Chocolate Chocolate-Chip Popovers

Bread, Breakfast, Desserts, Vegetarian | January 4, 2017 | By

Hey there! Congrats on making it three days in on your New Year’s diet. And now it’s time to reward yourself with some chocolate. And chocolate chips. And popovers.

This recipe came from the day that I decided everything in my life needed to have chocolate in it. That was the best day. But popovers and I go way back. Back to the first time I watched Little Women (the old version with Elizabeth Taylor and Margaret O’Brien). The family had popovers for breakfast on Christmas day which was apparently a big deal to Amy and I just had to find out what they were. Since then, popovers and I have been bffs.

They are usually my go-to roll if I am making a fancy-pants dinner because they’re kinda unique and seem hard to make (they aren’t). A few years ago I was living with this super awesome gal from my graduate program. She and her family were from Ethiopia and she shared all her wonderful foods with me (mmmm injera and lamb tibs…) annnnd I shared popovers with her. It wasn’t really a fair trade (if you’ve never had Ethiopian food go and get some. Right now. I’ll wait.).

The nice thing about these awesome little lovelies is you can make them savory or sweet (I guess you can do that with all breads?). Plus, I never finish a whole batch myself and they always taste good the next day. I don’t even heat my leftover popovers up, but you could if you wanted to I guess. Just throw them into a ziplock baggie and let them sit out on the counter. I will say, my leftover popovers have never made it longer than 1 day so I’m not sure if they would survive through the week not being in the fridge.

And since my former roomie doesn’t like chocolate (I know, weird) I included the recipe for plain popovers in the notes below the chocolate chocolate-chip popovers. And I have to say, as much as I love chocolate and really loved these chocolate chocolate-chip popovers, if I had to pick which kind of popover to eat for the rest of my life, I would go plain. With butter and strawberry jam. That is how you wake-up happy.

If you have never made popovers before, don’t be intimidated it is really easy. Here are the main things to remember: 1.) Your batter is going to be very runny so don’t freak when it doesn’t look like traditional bread dough. 2.) You can use muffin tins instead of a popover tin (I did that for many, many years and they alway’s turned out fine). Your popovers won’t have the straight sides like the ones in these photos (they were cooked in my mini-popover tin) but they will still taste the same. 3.) Don’t open the oven door till it’s time to take them out. I know it’s tempting to check on them but they need constant, high-heat and every time you open the oven door you let out 100 degrees of heat. 4.) Remove them from the pan and immediately stab them with a sharp knife to let out the steam. I stab my popovers on the side so there isn’t a big gash in the top, but it doesn’t really matter where you stab them as long as you give them some way to let the steam out. 5.) Fill your cups at least 3/4 full. The name “popover” comes from the bread popping over the tin so you want it to be full so it can rise a lot. Other than that it is just whisking some ingredients together and throwing it into the oven!

Chocolate Chocolate-Chip Popovers
Yields 12
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Cook Time
40 min
Cook Time
40 min
  1. 1/2 T. butter to coat the pan
  2. 1/12 c. milk
  3. 1 1/2 T. butter, melted and slightly cooled
  4. 1 T. sugar
  5. 3 T. cocoa powder
  6. 3 eggs, beaten
  7. 1/2 t. salt
  8. 1 1/2 c. flour
  9. 1/2 c. chocolate chips
  1. Preheat oven to 400 degrees. Use 1/2 T. of butter to coat the muffin/popover tin. Set aside.
  2. In a large bowl combine milk with next 6 ingredients. Whisk until combined and smooth. Using 1/3 c. scoop, fill the buttered tin. Sprinkle chocolate chips among the filled tins. Bake for 40 minutes.
  3. Remove tin from oven and immediately remove popovers and place on a sheet of wax paper. Stab each popover with a sharp knife to help steam release. Serve warm and enjoy!
Here is the recipe for plain popovers
  1. 1/2 T. of butter for coating the tins
  2. 1 1/2 c. milk
  3. 1 1/2 T. butter, melted and slightly cooled
  4. 3 eggs, beaten
  5. 1/2 t. salt
  6. 1 1/2 c. flour
  7. Follow directions above (minus sprinkling with chocolate chips of course).
Rose Garden Lane
If you’re really ready to ditch the diet- top your popover with whipped cream. You’re welcome!

  1. Beth
    January 5, 2017

    Wow! I didn’t even know what a popover was! But you have a cool pan for them and they look awesome!

  2. Kathryn
    January 5, 2017

    Thanks! They are so easy to make and you can definitely make them in a muffin tin (that’s how I made them for years).

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