Yield: 6 large popovers
Dark Chocolate Chunk Popovers with Spiked Whipped Cream
Ingredients
  • 4 tablespoons brown butter
  • 2 large eggs
  • 1 cup milk, slightly warm in temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 ounces dark chocolate, chopped and tossed in a bit of flour
spiked whipped cream
  • 1 1/4 cups cold heavy cream
  • 1 tablespoon bourbon
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 400 degrees F. Brush a popover pan (or a muffin pan) with 2 tablespoons of the brown butter.
  2. Add the eggs to a blender and puree until combined. Add in the warmed milk, the vanilla, remaining butter, flour and salt, blending until the batter is combined.
  3. Place the pan in the oven and heat it for 5 minutes. Remove it from the oven and pour the popover batter in the pan, filling the tins 3/4 of the way full. Add half of the chopped chocolate to the tins. Bake for 25 to 30 minutes and do NOT open the oven!
  4. Once the popovers are finished, remove them from the oven and sprinkle with the remaining chocolate. Let cool slightly before serving with whipped cream.
spiked whipped cream
  1. Add the heavy cream and bourbon to the bowl of your electric mixer. Beat on low speed, gradually increasing to high speed, until peaks form and the whipped cream is thick. Beat in the sugar and vanilla extract, then serve.
[slightly adapted fromĀ food network]

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