If you are going to use popovers for desserts, you need this recipe. It is not a very sweet recipe and relies on a dusting of powdered sugar or toppings for the extra sweetness that a dessert requires.
Generally popovers should be well-browned and crusty. With sugar in the batter that caramelizes easily in high heat and a deep chocolate color, it is easy to over-cook these chocolate popovers.
When we made these, we decided to err on the side of under baking but the times listed in the recipe were just about right for our oven. The popovers were well done but not quite as crispy as we would like. Since we were making desserts with the popovers, that was alright.
3 large eggs
1 cup milk
1/4 teaspoon salt
1/3 cup granulated sugar
3/4 cup high protein bread flour
3 tablespoons cocoa
Preheat the oven to 425 degrees.
- In a medium bowl and with a whisk or whisk attachment, beat the eggs, milk, and salt together.
- Change to the paddle attachment. Beat in the flour and cocoa until it is completely smooth. Continue mixing for several minutes to develop the gluten.
- Use a pastry brush to grease the insides of the popover cups with butter. If you are using a muffin pan, grease every other cup. Place about a teaspoon of butter in the bottom of each cup.
- Fill the cups two-thirds full. Bake at high heat for 15 minutes. Reduce the heat to 350 degrees and continue baking for 12 minutes. (Different ovens cool differently and may require different times.)
- Remove the popovers from the oven when they are golden brown. Quickly make a one-inch slit in the side of each popover to release the steam. Lift the popovers from the pan by grasping the tops with an oven mitt. Serve them while still warm.