Hot Cocoa Popcorn Recipe
This Hot Cocoa Popcorn Recipe wraps everything you love about a cozy mug of hot chocolate into a crunchy, chocolate-covered popcorn snack that’s perfect for movie night, winter gatherings, or sneaking a handful straight from the bowl.
There’s something so comforting about this hot chocolate popcorn—the sweet-and-salty bite, the creamy drizzle of chocolate, the mini marshmallows tucked into every handful. It’s a no-bake, quick, festive popcorn treat that feels a little nostalgic, like snow days, fuzzy socks, and holiday movies on repeat. I like to call it “hot cocoa in snack form,” and honestly, that’s exactly what it tastes like.
Why This Hot Cocoa Popcorn Recipe Belongs in Your Winter Snack Rotation
You know what? I’ve tested a lot of sweet popcorn recipes over the years, and this one hits that sweet spot between fun and fuss-free. It’s a winter snack recipe you can throw together with pantry staples, dress up for the holidays, or keep casual for a Friday movie night.
Here’s why you’ll want this on repeat:
- No oven needed—just the microwave and a stovetop (or air-popped popcorn).
- Ready in about 20 minutes, plus a little cooling time.
- Tastes like rich hot chocolate with marshmallows, but in crunchy popcorn form.
- Perfect for holiday popcorn recipe gift bags, party bowls, or teacher treats.
- Easy to customize for kids, chocolate lovers, or dairy-free eaters.
- Uses simple, familiar ingredients you probably already have.
- Budget-friendly snack that feels like a fancy chocolate popcorn dessert.
- Great way to use up those half-finished cocoa mix packets lurking in the pantry.
- Stays crisp when stored right, so you can make it ahead for busy weeks.
- Scales up easily for a crowd—double the batch for a big holiday party.
Ingredients
Let me explain how I build the flavor so it really tastes like hot cocoa, not just “chocolate covered popcorn.” Measurements are for a generous sharing bowl.
- 10 cups popped popcorn
(About 1/2 cup popcorn kernels; use air-popped or lightly salted bagged popcorn. Avoid extra-butter microwave popcorn—too greasy for this recipe.) - 1 cup mini marshmallows
(You can add more for extra gooey, hot cocoa vibes.) - 1 cup semisweet chocolate chips
(Use a good-quality brand like Ghirardelli or Guittard for smoother melting.) - 1/2 cup milk chocolate chips
(Gives that classic hot chocolate sweetness; you can use all semisweet if you prefer it less sweet.) - 3 tablespoons unsalted butter
(Helps the chocolate coat the popcorn evenly and stay a little soft instead of rock hard.) - 1/4 cup hot cocoa mix
(Any brand works—Swiss Miss, Ghirardelli, store brand; just make sure it’s regular cocoa mix, not sugar-free.) - 2 tablespoons powdered sugar
(Adds a light sweetness and helps the cocoa stick to the popcorn.) - 1 teaspoon vanilla extract
(Rounds out the flavor so it tastes like a real mug of hot chocolate.) - 1/4 teaspoon fine sea salt
(Balances the sweetness. If your popcorn is already salted, use just a pinch.) - Optional toppings:
- 1–2 tablespoons crushed peppermint candies or candy canes
- Extra mini chocolate chips
- White chocolate drizzle (2–3 tablespoons melted white chocolate chips)
A little tip from many years of holiday snacking: taste your hot cocoa mix. If it’s very sweet, you may want to use just 1 tablespoon of powdered sugar instead of 2.
Directions
You’ll want a big mixing bowl, a microwave-safe bowl for the chocolate, and a large baking sheet lined with parchment paper or a silicone mat.
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Prep your popcorn base
Add the 10 cups of popped popcorn to a very large bowl. Pick out any unpopped kernels so no one chips a tooth on this “treat.” Sprinkle the mini marshmallows over the popcorn and gently toss. -
Mix the cocoa coating
In a small bowl, whisk together the hot cocoa mix, powdered sugar, and sea salt. This dry mix is what gives you that real hot cocoa popcorn flavor instead of just plain chocolate. -
Melt the chocolate and butter
In a microwave-safe bowl, add the semisweet chocolate chips, milk chocolate chips, and butter. Microwave on 50% power in 20–30 second bursts, stirring after each, until smooth and melted. It usually takes about 1–1½ minutes total. Don’t rush this—you want glossy, smooth chocolate, not scorched bits. -
Stir in the vanilla
Once the chocolate is melted and smooth, stir in the vanilla extract. It may thicken slightly, but that’s fine. If it gets too thick, warm it for another 10 seconds. -
Coat the popcorn
Drizzle about half of the warm chocolate mixture over the popcorn and marshmallows. Use a large spatula or clean hands (this is what I do) to gently toss, reaching all the way down to the bottom of the bowl. Add the rest of the chocolate and continue tossing until most of the popcorn is coated. It doesn’t have to be perfect—little white spots are okay. -
Add the hot cocoa dust
While the chocolate is still soft, sprinkle the cocoa–powdered sugar mixture all over the popcorn. Toss again, turning the popcorn over from the bottom and rotating the bowl as you go. You’re looking for a light, even dusting that clings to the chocolate. -
Spread and set
Spread the coated popcorn mixture onto your prepared baking sheet in an even layer. If using, sprinkle on crushed peppermint, extra mini chocolate chips, or drizzle with melted white chocolate. Let it sit at room temperature for about 20–30 minutes, or until the chocolate feels set and dry to the touch. -
Break apart and serve
Once set, gently break the hot chocolate popcorn into clusters. Transfer to a serving bowl and enjoy right away, or pack into treat bags or airtight containers.
Little sensory cue: when you stir the cocoa mixture onto the glossy chocolate, it should smell exactly like opening a fresh packet of hot chocolate on a snow day.
Servings & Timing
- Yield: About 8 servings (or 6 if you snack like my family does)
- Prep Time: 10 minutes
- Cook Time: 5 minutes (just for melting chocolate)
- Cooling/Setting Time: 20–30 minutes
- Total Time: About 35–45 minutes
This makes a generous bowl of homemade chocolate popcorn, perfect for a movie night popcorn bar, a winter birthday party, or a casual snack spread with a cheese board.
Variations
Once you make this hot cocoa popcorn recipe once, you’ll start dreaming up your own versions. Here are a few to get you started:
- Peppermint Hot Chocolate Popcorn – Add 1/2 teaspoon peppermint extract to the melted chocolate and top with crushed candy canes.
- S’mores Cocoa Popcorn – Toss in broken graham crackers and extra mini marshmallows, and drizzle with a little extra melted chocolate.
- Mocha Cocoa Popcorn Snack – Stir 1 teaspoon instant espresso powder into the hot cocoa mix for a subtle coffee kick.
- Dark Chocolate Lover’s Popcorn – Use all dark or bittersweet chocolate chips and reduce the powdered sugar to 1 tablespoon.
- Dairy-Free Hot Chocolate Popcorn – Use dairy-free chocolate chips and coconut oil instead of butter, and a dairy-free cocoa mix.
- Salted Caramel Cocoa Popcorn – Drizzle with a little warm caramel sauce and sprinkle with flaky sea salt once the chocolate is set.
Honestly, once you figure out the base method, you can turn this into just about any holiday popcorn recipe you’re craving.
Storage & Reheating
A sweet popcorn recipe like this keeps well if you protect it from air and humidity.
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Room Temperature Storage:
Store the cooled hot cocoa popcorn in an airtight container or zip-top bag at room temperature for up to 4–5 days. Press out extra air before sealing to keep it crisp. -
Freezer Storage:
Yes, you can freeze it. Place the chocolate popcorn dessert in a freezer-safe bag, remove excess air, and freeze for up to 1 month. Let it sit at room temperature for about 15 minutes before serving. -
Refreshing the Texture:
If the popcorn softens a bit, spread it on a baking sheet and let it air out for 20–30 minutes in a dry spot. Avoid the oven; extra heat can re-melt the chocolate and make a mess. -
Make-Ahead Tip:
For holiday gifting, make this festive popcorn treat 1–2 days ahead and package it the night before you plan to hand it out. Add a little packet of hot cocoa mix in each gift bag for a cute themed touch.
Notes
A few things I’ve learned making this for many winters:
- Use fresh popcorn. Stale popcorn gives you a chewy snack, not a crisp one. Pop a fresh batch if you can.
- Mind the salt. If your popcorn is heavily salted or from a buttered microwave bag, reduce or skip the added salt. Taste as you go.
- Work while the chocolate is warm. The cocoa mixture sticks much better while the chocolate is still soft and glossy.
- Don’t overload the toppings. I know it’s tempting, but too much extra candy or drizzle can weigh the popcorn down and make it clump.
- Use a big bowl—bigger than you think. It makes tossing easier and keeps the coating more even.
- Family trick: I often make a “kids bowl” and a “grown-up bowl”—one sweeter, one darker, or with a touch of espresso powder—so everyone feels like it’s made just for them.
If you enjoy a little kitchen “puttering,” this is a fun one to make while a pot of chili or soup simmers on the stove on a cold night.
FAQs
Can I use microwave popcorn for this hot cocoa popcorn recipe?
Yes, you can use plain or lightly salted microwave popcorn. Avoid extra-butter or flavored varieties because they can make the popcorn too greasy and compete with the hot cocoa flavor.
Do I have to use both semisweet and milk chocolate chips?
No—you can use all semisweet for a richer chocolate popcorn dessert or all milk chocolate for a sweeter version. I like the mix because it tastes most like classic hot chocolate.
Can I make this recipe nut-free?
Absolutely. The base recipe is naturally nut-free as written—just be sure your chocolate and cocoa mix are processed in nut-free facilities if allergies are severe.
What if I don’t have hot cocoa mix?
Use 2 tablespoons unsweetened cocoa powder plus 2–3 tablespoons powdered sugar instead of the hot cocoa mix and powdered sugar. Adjust sugar to taste.
Why is my popcorn soggy?
Most likely the popcorn was not fresh or there was too much butter or oil. Also, make sure the popcorn cools completely on the baking sheet before storing it.
Can I double this recipe?
Yes, just use two large bowls or work in batches when coating the popcorn so everything gets a nice even layer of chocolate and cocoa.
Is this a good holiday gift idea?
Yes, it’s a fantastic holiday popcorn recipe for gifting. Pack it in clear treat bags or cute tins, add a ribbon and a little tag that says “Hot Cocoa Popcorn,” and you’re set.
Can kids help make this?
Definitely. Kids can help measure the cocoa mix, sprinkle toppings, and break apart the cooled popcorn. For safety, let an adult handle the hot chocolate mixture.
Conclusion
This Hot Cocoa Popcorn Recipe gives you everything you love about a mug of hot chocolate—chocolate, marshmallows, cozy sweetness—packed into a crunchy, shareable winter snack recipe. It’s simple enough for a busy weeknight, special enough for holiday parties, and flexible enough to turn into your own signature chocolate covered popcorn.
Give it a try, tweak it to your taste, and let me know how it turns out in the comments. If you enjoy this, you might also like experimenting with caramel popcorn, peppermint bark, or homemade marshmallows for your next movie night popcorn spread.
Hot Cocoa Popcorn
Ingredients
- 10 cups popped popcorn about 1/2 cup popcorn kernels; use air-popped or lightly salted; avoid extra-butter microwave popcorn
- 1 cup mini marshmallows add more if you like extra marshmallows
- 1 cup semisweet chocolate chips use good-quality chocolate for smoother melting
- 1/2 cup milk chocolate chips or use all semisweet for a less sweet version
- 3 tablespoons unsalted butter
- 1/4 cup hot cocoa mix regular, not sugar-free; any brand
- 2 tablespoons powdered sugar use 1 tablespoon if your cocoa mix is very sweet
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt use just a pinch if your popcorn is already salted
- 1 to 2 tablespoons crushed peppermint candies or candy canes optional topping
- mini chocolate chips optional, for sprinkling on top
- 2 to 3 tablespoons white chocolate chips optional; melted for drizzling
Instructions
- Line a large baking sheet with parchment paper or a silicone mat. Set aside. Have a very large mixing bowl ready for tossing the popcorn.
- Add 10 cups of popped popcorn to a very large bowl. Pick out and discard any unpopped kernels. Sprinkle the mini marshmallows over the popcorn and gently toss to distribute.10 cups popped popcorn, 1 cup mini marshmallows
- In a small bowl, whisk together the hot cocoa mix, powdered sugar, and fine sea salt until well combined. Set aside.1/4 cup hot cocoa mix, 2 tablespoons powdered sugar, 1/4 teaspoon fine sea salt
- In a microwave-safe bowl, combine the semisweet chocolate chips, milk chocolate chips, and butter. Microwave on 50% power in 20–30 second bursts, stirring after each, until smooth and fully melted, 1–1 1/2 minutes total. Do not overheat.1 cup semisweet chocolate chips, 1/2 cup milk chocolate chips, 3 tablespoons unsalted butter
- Stir the vanilla extract into the melted chocolate mixture until evenly incorporated. If it thickens too much, warm the chocolate for another 10 seconds at 50% power and stir again.1 teaspoon vanilla extract
- Drizzle about half of the warm chocolate mixture over the popcorn and marshmallows. Use a large spatula or clean hands to gently toss, reaching down to the bottom of the bowl. Add the remaining chocolate and continue tossing until most of the popcorn is coated. Some white spots are fine.10 cups popped popcorn, 1 cup mini marshmallows, 1 cup semisweet chocolate chips, 1/2 cup milk chocolate chips, 3 tablespoons unsalted butter, 1 teaspoon vanilla extract
- While the chocolate is still soft and glossy, sprinkle the hot cocoa–powdered sugar–salt mixture all over the coated popcorn. Toss again, turning the popcorn from the bottom and rotating the bowl to get a light, even dusting that clings to the chocolate.1/4 cup hot cocoa mix, 2 tablespoons powdered sugar, 1/4 teaspoon fine sea salt
- Spread the coated popcorn mixture onto the prepared baking sheet in an even layer. If desired, sprinkle with crushed peppermint candies and extra mini chocolate chips, and/or drizzle with melted white chocolate.1 to 2 tablespoons crushed peppermint candies or candy canes, mini chocolate chips, 2 to 3 tablespoons white chocolate chips
- Let the popcorn sit at room temperature for 20–30 minutes, or until the chocolate is set and dry to the touch.
- Once set, gently break the hot cocoa popcorn into clusters. Transfer to a serving bowl and enjoy immediately, or pack into treat bags or airtight containers for gifting or storage.
