What the heck is a popover....
And why was it not in my kitchen?
Turns out, popovers are like "donut pancakes." They remind me of a Portuguese dessert known as a Cavaca, but with chocolate and a more cake-like texture. They are light, hollow rolls made from an egg batter. Get creative with the flavor!
The popover part comes from their appearance- they balloon slightly up and over the baking tin, leaving a hollow center. I was tickled by this funny looking creation.
The taste of this recipe is brilliant because it is not super sweet- it's perfect for my palette. You can have it with a cup of coffee for breakfast or save it for after dinner as a little treat. I felt zero guilt chowing down on these because they have so little sugar and butter. The marshmallow and chocolate chips add warmth and flavor.
Best part is, they're stupid easy to make. You mix the dry ingredients. You mix the wet. Combine! Done! Sprinkle a few chocolate chips on top while they're warm to glue on a marshmallow and toast lightly in the broiler for not even a minute. It's amazing how simple things can be so wonderful.
PLUS! I FINALLY had an excuse to use these super adorable marshmallows the boyfriend picked up. They're gluten free and fat free. He saw them at Whole Foods and knew I would flip over the packaging. We didn't need fancy marshmallows but they're just so darn cute! Trust, I'm still in shock a man that would stand in line and pay for these exists.
What are you waiting for? It's Monday! You deserve a lil sweet sophistication. Go go go!Hot Chocolate Popovers
by Joy the Baker
2 tablespoons unsalted butter, melted plus more for greasing the pan
3 large eggs, at room temperature
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon salt
3 tablespoons granulated sugar
1 teaspoon instant espresso powder (optional)
2 tablespoons plus 2 teaspoons unsweetened cocoa powder
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup semi-sweet chocolate chips
12 large marshmallows
Place a rack in the center of the oven and preheat oven to 400 degrees F.
Grease 12 individual cupcake tins with butter. Set aside.
In a medium bowl, whisk together butter, eggs, milk, and vanilla extract.
In a large bowl, whisk together sugar, instant espresso powder, salt, cocoa powder, and flour.
Pour the wet ingredients into the dry ingredients and whisk until just incorporated and no lumps remain. Fill cups one-half to two-thirds full. Place pan in the oven and set timer for 30 minutes.
Don’t open the oven.
After 30 minutes, remove the popovers from the oven and immediately set oven to broiler.
Carefully add a sprinkling of chocolate chips into the center of the popover, and top with a marshmallow. If you have to press the chocolate in and deflate the popover a bit, use the back of a spoon.
Place pan under the broiler and barely close the door. Keep and eye on the toasting marshmallows. They’ll only need about a minute under the broiler. Feel free to rotate the pan as necessary.
Remove toasted popovers from the oven. Let cool for about 5 minutes. Use a butter knife to gently remove the popovers. Serve warm.
Popovers are best the day they’re made, but they also freeze just fine. Place in the freezer and reheat wrapped in foil, in a 350 degree oven. I think they're delicious even at room temperature!
