Warm and fluffy Dark Chocolate Popovers with fresh Raspberry Syrup!
This whole growing up thing is weird.
Last weekend I went home for my best childhood friend’s baby shower. We both live in different places, far away from our hometown and we only see each other about twice a year. We chit chat often but for the most part, we are friends from afar. I love her, I miss her and I know she feels the same but we have come to terms with the fact we won’t ever ride bikes to each others houses again or have sleep overs. We are grown up friends in grown up places.
I know that. Logically I understand. But within minutes of seeing her this weekend all those years faded away. She was Katie and I was Annie and we were gossipy girls again. It was as if no time had passed. I have always loved that about our friendship.
When the shower was over we stood around much longer than we should avoiding our goodbyes. She and I stood outside the little country church as the sun was setting and said a tearful goodbye. We hugged a bit longer and a bit tighter than normal with her big baby belly in between us. It is the last time I will see her before she has a family of her own. I drove away, down the winding country back roads to my parents house and passed the roads she and I played on and the fields we learned to drive in and I couldn’t help but smile.
I pray no matter how many miles and how many years pass life always brings us back together.
And now chocolate, because…well why not?
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Yields 12
Save RecipeIngredients
- For the Chocolate Popovers
- 1 1/2 cup gluten free Bisquick
- 1 teaspoon salt
- 3 tablespoons cocoa powder
- 1 tablespoon coconut sugar
- 4 eggs, room temp
- 1 3/4 cups milk
- 3/4 cup finely chopped dark chocolate
- For the Raspberry Syrup
- 1 cup fresh raspberries
- 2 tablespoons coconut sugar
- 1/8 cup water
- 2 teaspoons corn starch
- 2 teaspoons warm water
Instructions
- Preheat oven to 450 degrees Heat a 12 count muffin tin or 12 count popover pan.
- Whisk together flour, salt, cocoa powder and sugar until combined.
- Whisk together eggs and milk in a separate bowl and fold into the flour mixture until completely blended.
- Add half of the chopped dark chocolate
- Remove the baking tins from the oven and quickly spray with cooking spray (or brush with one tablespoon of melted butter)
- Working quickly pour the batter into the baking tins filling 3/4 full. Sprinkle the rest of the chocolate over the top of the batter.
- Bake 20 minutes.
- For the Raspberry Sauce
- Combine the raspberries, water and sugar heat to medium and let it simmer for 15 minutes.
- Strain the mixture and discard the seeds.
- In a small bowl combine the water and corn starch and pour into the raspberry sauce. Return to heat and let the mixture thicken.
- Serve over warm popovers with additional chocolate and fresh raspberries
