberry powder and shake again.
Spread the popcorn out on a Tupperware Silicone Baking Sheet to cool. If the room is warmer than 73 to 77 °F (23 to 25 °C), put it in the fridge for 15 minutes so the chocolate sets and does not stick to your fingers.
Tip into a serving bowl and keep at room temperature, below 77 °F (25 °C), until serving.
