Sweet Twist on a Classic: Dark Chocolate & Coconut Popovers

Whoa. Whoa. Just when I thought my love for those eggy, airy little bread puffs — popovers — couldn't grow any deeper, along comes a dark chocolate chocolate version.

This recipe is from Susan, who blogs at Doughmesstic. We know Susan from way back when; she was a winner in our long-ago pie contest of 2008! (See her winning entry here.)

This popover idea is equally brilliant and deserving of awards. Popovers are so simple and old-fashioned — just an eggy batter that's cooked quick and hot in the oven, resulting in a dramatically puffed and airy interior, and a crisp, golden, chewy exterior. (They're pretty perfect with soup, I have to say.)

But Susan takes this savory bread beyond its origins, by adding coconut flour to the popovers and tucking a few squares of dark chocolate inside as they bake. Could this be the Americana answer to the French chocolate croissant? I think it just may.

Get the recipe: Coconut and Dark Chocolate Popovers at Doughmesstic

See another recipe from Susan: Candy Apple Pie

(Image: Susan of Doughmesstic)

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Main, Baking, Snack, Sweets

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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