Chocolate Popcorn Balls
Taste like s'mores. I usually make a large bowl of popcorn to mix into all the ingredients.
Taste like s'mores. I usually make a large bowl of popcorn to mix into all the ingredients.
- Carbohydrate 13.533264 g
- Cholesterol 58.566 mg
- Fat 24.465724 g
- Fiber 0.780600007718801 g
- Protein 1.00326 g
- Saturated Fat 14.3449496 g
- Serving Size 1 1 Serving (46g)
- Sodium 271.346 mg
- Sugar 12.7526639922812 g
- Trans Fat 2.0751536 g
- Calories 271 calories
Step-by-step
- Melt butter add tsp salt stir in marshmallows til all is melted
- add a small box of chocolate pudding stir together
- add bowl of cooked popcorn toss in gram cracker pieces and roll into individual balls
- lay on cookie sheet enjoy
Forming cohesive popcorn spheres requires rigorous temperature management and precise equipment handling before the sugar matrix sets. Buttering your hands heavily before rolling prevents the molten marshmallow and chocolate pudding mixture from adhering to your skin during shaping. A standard half-sheet aluminum baking pan lined with unbleached parchment paper provides the ideal non-stick surface for cooling the formed masses.
Stirring the dry chocolate pudding mix directly into the melted butter and marshmallow slurry must happen off direct heat to prevent scorching the dairy solids. Fold the cooked popcorn and crushed graham crackers in gently using a heat-resistant silicone spatula to coat every kernel without crushing them into dust. Maintain a working temperature around 70 degrees Fahrenheit in your kitchen; ambient heat above 75 degrees will delay the hardening process and cause the balls to slump under their own weight.
Pairing these rich snacks with tart beverages like unsweetened iced hibiscus tea or black coffee cuts through the dense sugar load effectively. Store the finished confections in a sealed airtight container at room temperature with squares of parchment between layers to prevent sticking over a three-day consumption window.
