YIELD Makes 40 (1-1/2-inch) truffles
INGREDIENTS
8 cups popped plain popcorn 2 cups (12 ounces) semisweet chocolate chips Colored sprinkles (optional)PREPARATION:
- Line 2 baking sheets with waxed paper. Place popcorn in large bowl.
- Place chocolate chips in microwavable bowl. Microwave on HIGH 30 seconds; stir. Repeat, if necessary, until chips are melted. Pour over popcorn; stir until well coated.
- Scoop popcorn mixture with small ice cream scoop, pressing mixture slightly against the inside of bowl. Drop by scoopfuls onto prepared baking sheets. Decorate with sprinkles, if desired. Allow to harden at room temperature or refrigerate. Store truffles in air-tight container up to 3 days.