popcorn balls

Popcorn balls come to us from the United States. These pretty treats consist of popcorn to which melted marshmallows are added before shaping into balls. All you have to do is let your creativity speak and decorate them with chocolate or even with nonpareils.
It’s super easy to make and it will be perfect for a children’s tea party.

I popped my corn kernels myself. It only takes a few minutes and it’s still great fun. For this, it is necessary to choose a suitable corn and above all to proceed in small quantities. Works every time!
You can also buy ready-made plain popcorn.

As for the chocolate, I preferred to temper it. The result is always better. All tips are here. It is still not mandatory and a simply melted chocolate will also be nice.

popcorn balls:
(According to Sprinkle Bakes)

50g popcorn
130 g marshmallows (white)
30g butter
1 pinch of fleur de sel
1 tsp vanilla extract

Place the corn in a fairly large saucepan. The corn kernels should be next to each other.
Cover and cook over low heat. Shake the pan very regularly.
At the last “pops”, remove the pan from the heat.
Pour the popcorn into a bowl.

Melt butter over low heat.
Add marshmallows, salt, and fleur de sel.
Allow to melt, without stopping mixing.

When everything is well melted, pour over the popcorn and mix with 2 spoons.
Marshmallow is very sticky. The trick is to lightly oil utensils and hands.
Shape into small balls, pressing down well. You will make about twenty, depending on the size.
Plant a small lollipop stick inside.
Place the balls on a silpat or a sheet of parchment paper.

Refrigerate until it hardens.

Chocolate:


150 g of chocolate (Tanzania 75%)
1.5g cocoa butter

Temper the chocolate.

Melt the chocolate in a bain-marie or in the microwave.
Stop before it’s all over molten because the temperature should not exceed 40/45°C.
Continue to mix away from the heat until you have a perfectly smooth mixture.
Leave to cool to 34/35°C while stirring with a spatula.
Add cocoa butter.

Continue mixing until you reach 31/32°C.

Keep the chocolate at the right temperature by placing it in a 32°C water bath.

Dip the popcorn balls in the chocolate before putting them back on the sheet.
Make a few drippings on top.

Leave to harden in the fridge.

To finish: if you don’t temper your chocolate, simply let it melt over low heat and then cool slightly before using it.


You can also use milk or white chocolate.


Les nonpareilles … I love this name! These are in fact small pearls or colored sugar sprinkles that are very easily found in supermarkets.
They can be used before the balls are completely taken. They will stick better.


Arrange the popcorn balls in small paper boxes.


It is on this playful and delicious recipe that I leave you. It is now the Breton beaches that await us…

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