Choc popcorn sticks

Directions

1. 1
   Heat the oil and kernels in a pan with a lid.
2. 2
   Shake the pan as it's on the stove top and when the popping slows down remove from heat
3. 3
   Line a large baking tray with baking paper.
4. 4
   Heat chocolate in a heatproof bowl over a saucepan of simmering water being careful that the base of the bowl doesn't touch the water
5. 5
   Fill a medium sized snap lock bag with popcorn and crush coarsely with a rolling pin.
6. 6
   Pour crumbs onto a plate
7. 7
   Once the chocolate has melted, coat two thirds of each grissini stick in it, tapping off excess
8. 8
   Coat in popcorn and place on prepared tray.
9. 9
   Place remaining chocolate in a snap lock bag and snip off a small corner and drizzle zigzag zags over the sticks.
10. 10
    Sprinkle with 100s & 1000s and allow to set for 2 hours