I simply adored this idea from The Popcorn Board for popcorn truffles! Yes, there really is a popcorn board out there and I think their goal is to rope in popcorn addicts like me to be evangelists for their corny mission. It seems to be working, but seriously, how can I not share this cute, super-fun recipe?
In honor of Valentine’s Day, these sweet popcorn truffles have been spiked with warming ginger, drizzled with chocolate, placed in little mini-muffin cups, and lovingly placed on a background of pink. Indeed, they are a neat treat for this romantic occasion, but don’t feel limited to making these just once a year.
Popcorn truffles are actually fun to make with kids and great for celebrations – from kid’s birthday parties to a backyard bash. Plus, they are easily an allergen-free option to share with sensitive or free-from guests. And though I wouldn’t go so far as to call these popcorn truffles and their marshmallow sweetness healthy, they are a more virtuous treat than cupcakes, don’t you think?
Special Diet Notes & Options: Coconut Ginger Popcorn Truffles
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, and soy-free – just be sure to choose your chocolate and marshmallows wisely for allergy concerns.
For vegan / plant-based and vegetarian popcorn truffles, use vegan marshmallows. We really like how well the Dandies marshmallows work in recipes.
- 5 cups air-popped popcorn
- 2 cups miniature marshmallows (optionally vegan)
- 1 tablespoon + 1 teaspoon coconut oil, divided
- ½ cup unsweetened shredded coconut, plus additional for garnish
- 3 tablespoons minced crystallized ginger, plus additional for garnish
- 4 ounces dairy-free semi-sweet chocolate chips or chopped chocolate
- Place popcorn in large bowl.
- Place marshmallows and 1 tablespoon coconut oil in a medium saucepan over medium-low heat. Stir and cook until the marshmallows have melted. Remove from the heat and thoroughly stir in the shredded coconut and candied ginger to evenly distribute.
- Lightly grease your hands, then scoop up 1 tablespoon of the popcorn mixture. Roll the mixture with hands to form ball. Place ball on baking sheet lined with parchment paper or foil. Repeat the process to make approximately 36 balls.
- Melt the chocolate with the remaining 1 teaspoon coconut oil.
- Place the chocolate in zippered plastic bag, seal and snip off a tiny corner from the bottom of the bag.
- Pipe the chocolate on the popcorn balls in a decorative pattern.Garnish with extra shredded coconut and extra minced candied ginger, if desired. Place the truffles in cool place until chocolate is set.