DARK CHOCOLATE POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 8
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour, sugar, and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Sprinkle chocolate over batter-filled popover cups. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
POPOVERS
Provided by Alex Guarnaschelli
Time 40m
Yield 8 to 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Grease a nonstick, standard 12 muffin tin and place in the oven to heat while you prepare the batter.
- In a large bowl, sift together the flour and salt. In a smaller bowl, whisk together the eggs, milk, and melted butter until blended. Pour the wet ingredients into the dry and use a whisk to mix them together. Fill each hole in the muffin tin between 2/3 and 3/4 full. Bake for 10 to 12 minutes and then reduce the oven temperature to 350 degrees F. Bake until they develop a nice brown color, an additional 15 minutes; they should feel crusty. Opening the oven door while popovers bake increases the chances they will deflate so look through the window but don't give in to temptation!
- Remove the tin from the oven and turn the popovers out onto a flat surface to cool. Pierce the sides with the tip of a small knife to allow steam to escape as they cool. Serve immediately.
CARAMEL-DIPPED POPOVERS WITH CHOCOLATE MOUSSE
Yield Makes 10
Number Of Ingredients 17
Steps:
- For chocolate mousse:
- Place chocolate and salt in a large bowl; set aside. Cook egg yolks, sugar, and 1/2 cup cream in a medium saucepan over medium heat, whisking constantly, until thick enough to coat a spoon, about 4 minutes. Pour over chocolate mixture and whisk until chocolate is melted and mixture is smooth. Let cool.
- Using a whisk, beat remaining 1/2 cup cream in a bowl until soft peaks form. Fold into cooled chocolate mixture; cover and chill until cold, at least 2 hours.
- DO AHEAD: Mousse can be made 2 days ahead. Keep chilled.
- For popovers and assembly:
- Preheat oven to 425°F. Lightly butter 10 cups of a standard 12-cup muffin tin or two 6-cup popover pans. Whisk eggs in a medium bowl to blend. Bring cream, milk, salt, and pepper to a simmer in a medium saucepan; whisking constantly, gradually add to eggs. Whisk in flour, then cheese (no lumps should remain).
- Divide batter among prepared muffin cups, fill remaining cups halfway with water, and bake 15 minutes. Reduce heat to 350°F and bake until popovers are puffed, golden brown, and crusty, 20-25 minutes longer. Turn out onto a wire rack and let cool.
- Just before serving, line a baking sheet with parchment paper and lightly coat with nonstick spray. Fill a large bowl with ice water. Bring sugar and 3 tablespoons water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, brushing down sides with a damp brush and swirling pan occasionally, until mixture turns deep amber. Set the bottom of saucepan in ice water to stop the cooking and firm caramel slightly (this will make it easier to work with when dipping popovers).
- Working quickly and with 1 popover at a time, dip bottoms into caramel and set, caramel side down, on prepared baking sheet; let cool. (If caramel becomes too hard while dipping, reheat over medium-low heat to a workable consistency.)
- Once caramel has set, mix mousse with a rubber spatula to loosen. Transfer to a pastry bag fitted with a 1/4" pastry tip. Working 1 at a time, poke holes in tops of popovers with pastry tip and fill popovers with mousse.
CHEF JOHN'S POPOVERS
They're crusty on the outside and tender on the inside. Popovers are a fun and flavorful dinner roll to add to the holiday table.
Provided by Chef John
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Grease a 6-tin muffin pan with butter and cooking spray.
- Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
- Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 13.5 g, Cholesterol 54.9 mg, Fat 4.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 198.8 mg, Sugar 1.6 g
EASY AND DELICIOUS CRUSTY POPOVERS
I grew up with these buttery popovers served with homemade turkey noodle soup. Very easy to make and tasty. DO NOT open the oven until done!
Provided by Rebecca Cartwright
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Put 12-cup muffin tin in oven to preheat as well.
- Beat eggs and milk together in a bowl with an electric hand mixer. Add flour and salt; continue beating into smooth batter.
- Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups.
- Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 9 g, Cholesterol 71.3 mg, Fat 5 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 246.1 mg, Sugar 1.1 g
POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 5
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
POPOVERS
A popular restaurant was noted for the giant popovers they served with their meals. I decided to do the same for special birthdays and other occasions. These popovers soon became family favorites, and they've been one of my specialties for 40 years. -Emma Magielda, Amsterdam, New York
Provided by Taste of Home
Time 45m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a bowl, beat all ingredients just until smooth. Pour into four greased muffin cups. Fill the remaining muffin cups two thirds full with water. , Bake at 450° for 15 minutes. Reduce heat to 350° (do not open door). Bake 20 minutes longer or until deep golden brown (do not underbake).
Nutrition Facts : Calories 188 calories, Fat 5g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 357mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
CHOCOLATE POPOVERS
These popovers would make a wonderful Valentine's Day breakfast treat. From Chocolate for Breakfast and Tea by Laura Zahn.
Provided by Miss Annie
Categories Quick Breads
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375ºF.
- Heavily grease 12 non-stick muffin cups or 6 non-stick popover pans.
- In a medium bowl, whisk or beat together eggs, milk, and butter.
- Add flour, shaved chocolate, and salt and beat until smooth.
- Divide batter between the 12 cups, filling each about 3/4 full.
- Bake for 45 to 50 minutes or until puffed and crispy on top.
- Remove from oven and serve as soon as possible.
- If you like, garnish with chocolate curls and strawberries.
Nutrition Facts : Calories 155.6, Fat 6.1, SaturatedFat 3, Cholesterol 116.5, Sodium 165.9, Carbohydrate 18, Fiber 0.6, Sugar 0.2, Protein 6.7
CHOCOLATE ORANGE POPOVERS
Ah, the age old quandry - how to keep my better half from becoming bored with plain popovers? Then inspiration lit up my kitchen. Combine two of his favorite flavors, orange and chocolate. Maybe someone else somewhere also came up with this but so did I, all by myself (with a gentle hint from my friend Bergy).
Provided by Dynean
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- spray popover or muffin pan with nonstick spray, or line muffin tin with papers.
- combine all ingredients. batter will be a little lumpy. divide evenly between 6 popovers/muffins.
- put into a cold oven. bake at 450 for 25 minutes.
Nutrition Facts : Calories 136.6, Fat 3.8, SaturatedFat 1.8, Cholesterol 76.2, Sodium 238.3, Carbohydrate 19.9, Fiber 1.8, Sugar 0.3, Protein 6.3
POPOVERS
Categories Bread Milk/Cream Egg Side Bake Low Cal Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 popovers
Number Of Ingredients 5
Steps:
- Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. In a preheated 450°F. oven heat a six-cup popover pan or six 2/3-cup custard cups for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them half full with the batter. Bake the popovers in the middle of the 450°F. oven for 20 minutes, reduce the heat to 375°F., and bake the popovers for 20 minutes more, or until they are golden brown and crisp.
More about "chocolate popovers food"
HOW TO EAT POPOVERS: 12 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 12K
CHOCOLATE POPOVERS - CSMONITOR.COM
From csmonitor.com
Estimated Reading Time 4 mins
DARK CHOCOLATE POPOVERS
From kumquatblog.com
HOW TO MAKE POPOVERS (PERFECT FOR BREAKFAST!) - BROWN …
From browneyedbaker.com
COCOA POPOVERS WITH CHOCOLATE MOUSSE AND …
From seriouseats.com
HOW TO MAKE A POPOVERS RECIPE IN 3 WAYS | BIGGER …
From biggerbolderbaking.com
CHOCOLATE POPOVERS RECIPE ON FOOD52
From food52.com
Reviews 5Category BreakfastServings 12
DARK CHOCOLATE CHUNK POPOVERS WITH SPIKED WHIPPED CREAM.
From howsweeteats.com
POPOVERS - LIGHT, DELICIOUS, EASY HOLLOW DINNER ROLLS - MIDLIFE …
From midlifesnowbird.com
CHOCOLATE POPOVERS RECIPE BY HOLIDAYCOOKING | IFOOD.TV
From ifood.tv
SWEET TWIST ON A CLASSIC: DARK CHOCOLATE & COCONUT POPOVERS
From thekitchn.com
COCONUT AND DARK CHOCOLATE POPOVERS - DOUGHMESSTIC
From doughmesstic.com
CHOCOLATE POPOVERS RECIPE - WEBETUTORIAL
From webetutorial.com
CHOCOLATE POPOVERS WITH RASPBERRY SYRUP - MAEBELLS
From maebells.com
POPOVERS RECIPE | RECIPE | POPOVER RECIPE, RECIPES, FOOD
From pinterest.ca
POPOVERS, PUDDINGS AND CHOCOLATE! MIXED BERRY AND CHOCOLATE …
From lavenderandlovage.com
CHOCOLATE POPOVERS WITH NUTELLA TOPPING - CSMONITOR.COM
From csmonitor.com
DARK CHOCOLATE POPOVERS RECIPE - FOOD NEWS
From foodnewsnews.com
CARAMEL-DIPPED POPOVERS WITH CHOCOLATE MOUSSE - BON APPéTIT
From bonappetit.com
CHOCOLATE POPOVERS RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST SAVORY POPOVERS RECIPES | YUMMLY
From yummly.com
CHOCOLATE POPOVERS | PUNCHFORK
From punchfork.com
BAKING| DOUBLE CHOCOLATE DESSERT POPOVERS … ON THE FAST TRACK …
From passionateaboutbaking.com
HOT CHOCOLATE POPOVERS - JOY THE BAKER
From joythebaker.com
POPOVERS RECIPE - SERIOUS EATS
From seriouseats.com
SWEET COCOA POPOVERS - GOOD HOUSEKEEPING
From goodhousekeeping.com
ORANGE & DARK CHOCOLATE POPOVERS - A BEAUTIFUL MESS
From abeautifulmess.com
CHOCOLATE CHIP COOKIE POPOVERS - DOUGHMESSTIC
From doughmesstic.com
DARK CHOCOLATE POPOVERS RECIPE | RECIPE | POPOVER RECIPE, …
From pinterest.com
PERFECT POPOVERS | CANADIAN LIVING
From canadianliving.com
POPOVERS | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE POPOVER RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY GARLIC PARMESAN POPOVERS - DAMN DELICIOUS
From damndelicious.net
CHOCOLATE POPOVERS - KIRBIE'S CRAVINGS
From kirbiecravings.com
CHOCOLATE POPOVERS | RECIPE | FOOD, POPOVERS, POPOVER RECIPE
From pinterest.ca
CHOCOLATE POPOVERS - CHAMPSDIET.COM
From champsdiet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love