Heat the oil in a large pan over a moderate to high heat.
1 tbsp sunflower oil
Add three corn kernels and when the first one pops, add in the rest. Shake to coat them, then put the lid on. Allow the corn to do it's thing and when the popping has nearly stopped, take the lid off the pan and the pan off the heat.
50 g popping corn
Tip the corn into a bowl and wash the pan. Put it back on a moderately low heat.
Pour in the sugar and add the salt. Leave the sugar to melt, then allow it to bubble for a couple of minutes until it's become a darkish red colour. Be careful not to let it burn.
150 g golden caster sugar, 1 pinch sea salt flakes
Place the popcorn back in the pan and stir to coat as quickly as you can. Scrape it out onto a lined tin and leave to set for a couple of minutes. Break apart when cool.
Fill a small saucepan with an inch or two of water and bring to a near simmer. Place a bowl over the top, ensuring it doesn't touch the water. Fill it with ¾ of the chocolate and leave the chocolate to melt. Keep the water hot, but not boiling.
300 g dark chocolate
As soon as the chocolate has melted, remove the bowl from the pan and add the remaining chocolate. Stir until melted and smooth.
Use a teaspoon to coat the Easter egg moulds.
Add the popcorn to the remaining chocolate and stir to coat. Spoon some of the chocolate popcorn into the moulds and leave to set.
Spoon any remaining popcorn onto a silicone mat or some baking paper and leave to set. Store in an air tight tin for up to a week.
Notes
Makes 2-4 medium sized eggs.You can use whatever type of chocolate you like, but the higher the quality, the better the result. Make sure the chocolate is dairy free if destined for vegans.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.