Chocolate pots with crushed caramel peanut popcorn

By Country News

Serves: 4


30 g butter
1 1/2 tablespoons caster sugar
3 teaspoons honey
1 cup cooked natural popcorn
1/4 cup roughly chopped roasted peanuts
400 g chocolate mousse


Bring butter, sugar and honey to the boil in a heavy-based saucepan, stirring until the sugar has dissolved.

Cook until mixture is golden in colour.

Remove from heat and stir in the popcorn and peanuts.

Spread onto a baking-paper lined tray and allow to set at room temperature.

Roughly chop.

Sprinkle half the popcorn into individual glasses or dishes and then top with mousse and remaining popcorn.