Popcorn Espresso Macchiato Balls
This innovative recipe combines the crunch of freshly popped corn with the gooey sweetness of melted marshmallows, all brought together with a hint of white chocolate and a touch of ground coffee. The result is a delicious and unique treat that is sure to satisfy your sweet tooth cravings.
— Constant Cookbook
Ingredients
- 1 tbsp oil
- 50g/1¾oz popcorn
- 100g/3½oz mini marshmallows
- 30g/1oz unsalted butter
- 50g/1¾oz white chocolate
- ¾ tsp ground coffee beans
Instructions
- Heat the oil gently in a heavy-based pan and add the popcorn. Cover with a lid and allow to cook on a low heat. After about five minutes youâll hear the corn start to pop. Once the corn has finished popping take it off the heat.
- While the popcorn is cooking, heat the marshmallows in a pan with the butter to melt the two together, stirring occasionally. Turn off the heat when melted.
- Once the popcorn has finished popping, pour the marshmallow mixture into the popcorn pan and add the grated white chocolate. Sprinkle over the ground coffee and stir everything together. Set aside for about five minutes until itâs cool enough to handle.
- Take a large tablespoon of the mixture. Butter your hands, then roll and squeeze the popcorn into a round ball (you can wear gloves for this if you donât want to get messy). Set aside on a baking sheet to cool completely.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 18 popcorn balls
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