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Although I’d love to be tucking into a lovely Greek style roast leg of lamb on Easter Sunday this year, the truth is we are having a big old birthday party the night before so I am realistically expecting to be in a bit of a haze all day! So when The Cooperative asked me to take part in their Easter baking challenge I knew that I’d be creating something which I could serve up at our party with an Easter twist. Enter Easter popcorn.
This Easter popcorn cluster is ideal party food. I can make it the day before, adults and kids love it and it looks great piled up. In fact, I think it will also be great post-party food as well. Move over Easter eggs, there’s a new sweet treat in town! Speaking of Easter eggs, if you’re over run with them this is a great way to use up excess chocolate. 
Yes, I am aware that this isn’t baking, but lets overlook that, and also I think it is still a centrepiece!
Use ready made popcorn if you want but popping your own means less added sugar and additives in the final product. I burnt my first batch, so I followed these instructions for a perfect second batch. I also made double so I could enjoy some plain corn in front of the TV!
I’m normally a dark chocolate girl so used an orange infused Fairtrade bar from the Co-op which added an extra level of flavour. You could use milk in this recipe to make it more kid friendly, or even white if you like it very sweet. Or a mix – a drizzle of white over your clusters once they’ve set would look pretty good.
EASTER POPCORN CLUSTERS
- 50g popping corn
- Vegetable oil (for popping)
- 1 bag Smarties mini eggs
- 1 bag Cadbury mini eggs
- 1 bar Cooperative Fairtrade Ghanian dark chocolate with spices and orange oil
- 100ml double cream
What you do
- Pop your corn (I used this method) then pour into a large mixing bowl and allow to cool
- In a bowl over a pan of simmering water (don’t let the water touch the bowl), gently melt the chocolate and cream together. Remove from the heat and allow to cool slightly
- Add the chocolate, chocolate eggs and marshmallows to your popcorn and mix well
- Spread over a lined baking tray and pop in the fridge to set for a few hours / over night
- Break into clusters and enjoy – each mouthful will be different!
Variations
The possibilities are endless really.
- Try different flavour chocolate
- Add spices such as cinnamon or ginger
- Add nuts for more crunch
- Use caramel instead of chocolate (I am making some salted caramel soon for a recipe and fully intend to pour any leftovers onto popcorn!)
Eat within a day or two or your popcorn will start going soft. 
Thanks to The Cooperative for contributing vouchers for ingredients.
Like this? Check out my Easter simnel cookies for another seasonal treat!
