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.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Chocolate Popovers
Ingredients
- 4 large eggs
- 2 cups fat free milk
- 2 tbsp butter melted
- 1 3/4 cups flour
- 1/2 tsp salt
- 1 cup sugar
- 3 tbsp unsweetened cocoa powder
- additional 3 tbsp butter for pan
Instructions
- 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.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Thank you for your bakery recipe! l love that, and also the new ideas.
Thank you! Glad you enjoyed this recipe!
Can you use a muffin pan?
Yes, but they won’t puff up as much.
Try replacing some liquid with Hershey’s chocolate syrup. It might give you more chocolate flavor, or add a small amount of espresso powder to enhance the powder cocoa.
Thanks for the tips!
You didn’t give instructions when to add the sugar and cocoa powder.
I wonder if you could use chocolate milk instead of plain milk, to get the batter sweeter and more chocolate tasting. I may have to try it this way.
sorry about that. i’ve made the changes. i dont think chocolate milk will work because the batter will be too liquidy.
Chocolate popovers?! Yum I totally want to try this.
Wow, these look and sounds delectable. I love chocolate desserts. These remind me of mini chocolate souffles!
Oh I guess they do look like souffles. They don’t taste as rich and decadent as a souffle though. These are definitely less sweet but still tasty.