Chocolate Chip Popovers Recipe Recipe For Meatloaf

CHOCOLATE POPOVERS

Steps:

• Preheat the oven to 375°F. Cut the unmelted butter into 18 small chunks. Place a small chunk of butter at the bottom of each popover mold. Place the pans in the oven while the oven preheats until the butter is completed melted and then remove pans (about 2 minutes).
• In a large bowl, whisk together the eggs, milk. Add in the melted butter. Add the flour, sugar cocoa powder and salt and mix until well combined but still slightly lumpy. Divide the batter among the pans, filling each mold to the top of the rim.
• Bake for 30 minutes without opening the oven.

DARK CHOCOLATE POPOVERS

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.

TRADITIONAL POPOVERS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
• Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
• Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
• Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

CHOCOLATE POPOVERS

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.