Hot Chocolate Popovers

By Joy the Baker

Photo by Patrie L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp unsalted butter, melted plus more for greasing the pan

  • 3

    lg eggs, at room temperature

  • 1

    cup whole milk

  • 1

    tsp vanilla extract

  • 1

    tsp salt

  • 3

    tbsp granulated sugar

  • 1

    tsp instant espresso powder (optional)

  • 2

    tbsp plus 2 tsp unsweetened cocoa powder

  • 3/4

    cup plus 2 tbsp all-purpose flour

  • 1/4

    cup semi-sweet chocolate chips

  • 12

    lg marshmallows

Directions

Place a rack in the center of the oven and preheat oven to 400 degree F. Use a standard muffin tin for these popovers. No fancy popover pan required. Use a paper towel to grease the individual muffin cups. Grease well with butter. Set aside. In a medium bowl, whisk together butter, eggs, milk and vanilla extract. Whisk well. Get an arm workout. In a large bowl, whisk together sugar, instant espresso powder (optional), salt, cocoa powder, and flour. Pour the wet ingredients into the dry ingredients and whisk until just incorporated and no lumps remain. Pour batter in a 2 cup liquid measuring cup and pour the batter into the prepared muffin pan. Fill cups one-half to two-thirds full. Place pan in the oven and set timer for 30 minutes. No peeking. That's important. Don't open the oven. After 30 minutes, remove the popovers from the oven and immediately set oven to broiler. Carefully add a sprinkling (maybe about 5-7) chocolate chips into the center of the 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. Go for it. Place pan under the broiler and barely close the door. Keep an eye on the toasting marshmallows. They'll only need about a minute under the broiler. Feel free to rotate the pan as necessary. Remove toasted popovers from the oven. Let cool for about 5 minutes. Use a butter knife to gently remove the popovers. Serve warm. Popovers are best the day they're made, but they also freeze just fine. Place in the freezer and reheat wrapped in foil, in a 350 degree F. oven.

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