Peppermint Hot Chocolate POPcorn Ice Box Cake

 

 

Peppermint Hot Chocolate POPcorn Ice Box Cake


POPcorn Cracker
• 1 Bag of Peppermint Hot Chocolate POPcorn
• 5 TBSP Melted Unsalted Butter
• 3 TBSP Granulated Sugar
Chocolate Ganache
• 1 cup of Dark or Semi-Sweet Chocolate Chips
• 1 cup of Heavy Cream
Whipped Cream
• 2 cups Heavy Cream
• 1⁄2 cup Powdered Sugar
• 1 tsp Vanilla
8x8 Pan
Parchment Paper

 

Heat oven to 350 degrees:

  1. Using a food processor or blender completely chop up the popcorn. Add melted butter and sugar and mix.
  2. Line a baking sheet with parchment paper. Spread the popcorn mixture onto the baking sheet and press it evenly into a flat, cracker like crust. Should be about 1/8” thick. The shape does not have to be perfect as you will be breaking it up later.
  3. Put cracker into oven for 8-10 minutes. Let completely cool before handling. You can do this ahead of time and even store it in an airtight container for a few days.
  1. Add chocolate chips to a bowl.
  2. Heat heavy cream on either stove top or microwave. Do not let it come to a boil. Pour heated cream over chocolate chips and let sit for 5 minutes.
  3. Mix until chocolate and cream have incorporated. Set aside to use later.
  1. In a bowl add the 2 cups of heavy cream, powdered sugar and vanilla.
  2. Using a stand or hand mixer whip up the cream until stiff peaks form.


Assembling the cake:

  1. Using a pan of your choice. This recipe works for an 8x8 square pan.
  2. Starting with the whipped cream spread a layer on the bottom of the pan.
  3. Drizzle some of the chocolate ganache.
  4. Add a layer of popcorn crackers. Repeat until the pan is full.
  5. Top the layers off with whipped cream, chocolate drizzle and crumbled up crackers. Add some crushed candy canes for a pop of color.
  6. Let sit in the fridge overnight.