| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Prep: | 1 hr 30 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1 disk Mexican chocolate (about 3 ounces), chopped
- 1 1/4 cups whole milk
- 3 large egg yolks
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1 1/4 cups cold heavy cream
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon, plus more for dusting
- 1 1/4 cups whole milk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons unsalted butter, melted, plus more for brushing
- 1/2 cup sugar
- Unsweetened cocoa powder, for dusting
Instructions
- Make the filling: Melt the chocolate with the milk in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), whisking until smooth. Whisk the egg yolks, sugar and cornstarch in a large bowl; slowly whisk in the chocolate mixture, then pour into a separate saucepan. Cook over medium-low heat, whisking, until bubbles appear around the edges and the mixture thickens, 3 to 4 minutes. Transfer to a bowl and press plastic wrap directly onto the surface. Cool to room temperature, about 45 minutes.
- Beat the heavy cream with a mixer on medium speed until soft peaks form. Fold half of the whipped cream into the cooled chocolate mixture using a rubber spatula. Cover and refrigerate until set, about 2 hours; cover and refrigerate the remaining whipped cream until ready to serve.
- Make the popovers: Position a rack in the lower third of the oven; preheat to 450 degrees F. Whisk the flour, salt and 1/4 teaspoon cinnamon in a large bowl. Whisk the milk and eggs in another bowl, then whisk into the dry ingredients until smooth. Whisk in the melted butter. Let rest 10 minutes.
- Brush a 6-cup popover pan with melted butter; dust with flour and tap out the excess. Divide the batter among the cups. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until puffed and golden brown, about 20 more minutes (do not open the oven door). Transfer the pan to a rack; let cool slightly. Meanwhile, mix the sugar and the remaining 1/2 teaspoon cinnamon in a bowl. Remove the popovers from the pan; brush with melted butter and toss in the cinnamon sugar.
- Slice the top of the popovers three-quarters of the way through to open, leaving a hinge. Spoon in the filling and reserved whipped cream. Dust with cocoa powder and cinnamon.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 594 |
| Total Fat | 34 g |
| Saturated Fat | 20 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 2 g |
| Sugar | 39 g |
| Protein | 11 g |
| Cholesterol | 242 mg |
| Sodium | 250 mg |
Reviews
Name this Dish: La Bamba
Naughty and Nice Popover
Chocolate Topover Popover!!
Loved this dessert!!! Popovers are a huge hit in our Family, we sometimes use them for breakfast and lunch sandwiches and also with Roast Beef and gravy for dinner. Thanks to Food Magazine we now have away to use them as dessert. I will be anxious to receive our January magazine to see what the “name this dish” contest winner came up with. We didn’t enter this one in the contest but our Family calls this recipe “Pop-Top Pudding”!!!
Most popover recipes fail to mention the most important thing about making popovers: The popover pan should be put in the oven and heated up before pouring in batter. This is essential go get popovers to “pop” and grow to those glorious hollow culinary treats. The hot popover cups cause the batter to instantly cook on the edge of the cup and the batter has nowhere to go but UP! I learned this after many of my popovers never popped and I talked to a chef at Mariposa restaurant in Neiman Marcus in Honolulu. So, always use a popover pan and ALWAYS HEAT THE PAN!Tasty? What did you think?
How about “Choc in a Pop” or “Choc in a Box”
Pops de Creme Chocolats
This recipe is so festive and has so much character, my creative name is “Mexican Hat Dance”
Choco-Pop
Chocolate filled Sopapilla Cups