Heat olive oil and two popcorn kernels in a saucepan on medium heat. Cover the saucepan and wait for the kernels to pop. This can take several minutes and that's ok. Be patient. When they pop, you know you're ready to go!

Add the rest of the kernels in and cover the saucepan. Remove from heat immediately and give the saucepan a good shake to mix the kernels with the oil. Return to heat and wait for the popping to begin.

Shake the pot at regular intervals to ensure all the kernels are popping and none get burnt. There's a bonus arm workout here.

When the popping stops, remove from heat and pour onto a tray.

Add chocolate to a microwave-safe bowl (if it's a block, break it up first) and microwave on high in 20 second intervals, stirring well each time, until melted and smooth.

Using a fork, spatula or spoon, drizzle the melted chocolate over the top of the popcorn. Give the popcorn a good stir one or two times and drizzle again to ensure it's coated evenly.

Set aside to dry. When it's ready, break up any clumps if desired and enjoy!