Chocolate Popovers

March 22, 2014 § 4 Comments



In case you haven’t noticed, spring is here, officially at least. And no, I haven’t noticed!

Not up here on the hill, on the dirt road off a dirt road, with 2 feet of snow still on top of my garden. But I know it’s trying hard to get here, the poor robins are flying about, the chickadees are singing and the chickens are laying again. Soon I’ll be outside, looking for the first snowdrops and itching to get into the dirt.




Even with the sun shining stronger every day it’ll take some time for all this snow to melt. But it helps to look through the seed and flower catalogs that have piled up since January.

For now though, I’m spending most of the days inside and thinking of good things to eat! This morning I was craving a chocolate croissant, but I knew there was nowhere even remotely close that I could get one. That’s the thing about living in the country, no quick trips to the bakery or cafe for a latte.

Since making chocolate croissants was totally out of the question, what would be the next best thing? Chocolate popovers…. and luckily I had some chocolate in the pantry and with eggs, milk and flour and about 60 minutes, I’d be biting into a warm chocolate-y treat.

Even though they didn’t have that flaky croissant thing going on, they definitely did the trick. Custardy and rich, the chocolate turned a little crunchy on top, almost like chocolate chips. Here’s a basic recipe, just add chocolate.



Popover pans work best but a regular muffin pan will work too. I had a 6 cup large muffin pan, so use what you have.


1 1/2 cups four, I used white spelt

1 tsp sea salt

3 eggs, room temperature

1 1/2 cups milk, room temperature

1 TBL sugar

2 oz. semi-sweet chocolate, chopped up

1/2 tsp vanilla extract

Preheat oven to 450 degrees. Put a popover or muffin pan into oven while it preheats.

It’s important that the eggs and milk are room temp as you don’t want the batter to be cold when you put it into the hot muffin pan. You can warm the milk and the eggs too if you’re in a hurry. Just submerge the eggs in warm water for about 10 minutes, and heat the milk in a saucepan.

Mix the flour, sugar and salt in a separate bowl. Whisk the eggs, milk and vanilla until frothy, then add the flour mixture.

Mix these together briefly, don’t over-mix. You want to see some small lumps.

When ready, take the pans out of the oven, then quickly grease them with butter. Make sure to get the sides and also the tops if you are using a muffin pan.

When greased, fill each 3/4 full then sprinkle with the chocolate pieces.

Bake 20 minutes, then turn down oven to 325 and bake another 15 minutes.

Remove from oven, insert a small pin into each one to release the air so they won’t fall immediately. Then remove and cool on a rack briefly.

Eat right away!


Makes about 6 large or 12 small popovers. This basic recipe is from Martha Stewart, I just used spelt flour instead of all purpose.


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§ 4 Responses to Chocolate Popovers

  • Renee says:

    Spring hasn’t really arrived here yet either. In fact it is snowing as we speak! Soon, very soon. But let’s talk about these popovers – OMG – brilliant idea. So going to replicate them. Here’s to warmer temps!

  • Agi says:

    Thanks Renee- we had them the next day warmed, split in half with a big scoop of vanilla ice cream, wow!

  • Karen says:

    This was a winter we are won’t soon forget. It is almost the middle of April and we still have a couple of patches of snow. Your popovers must have been terrific warm from the oven.

  • Agi says:

    We still have a few ‘icebergs’ here and there too, seems like winter wants to hang on. Good reason to turn the oven on to bake!

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