Choclate Popover – a success story and a failure one

A Success story- Chocolate Popovers

Chocolate Popover

Chocolate Popovers are so easy to make and they came out of molds so easily without leaving any crumbs.  They were poping out of their molds like soufflé when  they are in the oven and then adjust themselves in the mold when I  switch off theoven.

Chocolate Popover

But I think they were not so moist and nobody wants a second serving. So I use the remaining for making  truffle. So if you want crumbs for trifle or for truffle or for Sundae they are best because of the fat content but if you are planning to serve them alone, think again. When I first saw the recipe I thought why they were called popover and how they are different from the regular chocolate muffin but believe me slightly change in one or two ingredient make a altogether different delicacy.I followed the recipe of Deepa Rajpal.

Chocolate Popover
Popover – A popover is a light, hollow roll made from and egg batter similar to that of Yorkshire pudding, typically baked in muffin tins.
Popover may be served either as a sweet, topped with fruit and whipped cream for breakfast or with afternoon tea, or with meats at lunch and dinner.


Now tsk tsk a sad story

I decided to make one another recipe of  Deepa Rajpal.  She is an inspiration for all the upcoming food bloggers. But I don’t know what went wrong with the  Chocolate Mousse recipe. Her recent recipe of Chocolate mousse using the two ingredient – melted chocolate and water. 

Chocolate was splashed  all over in my kitchen  an on my clothes too in order to get the consistency she mentioned.  So much effort went on to make this  and then the cleaning.  All my efforts went kaput as my mousse turned out grainy and inspite of heating it again as suggested,  it did not come out good.  I will try to make it again because in any way it is a good idea to combine just two ingredient to get the tasty delicious mousse. 

Chocolate Mousse

 Till then try  this recipe

• 1 tbsp butter, melted, plus 1 tsp for greasing tins
• 2 eggs, room temperature
• 1/2 cup low fat cream
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 tbsp granulated sugar
• 1/3 cup all purpose flour {slightly heaped}
• 2 tbsp cocoa powder
• 1/4 cup dark chocolate chips
1. Preheat the oven to 200ºC. Liberally grease 5-6 popover tins, or a 6 muffin tray with softened butter.
2. Place 1 tbsp melted butter, eggs, cream, salt and sugar in a bowl, and blend for a few seconds
3. Add the flour and cocoa and blend again for about 10 seconds, just until smooth. Stir in the chocolate chips.
4. Divide the batter among the greased molds, filling each 1/2 to 2/3rds full.
5. Bake for 25-30 minutes, or until the popovers are puffy and have small cracks.
6. Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they’re stubborn, you may need a small knife or spatula to help pry them out.
7. Serve warm with a drizzle of chocolate sauce and fresh fruit… or just as is!

Chocolate Popover


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