Puddin' Pops

Name: Puddin' Pops
Ingredients: 1 disk Mexican chocolate (about 3 ounces), chopped; 1 1/4 cups whole milk; 3 large egg yolks; 1/4 cup sugar; 3 tablespoons cornstarch; 1 1/4 cups cold heavy cream; 1 1/4 cups all-purpose flour, plus more for dusting; 1/2 teaspoon kosher salt; 3/4 teaspoon ground cinnamon, plus more for dusting; 1 1/4 cups whole milk, at room temperature; 2 large eggs, at room temperature; 2 tablespoons unsalted butter, melted, plus more for brushing; 1/2 cup sugar; Unsweetened cocoa powder, for dusting

14 ingredients

22 steps

Ingredients

1 disk Mexican chocolate (about 3 ounces), chopped
1 1/4 cups whole milk
3 large egg yolks
1/4 cup sugar
3 tablespoons cornstarch
1 1/4 cups cold heavy cream
1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon, plus more for dusting
1 1/4 cups whole milk, at room temperature
2 large eggs, at room temperature
2 tablespoons unsalted butter, melted, plus more for brushing
1/2 cup sugar
Unsweetened cocoa powder, for dusting

Directions

1

Make the filling: Melt the chocolate with the milk in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), whisking until smooth.
2

Whisk the egg yolks, sugar and cornstarch in a large bowl; slowly whisk in the chocolate mixture, then pour into a separate saucepan.
3

Cook over medium-low heat, whisking, until bubbles appear around the edges and the mixture thickens, 3 to 4 minutes.
4

Transfer to a bowl and press plastic wrap directly onto the surface.
5

Cool to room temperature, about 45 minutes.
6

Beat the heavy cream with a mixer on medium speed until soft peaks form.
7

Fold half of the whipped cream into the cooled chocolate mixture using a rubber spatula.
8

Cover and refrigerate until set, about 2 hours; cover and refrigerate the remaining whipped cream until ready to serve.
9

Make the popovers: Position a rack in the lower third of the oven; preheat to 450 degrees F. Whisk the flour, salt and 1/4 teaspoon cinnamon in a large bowl.
10

Whisk the milk and eggs in another bowl, then whisk into the dry ingredients until smooth.
11

Whisk in the melted butter.
12

Let rest 10 minutes.
13

Brush a 6-cup popover pan with melted butter; dust with flour and tap out the excess.
14

Divide the batter among the cups.
15

Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until puffed and golden brown, about 20 more minutes (do not open the oven door).
16

Transfer the pan to a rack; let cool slightly.
17

Meanwhile, mix the sugar and the remaining 1/2 teaspoon cinnamon in a bowl.
18

Remove the popovers from the pan; brush with melted butter and toss in the cinnamon sugar.
19

Slice the top of the popovers three-quarters of the way through to open, leaving a hinge.
20

Spoon in the filling and reserved whipped cream.
21

Dust with cocoa powder and cinnamon.
22

Photograph by Sam Kaplan