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Chocolate popcorn in a glass bowl.

Dark Chocolate Sea Salt Popcorn

A healthy sweet and salty snack of popcorn drizzled with melted dark chocolate and sprinkled with sea salt. Part dessert, part snack - completely delicious!
Course Dessert, snacks
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 (makes 6 cups)
Calories 150kcal


  • 2 tablespoons oil use an oil with high smoke point such as peanut or canola
  • cup popcorn kernels
  • generous ½ cup dark chocolate or semisweet chocolate chips melted (see notes)
  • ¼ teaspoon sea salt or more to taste


  • Line a baking sheet with parchment paper and set aside.
  • Heat the oil in a large saucepan on medium high heat. Put 3 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of the ⅓ cup of popcorn kernels in an even layer and cover with the lid.
  • Gently shake the pot over the heat source to prevent the kernels from burning. Once the kernels start popping I like to leave the lid slightly ajar to allow some steam to escape. Shake the pan occasionally until most kernels have popped and popping has slowed to several seconds between pops.
  • Remove the lid and carefully pour the popcorn onto the prepared baking sheet. Be sure that no unpopped kernels make their way onto the baking sheet. Drizzle the popcorn with melted chocolate and sprinkle with sea salt. Toss the popcorn to distribute the chocolate. Taste it and add additional salt, if desired. Allow to sit at room temperature for at least 30 minutes for the chocolate to firm up (you can also quickly pop it in the fridge to speed this along).


Chocolate chips can be melted in a double boiler or in the microwave. If microwaving, heat in 15- 20 second intervals, stirring between, until melted and smooth.


Calories: 150kcal | Carbohydrates: 13g | Protein: 1g | Fat: 10g | Sodium: 195mg | Potassium: 49mg | Fiber: 2g | Iron: 0.6mg