White Chocolate Popcorn Skull – Halloween Dessert

This Halloween, you can set the mood to fun by serving a spooky White Chocolate Popcorn Skull at your party or movie marathon – your guests will love this sweet and salty treat.

The first time I made white chocolate coated popcorn was in the kitchen of my first candy store back in the late 80’s. We spent an entire week experimenting by throwing anything and everything we could find into chocolate.

Believe me, not everything tastes better in chocolate.

Fortunately, popcorn does. As soon as we started selling the chocolate coated snack, it became one of our best sellers.

Holidays like Halloween were the busiest times in my candy store, and we always sold a lot of popcorn dressed up for the occasion. Usually that meant just drizzling on holiday colors like orange and black, but sometimes I got much more creative and made things like this popcorn skull.

Creating shapes is so easy if you use plastic cake pans as a mold. Pouring the popcorn into a mold doesn’t take any more time than spreading it on a baking sheet and it takes minutes to decorate them with more chocolate. You can have this skull ready to serve in about 30 minutes.

White Chocolate Popcorn Skull

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Halloween Dessert - White Chocolate Popcorn Skull

Prep Time

30 mins

Total Time

30 mins

 

Make White Chocolate Popcorn in the shape of a skull

Course: Appetizer

Cuisine: Halloween

Keyword: halloween popcorn, popcorn skull, white chocolate popcorn

Servings: 1 Skull

Author: Beth Jackson Klosterboer

Ingredients

• 1/3 cup popcorn kernels
• 16 ounces melted and tempered white chocolate or melted white confectionery coating*
• 4 ounces melted and tempered dark chocolate or melted dark cocoa or black confectionery coating*

Equipment Needed:

• 1 skull shaped plastic cake pan or non-stick metal pan
• air popper for the popcorn or a plain brown lunch bag and a microwave
• extra large mixing bowl
• disposable pastry bag or a zip top bag

Instructions

1. Pop 1/3 cup of popcorn kernels in an air popper. If you don't have an air popper, then place your kernels in a plain brown lunch bag, fold the top of the bag over a few times, heat in microwave on high power for 2-3 minutes until you hear the popping of the kernels slow to one to two pops per second.
2. Place the popped kernels in a very large mixing bowl and discard any unpopped kernels.
3. Pour melted and tempered white chocolate or melted white confectionery coating over popcorn.
4. Use a large spatula or spoon to gently fold the popcorn and chocolate just until the popcorn is covered.
5. Quickly spoon the white chocolate popcorn into the skull mold, pressing down, making sure the top is level.
6. Refrigerate if using white chocolate, freeze if using confectionery coating, until set, about 15 minutes.
7. To un-mold, hold your hand over the popcorn, turn mold upside down and set just above your work surface.
8. Press gently on mold, allow popcorn skull to fall out. If it wont release from mold, it may need a few more minutes of chilling time.
9. Pour melted and tempered dark chocolate or melted dark cocoa candy melts into a disposable pastry bag or zip top bag.
10. Snip off one tip.
11. Pipe on eyes, nose and mouth.
12. Refrigerate for 7-10 minutes until set.
13. Serve skull within two days or store it in a large metal popcorn tin for up to 3 weeks.

*see my chocolate making tips page for instructions

Special Equipment Needed:

1 skull shaped plastic cake pan (or non-stick metal pan)
air popper for the popcorn or a plain brown lunch bag and a microwave
extra large mixing bowl
disposable pastry bag or a zip top bag

Instructions:

Pop 1/3 cup of popcorn kernels in an air popper. If you don’t have an air popper, then place your kernels in a plain brown lunch bag, fold the top of the bag over a few times, heat in microwave on high power for 2-3 minutes until you hear the popping of the kernels slow to one to two pops per second. Times will vary because every microwave heats differently.

However you pop your popcorn, you’ll want to place the popped kernels in a very large mixing bowl and discard any unpopped kernels. I shake my bowl, then scoop hand fulls of popcorn out into another large mixing bowl. Then all the unpopped kernels and really small pieces of popcorn end up at the bottom of the bowl and are thrown away.

You can also use a Kernel Katcher Popcorn Sifting Bowl. I’ve always wanted a sifter that does this and just found these on Amazon. I just might have to add one to my kitchen collection. If you have one, I’d love to hear how well it works.

Pour melted and tempered white chocolate or melted white confectionery coating over popcorn. Use a large spatula or spoon to gently fold the popcorn and chocolate just until the popcorn is covered. If you stir for too long, the chocolate will begin to harden and you will end up with spikes of chocolate on your popcorn.

Quickly spoon the white chocolate popcorn into the skull mold, pressing down, making sure the top is level. Refrigerate if using white chocolate, freeze if using confectionery coating, until set, about 15 minutes.

To un-mold, hold your hand over the popcorn, turn mold upside down and set just above your work surface, press gently on mold, allow popcorn skull to fall out. If it wont release from mold, it may need a few more minutes of chilling time.

Pour melted and tempered dark chocolate or melted dark cocoa candy melts into a disposable pastry bag or zip top bag. Snip off one tip. Pipe on eyes, nose and mouth. Refrigerate for 7-10 minutes until set.

Serve skull within two days or store it in a large metal popcorn tin for up to 3 weeks.

Items used to create this project that are available on Amazon.com (commission earned for sales)

More White Chocolate Popcorn
and Skull Shaped Edible Craft ideas
from Hungry Happenings

White Chocolate Popcorn Infested with Milk Chocolate Roaches

Nutter Butter Skulls

Skull shaped pizza topped with bacon, spinach, sun-dried tomatoes, and goat cheese
or simply pepperoni.

Skull and Crossbones Cheese