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Sweet treat popcorn cake with chocolate sauce
This dessert has the perfect balance of salty and sweet with popcorn, marshmallows, almonds and candies topped with a Bourbon caramel-chocolate sauce.
YIELDS
6
TO
8
Ingredients
Popcorn cake
- 6 cups popcorn, cooked
- 6 cups caramel popcorn
- 15 to 20 oz marshmallows
- 1/2 cup butter
- 1 cup honey roasted almonds
- 1 cup jujubes
Bourbon caramel-chocolate sauce
- 2 chocolate bars, crushed
- 1 oz bourbon
- 1 cup chocolate callets
- 1/2 cup heavy cream
- 1 cup sugar
- 1/2 cup water
- 1/8 teaspoon cinnamon
Assemble and Serve
- Chocolate bar, crushed, for garnish
Directions
Popcorn cake
- In a large Dutch oven on medium-high heat melt the butter, once the butter has melted add the marshmallows while stirring and allow the marshmallows to melt and make a silky smooth mixture (about three minutes) place the popcorns, almonds and the jube-jubes in a large bowl and add the molten marshmallow mix and quickly stir to combine
- Place mix into a bundt bal that has been lightly sprayed with non-stick spray and allow to cool at room temperature (about one hour) remove from mould and reserve for caramel and final garnishes
Bourbon caramel-chocolate sauce
- Add the sugar and the water to a sauce pot on medium-high heat and allow to dissolve and make an amber-coloured caramel (about five minutes) add the heavy cream and cinnamon and carefully mix until the caramel is smooth and silky.
- While still hot add in the chocolate callets and stir to combine, finish with the brandy and reserve
Assemble and Serve
- Drizzle the top of the popcorn cake with the chocolate caramel and finish with a sprinkling of the crushed chocolate bar.
- Cut popcorn cake into portions and enjoy!
