Crazy Chocolate Flecked Popovers
Prep time: 
Cook time: 
Total time: 
Yield: 6 Popovers
  • 1¾ cups whole milk, lukewarm
  • 2 cups bread flour
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 3 large eggs, room temperature
  • 2 tablespoons melted unsalted butter
  • ⅔ cup grated chocolate (semisweet, bittersweet, or milk chocolate - your choice!) Ideally, you want thinnish shards of chocolate, like THIS
  • 3 extra tablespoons bread flour
  1. Grate or chop the chocolate and place itall in a bowl. Put the bowl of chocolate in the fridge or freezer.
  2. In a large bowl, sift together the flour, salt, and baking powder.
  3. In another bowl or large measuring cup, beat together the eggs, milk, and melted butter until light in color.
  4. Add the flour mixture to the egg mixture and beat together until uniform, about 10 to 15 seconds. Do not over beat. Let the batter rest at room temperature for 1 hour.
  5. After the 1 hour rest, preheat the oven to 450 degrees and move the oven rack to a lower (but not necessarily the lowest) slot to keep the tops from over browning.
  6. Place the empty popover pan or muffin tin in the oven for 5 minutes.
  7. While the popover pan or muffin tin heats up, remove the grated chocolate from the fridge or freezer and sprinkle with the three tablespoons flour. Shake to fully coat the chocolate shards with the flour, then dump all of it in a fine-meshed strainer over a bowl and shake off the excess flour.
  8. Gently fold the flour coated chocolate shards into the popover batter.
  9. Remove the popover pan or muffin tin from the oven and grease each well with cooking spray. or brush each well with melted butter. Immediately fill the popover or muffin tin cups almost to the top with batter. If one of the cups of the popover or muffin pan is empty, fill it half full of water (this will help protect the pan from too much heat).
  10. As soon as all the batter has been poured into the popover pan cups or muffin tin cups, place it in the oven.
  11. Bake without opening the door for 15 minutes. Do not peek! No opening the oven door to check as they might collapse.
  12. After 15 minutes, reduce the oven temperature to 375 degrees F. and bake for another 20 to 25 minutes or until deep golden brown on the outside and airy on the inside. Remember. no opening the oven door to check!
  13. Remove popovers from the oven, and unmold onto a rack. Popovers should pull away from the pan easily; if not, use a butter knife or a dull knife to nudge them from the pan. You don't want to cut or tear them.
  14. Pierce the sides of each popover with the tip of a sharp knife or skewer to let steam escape (this will keep the exterior crisp, the interior moist, and prevent the popovers from collapsing).
  15. Serve immediately with your favorite spread(s) or creams (like creme fraiche), and fresh fruit. WE like to spread them with Whipped Vanilla Bean Cream Cheese.
Recipe by parsley sage sweet at