White Chocolate Roasted Corn Recipe
popcorn cream, chicha morada
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Popcorn and Toppings
Method
Preparation
- 1
Pop the Corn
In a large pot, heat the vegetable oil over medium heat. Add the popcorn kernels, cover the pot, and shake it occasionally until the popping slows down. Once done, remove from heat and let it sit for a few minutes.
- 2
Prepare the White Chocolate Sauce
In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring in between until smooth. Set aside.
- 3
Make the Cream
In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold in the melted white chocolate until well combined.
- 4
Combine and Serve
In a large mixing bowl, combine the popped popcorn with the white chocolate cream. Drizzle with prepared chicha morada and toss gently to coat. Serve immediately.
