Pictured above are 12 toasted marshmallows. Warm, gooey, sweet, toasty good.
The rest of the bag of marshmallows… I ate those standing in front of the oven waiting for these little puffs to bake.
… Then I went to the store and bought another bag.
… Because I have a problem. … And marshmallows are so soft so soft so delicious.
Have you ever made popovers? So simple.
Popovers are like puffy pancake doughnuts. Aren’t those good words? Yes.
Also… toasted marshmallows. Buy two bags. Don’t feel bad.
Set these little suckers aside. They’ll get toasted soon.
Let me tell you how these popovers work.
Popover batter is loose and milky. In this recipe, the batter is divided into muffin cups, and baked in a super hot oven…. the baking part is when you are welcome to just stand at the oven and eat the rest of the marshmallows.
Once baked and puffed, the popovers are removed from the oven, and get chocolate chips and marshmallows shoved into the center. If they deflate a bit… that’s totally fine. Once they’re stuffed, the popovers are placed under a broiler to toast the marshmallows. This only takes a minute.
Popovers are crazy yumtown served slightly warm with milky coffee.
The batter is not too sweet. Sweetness comes from chocolate chips and the toasted marshmallow.
Like. Love. Yum.
Hot Chocolate Popovers
makes: 12 popovers
recipe adapted from David Lebovitz
2 tablespoons unsalted butter, melted plus more for greasing the pan
3 large eggs, at room temperature
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon salt
3 tablespoons granulated sugar
1 teaspoon instant espresso powder (optional)
2 tablespoons plus 2 teaspoons unsweetened cocoa powder
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup semi-sweet chocolate chips
12 large marshmallows.
Place a rack in the center of the oven and preheat oven to 400 degrees F.
I used a standard muffin tin for these popovers. No fancy popover pan required. Use a paper towel to grease the individual muffin cups. Grease well with butter. Set aside.
In a medium bowl, whisk together butter, eggs, milk, and vanilla extract. Whisk well. Get an arm workout.
In a large bowl, whisk together sugar, instant espresso powder, salt, cocoa powder, and flour.
Pour the wet ingredients into the dry ingredients and whisk until just incorporated and no lumps remain. I poured my batter in a 2-cup liquid measuring cup and poured the batter into the prepared muffin pan. Fill cups one-half to two-thirds full. Place pan in the oven and set timer for 30 minutes.
No peeking. That’s important. Don’t open the oven.
After 30 minutes, remove the popovers from the oven and immediately set oven to broiler.
Carefully add a sprinkling (maybe about 5-7) chocolate chips into the center of the popover, and top with a marshmallow. If you have to press the chocolate in and deflate the popover a bit, use the back of a spoon. Go for it.
Place pan under the broiler and barely close the door. Keep and eye on the toasting marshmallows. They’ll only need about a minute under the broiler. Feel free to rotate the pan as necessary.
Remove toasted popovers from the oven. Let cool for about 5 minutes. Use a butter knife to gently remove the popovers. Serve warm.
Popovers are best the day they’re made, but they also freeze just fine. Place in the freezer and reheat wrapped in foil, in a 350 degree oven.