Cocoa Popovers with Chocolate Mousse and Raspberries
- 4 tablespoons (1/2 stick or 2 ounces) unsalted butter, melted
- 4 large eggs, at room temperature
- 1 1/2 cups milk, warm
- 1 cup plus 6 tablespoons all-purpose flour (about 6 3/4 ounces)
- 2 tablespoons natural cocoa powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups heavy cream, chilled
- 4 large eggs, separated
- 1/4 cup sugar
- 2 teaspoons almond extract
- 6 ounces bittersweet (60%) chocolate, chopped
- 1/4 teaspoon salt
- 6 tablespoons honey
- 1 pint fresh raspberries
- Maldon salt (optional)
- Produce
- Raspberries, fresh (1 pint)
- Cooking & Baking
- All-purpose flour (1 3/8 cup)
- Almond extract (2 teaspoons)
- Cocoa powder, natural (2 tablespoons)
- Honey (6 tablespoons)
- Maldon salt (1)
- Salt (1 1/4 teaspoon)
- Sugar (5 tablespoon)
- Dairy
- Butter, unsalted (4 tablespoons)
- Heavy cream (2 cups)
- Milk (1 1/2 cups)
- Refrigerated
- Egg, large (8)
- Other
- 6 ounces bittersweet (60%) chocolate, chopped
Preparation
Read recipe preparation on seriouseats.com
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Published April 9, 2012 (10 months ago).
57 people saved this recipe.
