Recipe: Sophie's Chocolate Crackles

Super easy and quick. No bake. 

Note: Only prepare about half hour ahead, because the popcorn gets soft after a few hours.

1. Put 1 1/2 blocks of dark chocolate into a saucepan and heat low.
2. You may want to add some milk. This helped to dilute the rich flavour and also helped with consistency.
3. Meanwhile, airpop popcorn, or microwave unsalted popcorn or buy it pre-packaged (unsalted). Supermarkets also sell puffed corn, but I find this a bit chewy. Anyway this is my substitute for rice bubbles, to be a bit more healthy.
4. When the chocolate and milk are all mixed and smooth, add in your popcorn. It may take some adjusting to get the proportions right. I had to airpop more popcorn (in a machine you can buy). This still wasn't enough, so I added unsalted almonds and cashews that I'd lightly roasted earlier (Ten minutes in an oven at 160 degrees fan forced. Watch it carefully; it burns easily). Raw nuts also works. I chucked in some cranberries, which turned out to add a delightful touch of sweetness. The nuts add a bit of crunch, which I liked.
5. Spoon into small patty cakes.
6. Refrigerate. The best thing about this recipe is that it takes only about ten minutes to cook and it will set in the fridge in about 20 minutes. Easy!

In the end you'll have a pan with scrapes of chocolate. I highly recommend adding some milk, heating, and turning it into hot chocolate! I added a touch of chilli for some kick.