Crazy Chocolate Flecked Popovers

This is what I made for this month’s Daring Bakers Challenge – Popovers, but not just any popovers, popovers with flecks of chocolate in them! Chocolate Flecked Popovers!

Mile High, Crazy Chocolate Flecked Popovers

The Daring Bakers’ February 2012 host was Lis (my wifeypoo). Lis stepped in last-minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites, encouraging us to build upon them and create new flavor profiles.

That’s right up my culinary alley.  I can never follow a recipe, and I never shut up about it because I don’t want to insult the original recipe when I do crazy. sometimes unintentionally gross, things to it.

So, below was my original plan for this month’s Daring Baker Challenge.  Peanut butter cheesecake filled chocolate toffee chunk banana loaf now known as failure.

Peanut Butter Cheeesecake Chocolate Chunk Stuffed Banana Bread (fail)My plan was to add chocolate toffee chunks, then pipe peanut butter cheesecake batter from this recipe, into a really great banana loaf batter.  It worked as far as flavor went, but it sunk in the middle because I think I used too much peanut butter cheesecake batter, and frankly, it was kind of ugly.  BUT, I will have a refined, hopefully prettier, recipe for it eventually.

That said, doesn’t the peanut butter cheesecake filling make the banana bread look like its some kind of soulless ghoul staring you down? A look that says “You effed me up, b**ch.”. UGH.

Mile High, CRAZY Chocolate Flecked Popovers

That said, I have a tendency to experiment at the last-minute..always confident that it’ll work out in some way, shape or form.  More than half the time there’s some kind of problem that I can either fix in time, or I end up making something else, quickly.  I’ve always been a last minute person, and I’d like to say I thrive under pressure, but I’d be lying.  When it doesn’t work out the way I hoped it would, I get upset, sometimes with a side of potty mouth.

Mile-High, Crazy Chocolate Flecked PopoversSO, when you have only a few hours to pull something off, something quick is your saving grace.  What better than popovers? Honestly, who doesn’t love popovers? Not only are they easy to put together, but the dramatic appearance usually elicits oohs and aahs when you pull them from the oven.  Just look at how tall and whimsical these popovers are!

Mile High, CRAZY Chocolate Flecked Popovers There’s a supposed secret to getting them this tall and crazy poofy, well, two secrets really, maybe three..okay, four.  One, baking powder – just a little bit.  Two – bread flour instead of AP flour.  Three – room temperature eggs and milk. Four – letting the batter rest an hour before filling and baking.

I usually use a simple formula of 1 cup AP flour, 1 cup milk, 3 eggs , 2 tablespoons of butter, and a pinch of salt. It’s fail proof; beautiful popovers..every.single.time.  In fact, I’m going to stick to this simple formula 99% of the time when it comes to plain popovers because I’ve used it my whole baking life, and it’s never failed me (I’m devoutly loyal to my baked goods.).

However, after trying this new recipe,, and seeing how some of my popovers did the crazy dance once they rose above the rims (maybe it was the chocolate that made them happy crazy? Nahh, definitely the baking powder,), has certainly made me want to use it again.  It’s amazing how much higher and crazier they would have risen had I not added the chocolate.  There are photos of the popovers at the linked recipe, so you can see how high and crazy they are! Popovers with kooky hats!

SO, for basic popovers, it will always be my long time tried and true recipe above. Crazy flavored popovers? This one, because baking powder helps maintain the rise with fillings added.

Speaking of crazy tops, check out the popover below! Now I definitely think the baking powder induces the crazy.

Mile High, CRAZY Chocolate Flecked Popovers

NO IDEA.  Use your imagination.

Mile High, CRAZY Chocolate Flecked PopoversOn another note, setting the crazy aside, the key to keeping your popovers tall is giving them some interior drying time.  You poke a tiny hole in the side of each popover  when it’s right out of the oven (the bottom of the popover or the side of it, but not the top) to let the steam escape.  If you don’t do this, they will eventually slump and the interior will be soggy. Once you pierce them, you can actually give them about 5 more minutes in a low oven on a baking sheet to dry quickly, but it’s not necessary, as long as you puncture it right out of the oven.  They will now hold shape; no schlumping and no soggy interiors..just crispy on the outside and fluffy on the inside with lots of wonderful, airy pockets.

Mile High, CRAZY Chocolate Flecked PopoversSO. what makes these popovers so special is the chocolate flecked factor. I froze some grated chocolate, tossed it in flour (shaking off the excess in a strainer), and added it to the batter just before I filled the wells of the pan.  I love the slight speckled effect and the streaks of chocolate on the inside. But most importantly, they’re pulling apart a ‘light as air’ pain au chocolate with less chocolate (and a lot less butter!)  Those little bits and pockets of chocolate dispersed throughout the fluffy interior and crispy, golden exterior, will make you really happy.

Mile High, CRAZY Chocolate Flecked Popovers I served these with leftover vanilla bean cream cheese spread and fruit.  You can serve them with whatever you want, or just eat as is.  I wanted to eat them all.  I didn’t.  Shock.

Chocolate Flecked Popovers

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.

For some great quick bread recipes that Lis compiled for the challenge, click HERE.

These Crazy Chocolate Flecked Popovers are like eating a chocolate filled croissant, but lighter and airier! The melty bits of chocolate pockets are amazing!
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60 Responses to Crazy Chocolate Flecked Popovers

  1. Caroline says:

    I’d never heard of a popover before – but the basic recipe is pretty much the same as what we call Yorkshire puddings here in the UK. Does anyone else know if they are the same thing? They’re a savoury dish though, that you usually have with roast beef – I really want to know what they’d taste like with chocolate added!

    • Maggie says:

      Yorkshire pudding usually have the meat drippings as their liquid – that’s the biggest difference between them and popovers. Popovers are made in all kinds of flavors in addition to the traditional plain “eggy” version.

      Lisa – these truly look fantastic. You know, we all leave comments on blogs “lovely, I think I’ll try it” or whatever – I WILL make these, scrounging the fridge now – do I have enough eggs to just go for it right now? Lovely.

      You don’t yet have a Pinterest button – otherwise I’d pin it right up to the recipes I’ll make (can do without your having a button, but to do so for some folks would be stepping on copyright toes – so I’ve cut back to just pinning folks with a button. WP added Pinterest to the choices you can add to “share” at the bottom of your posts. Email me if you need info.

      • Lisa says:

        Maggie – Thank you for all that information! I added the Pin button. I need to join Pinterest myself! I’m just afraid I’ll never get anything done!! LOL

  2. The popovers look perfect, I made cherry popovers as well, I like how you put in chocolate into the batter. To me popovers are basically “Yorkshire puddings”. I love how they have a dry crisp crust and the interior is soft and tender. Sorry to hear about the banana bread (any experimenting is always eventually worth it I feel) not working out. I love that interior shot the crumb is stunning. Cheers from Audax in Sydney Australia.

  3. your popovers look amazing, especially the interior shots! wish i had a couple of those for breakfast this morning! but that banana loaf thing?!? sounds friggin insane! i’d eat if, even it it wasn’t super pretty!

  4. Dan says:

    I am not quite sure I have ever had popovers but they sure look great. Your photos are fantastic and I love the popover with the panhandle. As for your story how devious of you to leave us all hanging at the pier wondering…. Funny stuff what went on in your mind and convincing yourself that he had someone else… how teenagerish and quite entertaining. Well done – when’s the made for TV movie?

  5. Perfect popovers! They look amazing.

    Once again, I enjyoed reading your story and I’m looking forwar to reading part 7.



  6. I’ve never made a popover before but now that you’ve added chocolate to one, I’ll just have to give it a try!

  7. Wow I love all the crazy forms, so originall! I know what u mean,.. half my try outs end up totaly differently then planned. some experiments at times are useless. Tried to make chikoo jam that day, well that fruit was sticking like chickle not like jam. But its fun to try out new things, right? its nice to play around with ideas, to create something new.

    thx for sharing! =)

  8. Deb says:

    These are some beautiful popovers! Mine always slump and taste eggy wet. So glad you gave all those tips – looks like I need to dry them out!

  9. Renata says:

    I think your popovers are the most beautiful I have ever seen! Thanks for sharing the tips! Of course I’m bookmarking! Can’t wait for the next chapter!

  10. sara says:

    These popovers look amazing! I really love popovers but I’ve only had the ‘savory’ version – which is delicious too, but I’d totally love to try out the sweet version! Yum!

  11. Charlie says:

    They are basically the same thing, except Yorkshire pudding is nice and spongy and popovers are dryer.

    I myself (having British Grandparents) prefer Yorkshire puddings!

  12. Evelyne says:

    Loads of great advice for making popovers. I think I only made some once. Love the idea of chocolate flecks. You are on a chocolate rampage right now ha ha. Impatient for part 7.

  13. Valerie says:

    Your popovers look adorable! Love the texture inside! I’ve been wanting to make popovers for a while, but couldn’t muster it this month.
    You really know how to end your posts on a cliffhanger! I can’t wait for the next part!

  14. EveryCraving says:

    Those popovers look absolutely divine! I loved all the tips you gave. I’ve never had a popover or even knew what they were for that matter. I definitely need to experiment with them soon. Or just makes these delicious looking creations!

  15. Crumbs of Love says:

    I am going to have to make popovers this week after seeing everybody’s fantastic versions- including yours!

  16. Sue says:

    I’ve never made, or even eaten, a popover:( Yours look classically beautiful, well, except for one:) That peanut butter cheesecake filling sounds amazing, no matter what it looks like.
    I REALLY want to see how your story turns out! 🙂

  17. Mary says:

    I love popovers and am now really regretting not making them for this challenge. I love the crazy shapes you got. I’ll be watching for part 7 of the teenage love saga.

  18. Jessica says:

    Look at these beauties! I think I can honestly say that I’ve never actually had a popover. Need to change that someday. Chocolate is always a welcome addition!

  19. I have never made popovers and I’m going to try your recipe. They look amazing. How much chocolate did you use?I love how Daring you are. Your bread sounds delicious.

  20. chef_d says:

    The popovers are amazing! I think this is the first time I’ve seen ones that didn’t deflate once out of the oven, will definitely try your recipe.
    I’m enjoying the bad boy first love series so much, I wait for them :))
    Excellent job for this month’s DB!

  21. Rebecca says:

    Love the photos! Your popovers rose beautifully and sound delicious.

  22. Georgie says:

    Gorgeous and scrumptious!

  23. Lora says:

    These are gorgeous. The height is amazing. Hanging on for part 7….

  24. Jenni says:

    Seriously?! Seven parts?! You are killing me!! 🙂

    Also, holy crap! I never knew you could make pop-overs without a special pan!! I have wasted YEARS not making these!!!

  25. Eric says:

    I really love these popovers – thanks for the tips!

  26. There’s MORE? Come on, Lisa… You can’t do this to us… the next installment better be here soon! 🙂 Love the popovers! One of my favorite things to eat… never tried them with chocolate flecks though. Love the height and texture of these… I must try your recipe! And thanks for the tips 🙂

  27. Chocolate popovers – BRILLIANT! Such a fantastic idea, I’m totally making these. I can’t believe how tall and beautiful they are! (And I love how your story is punctuated with gratuitous shots of chocolatey popover, lol!)

  28. Wonderful shots of those popovers and in the one picture I just want to test that little extension, you wont mind will you, just a little taste. BAM

  29. shaz says:

    Lisaaaa! Argh this is torture 🙂 I love it.

    And I looooove the idea of peanut butter cheesecake batter and chocolate, who cares if it sunk. Seriously! The popovers look amazing too, I think I’ve made popovers only once before and no way were they that tall.

    I finally posted my DB challenge today.

  30. A-mazing! I’d never heard of popovers before seeing them on yours and Jamie’s (Life’s a Feast) blogs. They look awesome though, and like some of your other readers said they do remind me of a lovely crispy Yorkshire pudding, just sweet. I love the photo with the cross section of a popover – sooo good!

  31. I so want these! I never tried popovers! Your pics are perfect!

  32. 5 Star Foodie says:

    The popovers sound wonderful with the chocolate bits dispersed throughout, yum! Good advices from that guy, can’t wait till the part 7!

  33. Liz says:

    Part 7?????!!! You tease 😉 Anyhoo….I LOVE how perfectly puffed your popovers are!!! Stunning. And I had a flop, too, with my first loaf….that’s what happens when I try to innovate 🙂 Fun to bake along with you again this month!

  34. Suz says:

    Those popovers look taller than me. I mean, I’m short, but not shorter than a popover … surely? They’re so fluffy and the chocolate flecks are a stroke of genius. DELICIOUS!

    Aha, your Bad Boy series is now officially longer than a lot of television series in the UK. I don’t know what I’ll do when it’s over. 🙁

  35. Suzanne says:

    You are so good at letting us hang on for the end of the story 🙂 I love these popovers they sound so good, wish I had one right now. Great tips on getting the highest popovers. Your banana bread fail sounded good. I made this apple ginger citrus bread but was too excited to get it out of the pan and it completely fell apart, so plan B is up on my blog. I also tried to be in your chocolate yeast bread challenge and it messed up too but of well maybe next time. Hope you are doing well Lisa xoxox Suz

  36. Maureen says:

    That popover with the handle is mine!! Nobody else call it.

    I love, love, love your story. 🙂

  37. Juliana says:

    WOW, these popovers look great, like how they raised differently and the inside shot with chocolate and holes are just amazing.
    Hope you are having a great week Lisa:)

  38. Lisa thanks for all of your tips with popovers! They look like tricky yet worthwhile little things to make! And I was so excited to see another installment of Bad Boy Love. I can’t wait for episode 7! 😀

  39. Rajani says:

    I came here for the pop overs and ended up reading all your bad boy love stories. You have a great knack for writing. Looking forward to part 7!

    And lovely pop overs too:)

  40. Megan says:

    Enough with the cliffhangers! Ha ha. I am so hooked on this story.

    And why have I never thought to put chocolate flecks in popovers or drizzle them with chocolate or introduce them to chocolate in any way, shape, or form? That needs to change!

  41. Terra says:

    Wow, I need to put popovers on my bucket list….your popovers of course! They seriously look gorgeous:-) Bummer the banana bread did not turn out, I think the idea sounded pretty fantastic! Sending hugs:-)

  42. Jamie says:

    Ha Ha Ha Ha I cannot believe how you are dragging this story on and on and killing me! At the end of each part I find my heart pounding! Nuts! How will this turn out? And the popovers are incredible! Perfect! I haven’t made popovers in literally years! The recipe I used to use in college to perfection was a huge flop the one time I made them in France so I never made them again. I must try this recipe and follow all of your tips because yours are stunning!!! Amazing! Love the chocolate flecks! Gorgeous!

  43. Hi Lisa, Just “popping” in to see your latest creation. These popovers are incredible…what a great job and thanks for the tips! I think they are a fantastic candidate for chocolate, and you proved that! My sister makes wonderful popovers, which she generally serves with prime rib. Her husband is British and she learned to bake these from him. I begged her for her recipe a while back so I could make them and post…obviously, I’ve not got around to them yet. I’m going to come back to catch up on your story…should make a good read in bed.. Thanks!

  44. Chocolate flecked popovers!
    You are a genious Lisa! I can’t wait to try it out.
    And that banana bread!I would eat this with a big smile on my face, pretty or not, it sounds like a heavenly combo

  45. Soni says:

    Popovers look delicious, so does your story!I’m pretty much like you, in trying out things at the last minute with confidence and sometimes it works BUT sometimes I have to be creative at the very last minute!

  46. Beautiful chocolate flecks in your perfect popovers. I need to give this recipe a go because it is flawless. I like how that one turned out in the last photo…super cool:)So the story has another part and we don’t know really what happens yet. Suspenseful and intriguing. Have you considered writing YA love series? You seriously should:)

  47. Maggie says:

    Lisa – it is addicting but a great visual record of things you like.

  48. Perfect popovers! Thanks for the tips – I need them, last time I made popovers they didn’t pop 😉 I do hope that after you’re finished torturing us, that you’ll publish this teen heart throb novelette in its entirety for the future enjoyment of others!

  49. Charlie says:

    Hi! I have a suggestion for your banana bread.

    Instead of piping it in as you did.

    Why not do a layer of the banana bread, a layer of filling, and so forth.

    It would cook better being distributed more and you would still have the wow of the filling.


  50. samology says:

    Hey Lis!! I just realized I missed this post! No wonder I was a little confused with Bad Boy Part 7!! haha… anyway! Wonderful looking popovers! I love it when you see your bread rise so beautifully! It’s like a huge sense of accomplishment! Your first idea seems like a great one too so I can’t wait to see that entry on it! the picture captioned, “NO IDEA. Use your imagination.” made me LOLed!! heehee

  51. Bunkycooks says:

    You are killing me! I am racing to Part 7!!

  52. Those look sky high! After my many attempts at making yorkshire pudding, only to result in hockey pucks, I’ll have to try the popovers.

  53. I love the way your popovers look! Thanks for the secret ingredients, I’ll for sure have to give them a try one day!

  54. This recipe I really like are great cook, I like you.
    Congratulations for having such good taste
    I appreciate you made me a visit.
    I send you a warm hug
    Vicente Sagunto

  55. Kelsey says:

    These were awesome! So much so that I’m making them for Valentine’s Day.I had one popover that grew bunny ears! I wish I had a picture but my son bit them off!! I’m totally serious!

    • Lisa says:

      LOL Kelsey! Bunny ears? And I thought my air traffic controller/crossing guard one was unique! Thanks so much for stopping in to crack me up with that image! 🙂 Glad you enjoyed them!

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