I love popovers and have tried several recipes on this blog already. The other day I saw a recipe for Hot Chocolate Popovers. I was really surprised and intrigued. So far all of the popovers I’ve had have been savory. I didn’t even think of making a sweet one.
I ended up not trying the recipe that Joy the Baker used, but I wanted to try making my own chocolate popovers. I took my favorite popover recipe and fiddled around with it.
First I tried using unsweetened chocolate powder and adding some chocolate chips. But this didn’t seem to make them sweet enough and a lot of the chocolate chips sunk to the bottom of the popovers. So for my second batch I removed the chocolate chips and I also added more sugar to the batter because the popovers weren’t sweet at all.
This second batch came out much better. I liked the sweet crusty tops of the popovers. I do think they could use a little more chocolate flavor though. I’m not quite sure how to add that. Next time I might experiment with using sweetened cocoa powder.
These popovers don’t pop up above the pan as much as regular popovers. And I had to fill each of the popover pans practically to the rim. I think the cocoa powder and sugar weighed it down. The inside is still airy and hollow though like popovers should be.
These chocolate popovers would work perfectly for breakfast. I used this Mini Popover Pan which I think makes the perfect size popovers. They aren’t really mini, but are the perfect size.
Recipe: Chocolate Popovers
(adapted from recipe found on Umami Girl who adapted it from Gourmet Magazine)
Yields: 18 mini popovers
- 4 large eggs
- 2 cups fat free milk
- 2 Tablespoons butter, melted
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 1 cup sugar
- 3 tablespoons unsweetened cocoa powder
- additional 3 tbsp butter for pan
- Preheat the oven to 375°F. Cut the unmelted butter into 18 small chunks. Place a small chunk of butter at the bottom of each popover mold. Place the pans in the oven while the oven preheats until the butter is completed melted and then remove pans (about 2 minutes).
- In a large bowl, whisk together the eggs, milk. Add in the melted butter. Add the flour, sugar cocoa powder and salt and mix until well combined but still slightly lumpy. Divide the batter among the pans, filling each mold to the top of the rim.
- Bake for 30 minutes without opening the oven.