Line a baking tray with greaseproof paper 

Heat 1tbsp oil over a medium heat and add a couple of kernels into the oil. Once the kernels start to move around the oil the oil is at temperature.

Pour in 60g popcorn kernels and put the lid back on. Occasional shake the pan to mix up the popcorn, once the popping reduces to less than 1 every 5 seconds, turn off the heat. Leave the lid on for 30 seconds and then your popcorn is ready. Pop on the lined baking tray, and evenly spread out.

Melt the Chocolate in the microwave in 30 second bursts, stirring between each burst.

Drizzle the melted chocolate over your popcorn so it is nicely coated. Top with the easter sprinkles. Leave to set. 

Once set, break up and pop into gift bags, with the pastel pearls.