Chocolate and popover lovers rejoice!
It’s time for chocolate mousse filled popovers.
It’s no secret I loves me some popovers. I’ll eat them plain, right out of the oven.
Sometimes I don’t even slather them with butter.
HA! Just kidding! You know me better than that.
Popovers are easy to make and very inexpensive but they feel like a special occasion food. They’re so fun!
But when I want to make something really decadent, I stuff those babies with chocolate mousse.
Can you stand it? The crunchy, buttery, slightly salty exterior with creamy, airy chocolaty mousse inside.
To. Die. For.
Get the complete easy recipe with tips and variations here – Practically Perfect Popovers Made goof-proof in a Muffin Tin
Get the Reader’s Digest version here:
PRACTICALLY PERFECT POPOVERS
Prep Time: 5 minutes Cook Time: 30 to 40 minutes Yield: 10 popovers
What You’ll Need:
- Vegetable oil or cooking spray
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tablespoon unsalted butter, melted and cooled
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- Move the oven rack to the lowest position. Preheat the oven to 400° F. Use either cooking spray or add ¼ teaspoon vegetable oil to 10 muffin cups (leave the middle two empty).
- Place empty muffin tin in oven to heat while you make the batter. You want the pan screaming hot.
- Place all the ingredients into a blender and process for 30 seconds. No blender? No problem. In a medium bowl, whisk eggs, milk and melted butter together. Add flour and salt; whisk until smooth.
- Pour batter into a measuring cup for easy pouring. Carefully remove the now very hot tin from the oven and divide the batter evenly into the ten oiled cups. Cups should be about half full.
- Bake popovers for 30 – 40 minutes, until they’re puffed, golden browned and crispy. Do not open the oven door during baking as the change in temperature can cause them to deflate and that makes no one happy. Turn popovers out onto cooling rack and pierce the bottoms with small knife to allow steam to escape. This helps keep them puffy longer. Serve immediately.
And now for the Mock Mousse . . .
I use a short-cut recipe for the mousse. Just instant pudding and whipped topping. It’s not technically mousse because authentic mousse involves a double boiler, egg yolks, heavy whipping cream and other bothersome stuff. If you have a favorite mousse you make from scratch, I’m sure it would be even better. For me, there’s a time and a place for that, but not right now. I already made the dang popovers.
This is a good way to enjoy leftover popovers. They lose their crunch after a few hours so the mousse kinda makes up for that. You can reheat them in the oven to restore some crispness but they never taste as good as they so fresh out of the oven.
I had to laugh when I typed “leftover popovers” because between my husband, kids and myself, I’ve never had leftover popovers.
Like “leftover wine”.
What is that???
But I digress.
Short Cut Chocolate Mousse
What You’ll Need:
- 1 (3.9 oz.) package instant chocolate pudding
- 1 ½ cups milk
- 1 (8 oz.) tub whipped topping – thawed
- In a mixing bowl, using an electric hand mixer blend together the pudding mix and milk until thickened and very smooth.
- Fold in half of the thawed whipped topping until incorporated.
- Fold in the remaining whipped topping until mostly incorporated. A few streaks are totally okay. Congratulations! You have mock mousse!
- Place the mousse in the fridge for an hour to firm up. If you’re making fresh popovers ( as opposed to using leftover) do that now.
- Spoon the mousse into a piping bag with a large tip. Or use a zip top baggie and clip one corner. Pipe the chilled mousse into your mouth the popovers and serve immediately.
If this looks good to you; make sure you have a good muffin tin. Rachael Ray Oven Lovin’ Non-Stick 12-Cup Muffin and Cupcake Pan, Orange
Or you might like to invest in a popover pan. Non-Stick Linking Popover Pan