From gourmet popcorn to decadent truffles, we’ve rounded up some show-stopping snacks for an Academy Award-winning sweet table that you can put out on Oscar night (or a chocolate-themed movie night with friends). And while you’re at it, why not toast the winning films with a bottle of champagne?


Chocolate Peanut Butter Popcorn

Prep time: 10 minutes
Cook time: 1 hour, 20 minutes
Servings: 12 cups


  • ½ cup (125mL) corn kernels (10 cups popped popcorn)
  • 3 tbsp (45mL) vegetable oil
  • ½ cup (125mL) peanuts
  • 2 sticks (225g) butter
  • ½ cup (125mL) light corn syrup
  • ½ cup (125mL) creamy peanut butter
  • 2 cups (500 mL) dark brown sugar
  • 1 tsp (4mL) vanilla extract
  • 1 tsp (4mL) salt
  • ½ tsp (2mL) baking soda
  • 1 bar (100g) Lindt Excellence Sea Salt Dark Chocolate, chopped


  1. Pre-heat oven to 250 degrees Fahrenheit (120 Celsius) and line a baking tray with parchment paper. Set aside.
  2. Begin by popping the corn: In a medium pot, place oil and a few kernels of corn over medium-high heat. When they pop, add kernels and swirl pan to evenly coat. Once corn starts popping, turn heat down to medium-low and cover with a tight-fitting lid. Shake pan continuously over heat until popping slows. Remove from heat when popping stops, then pour into a large mixing bowl. Add in peanuts and set aside.
  3. Wipe out pot you used to pop the corn and place it back on the stove over medium-high heat. Place butter, brown sugar, corn syrup and peanut butter in the pot, stir well and bring to a boil. Turn heat down slightly and continue boiling, stirring often to prevent burning. After 7 minutes, remove pan from heat and add baking soda, vanilla and salt – this caramel mixture will bubble up, so be careful.
  4. Immediately pour caramel all over popcorn and stir to coat. Transfer to baking sheet and place in the preheated oven. Check and stir the popcorn every 15 minutes for about 45 minutes total, separating the kernels as you go. Remove from oven and let cool.
  5. Place chocolate in a small heatproof bowl. Melt in the microwave in 15 second increments or in a bain marie until just melted. Once popcorn is cool and set, pour melted chocolate over and toss to coat. Allow popcorn to cool and harden before serving. Enjoy.

Easy Chocolate Truffles

Prep time: 15 minutes (+ 8 hours chilling)
Cook time: 15 minutes
Servings: 20


Ganache for the milk chocolate truffles

  • ¼ cup (60mL) 35% heavy cream
  • 1½ bars (150g) Lindt Excellence Extra Creamy Milk Chocolate, chopped
  • 1 tbsp (15mL) unsalted butter, softened

Ganache for the dark chocolate truffles

  • ¼ cup (60mL) 35% heavy cream
  • 1½ bars (150g) Lindt Excellence 70% Cacao Dark Chocolate, chopped
  • 1 tbsp (15mL) unsalted butter, softened

Ganache for the white chocolate truffles

  • ¼ cup (60mL) 35% heavy cream
  • 1½ bars (150g) Lindt Excellence White Vanilla Chocolate, chopped
  • Unsweetened cocoa powder, for dusting


  1. Heat cream until it just comes to a boil. Add chopped chocolate and remove pan from heat.
  2. Stir or whisk until chocolate is completely melted.
  3. Only for milk or dark truffles: Stir in butter until ganache is smooth.
  4. Put in a bowl and cover with plastic wrap, ensuring that plastic makes contact with the entire surface of the ganache.
  5. Refrigerate overnight or until ganache is set.
  6. To form the truffles, use a melon baller, small ice cream scoop or teaspoon. Roll the ganache in a ball and place on parchment paper. Roll finished truffles in unsweetened cocoa powder.

Maître Chocolatier Tip
Handle truffles with care. Because of their high fat content, they will melt in your hands when you are rolling them.


Pro-Worthy Chocolate Dipped Strawberries

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 12-14


  • 3 bars (300g) Lindt Excellence 70% Cacao Dark Chocolate, chopped
  • 12-14 fresh strawberries
  • ½ bar (50g) Lindt Excellence White Vanilla Chocolate, chopped


  1. Wipe the strawberries with a damp cloth and pat dry. Do not wash them.
  2. In a heatproof bowl set over simmering water (a.k.a a bain marie), melt dark chocolate.
  3. Holding the strawberry by its green stem, dip into the tempered chocolate, gently shaking off the excess.
  4. Place coated strawberry on a tray lined with parchment paper. Repeat with remaining strawberries.
  5. Place the tray in the refrigerator for about 5 minutes to set the chocolate.
  6. Melt white chocolate in a bain marie or the microwave until just melted and add to a piping bag fitted with a small tip.
  7. Drizzle the white chocolate onto the strawberry for an elegant, professional look.