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hot chocolate popovers

June 7, 2011

Y’know what’s awesome? Popovers. Popovers are awesome. 


They’re absurdly easy to put together; we whisked together the batter after dinner and the popovers were even ready in time for our sugar high to be (mostly) over before bedtime! 


And guys, they’re sooo much fun. Chris and I basically parked ourselves in front of the oven after the first 15 minutes or so to watch them puff…and puff…aaand puff. So cool! And impressive, given that the only leavening is eggs. Magical things, those chickens. 


And oh, the end results were good, too. The popovers themselves were light on the sweetness, somehow fluffy and chewy at the same time. The chocolate chips and the marshmallows are definitely essential to make them sweet enough for dessert, and if you pop (ha!) the whole thing in your mouth (after, um, waiting for them to cool a little), you get a mouthful of chewy s’more deliciousness. Yum. 

Hot Chocolate Popovers
Ingredients:
2 tablespoons unsalted butter, melted
3 large eggs, at room temperature [or not]
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon salt
3 tablespoons granulated sugar
2 tablespoons plus 2 teaspoons unsweetened cocoa powder
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup semisweet chocolate chips
12 large marshmallows [but probably not the face-sized ones I saw in the grocery store the other day—it remains a mystery as to how I managed to resist buying those]

Directions:
1. Place a rack in the center of the oven and preheat oven to 400 degrees. Grease 12 standard muffin cups well with cooking spray. 
2. In a medium bowl, whisk together butter, eggs, milk, and vanilla extract. Whisk well.
3. In a large bowl, whisk together sugar, salt, cocoa powder, and flour. 
4. Pour the wet ingredients into the dry ingredients and whisk until just incorporated and no lumps remain. Fill muffin cups one-half to two-thirds full. Place pan in the oven and set timer for 30 minutes without opening the oven. [Okay, so it started to smell like burning at about 25 minutes, so Chris persuaded me that we probably wouldn’t get salmonella if I took them out then. And he was maybe right. So you’re probably actually good at around 20 minutes or so to start opening the oven.]
5. After 30 minutes, remove the popovers from the oven and immediately set oven to broiler. 
6. Carefully add a sprinkling of chocolate chips into the center of each popover and top with a marshmallow. If you have to press the chocolate in and deflate the popover a bit, use the back of a spoon to do so. 
7. Place pan under the broiler and barely close the door. Keep an eye on the toasting marshmallows; they’ll only need about 1 minute under the broiler. Rotate the pan as necessary. 
8. Remove toasted popovers from the oven. Let cool for about 5 minutes. Use a butter knife to gently remove the popovers. Serve warm. Can be frozen; reheat wrapped in foil in a 350-degree oven.

Source: Joy the Baker 

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