Chocolate Chip Popovers Recipe at MyDish

Chocolate Chip Popovers

4 stars based on 3 reviews Rate this Recipe

Method

  • Preheat the oven to 200 degrees C.
  • Put the milk, eggs, caster sugar and vanilla extract (if using) in a bowl or large jug and beat well with an electric whisk, or else by hand. Sift in the flour and beat well again, then leave to rest for 5 minutes.
  • Put a little butter in 10 'cups' of a standard muffin tin.*
  • Put the tin in the oven for 5 minutes to melt the butter and heat the tin, just as you do with Yorkshire Puddings.
  • Take the tin out and quickly pour in the batter to fill each one by about 2/3. I made 10 with this amount. Add chocolate to each one, then quickly put back in the oven and bake for 25 minutes until they are well risen (mine almost doubled in height), and golden. When it puffs up and bends slightly at the top, it is said to have 'popped over', hence the name.
  • Remove from the tin (mine came out easily, but use a palette knife if needed) and serve immediately, while warm.
  • Serve on their own or drizzled with chocolate sauce. In America, whipped cream is popular too, but I am not sure if I could manage this and chocolate sauce in the morning! I think creme fraiche could be manageable though, perhaps instead of the sauce. You could serve with nuts, as I did, and / or mini marshmallows, or fresh berries.

  • Optional chocolate sauce (go on!):
  • Ten minutes before the end of the cooking time, break the chocolate into pieces and put them in a saucepan with the sugar and water over a medium heat. Stir until the chocolate has melted and the sugar has dissolved and it is starting to bubble. Turn down the heat to low and simmer for about 5-8 minutes, stirring often, until a little thicker and syrupy. Drizzle over the popovers. (Can be made in advance and rewarmed in a saucepan).

    • Tips

    • * Alternatively, you can use ramekins for slightly larger ones. In the USA, they have special 'popover pans', which look a bit like taller thinner muffin tins, in a rack, but a muffin tin or ramekins are good substitutes.

      Some recipes suggest a slightly lower temperature (e.g. 180 / 190C), or turning it down (to 180 C) after 5 or 10 minutes. I decided to use a higher temperature all the way through, as I thought this would achieve a better rise, from my experience with Yorkshire pudding, and it worked a treat.

      I loved these as an indulgent Sunday brunch, but I can imagine them making a good dessert or teatime treat too - with the sauce and cream or even ice cream!

      I think I will try them without the chocolate next time, dipped in melted butter and cinnamon sugar, like doughnuts. Or maybe with the lovely gooey chocolate too?!

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    Ingredients

    • 220 ml Milk (any kind)
    • 2 Eggs
    • 40 g Caster sugar (normal or golden)
    • 1 ½ tsp Vanilla extract (optional)
    • 90 g Plain flour
    • 75 g Dark chocolate (chips / drops / chopped bar)
    • Approx. 30 g Unsalted butter
    •  
    • CHOCOLATE SAUCE (OPTIONAL)
    • 100 g Dark chocolate
    • 50 g Caster sugar (normal or golden)
    • 125 ml Water

    By Views 258  Added Sun Oct 21 2012


    Something different for a weekend breakfast / brunch. Like a Yorkshire pudding (as you can see!), but a sweet version. Well risen, light and fluffy, with a gooey chocolate centre.

     

    An American classic that I have kept coming across over the past year. I will definitely make them again, and may try variations. For some great inspiration, see http://doughmesstic.com/the-popover-project/ (this recipe is adapted from there). Read More