Hot Chocolate Popovers
I made four batches of these popovers yesterday trying to get them just right. With vanilla, without vanilla, more sugar, less sugar, more flour, less eggs. I got it. These are so good. Not too sweet. Not too bitter. Just absolutely perfect. The key to popovers is to preheat your pan and let your batter come to room temperature. Serve with whipped cream or melted chocolate for dipping.
Scroll down for the recipe.
Ingredients
2 tablespoons unsalted butter, melted
3 large eggs, room temp.
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon Kosher salt
3 tablespoons white granulated sugar
2 1/2 tablespoons unsweetened cocoa powder
3/4 cup plus 2 tablespoons all-purpose flour
** 1-2 tablespoons of butter for greasing the popover pan.
6-8 Melted Lindor chocolate truffles for dipping or whipped cream, optional
Directions
Preheat oven to 400 degrees F.
I used a large popover pan for the picture above, but you can also use a regular small popover pan or a regular muffin tin.
Use a paper towel to generously grease the individual muffin cups with butter. Grease very well and set aside.
In a medium bowl, whisk together melted butter, 3 eggs, milk, and vanilla extract. Whisk very well.
In a large bowl, whisk together sugar, cocoa powder, salt, and flour.
Pour the wet ingredients into the dry ingredients and whisk until just incorporated and no lumps remain. You can also use a blender and blend for one minutes until smooth. Make sure the batter is room temp!
Place your greased muffin tin in the over for five minutes until you hear the butter sizzle. Remove from oven and carefully fill the cups almost two-thirds full.
Bake for 30 minutes. DO NOT OPEN the oven or your popovers will deflate. Trust the process.
After 30 minutes, remove the popovers from the oven and let cool. Use a butter knife to gently remove the popovers if they stick. Serve with melted chocolate and/or whipped cream.
