Cocoa Caramel Bliss Popovers
A series of events led to these morsels of yumminess…
Cocoa Caramel Bliss Popovers.
Number one – you know I am well into my year of Popovers, and I must keep creating new ones, week after week. I do have 52 to do, after all.
Number two – thanks to the suicide of my oven, and the fact that the new range hasn’t arrived yet… How on earth do I make popovers? Last week, I went to my parents house and made the S’mores Popovers, but this week, I needed to find another solution. A popover pan will NOT fit in a countertop oven, in case you were wondering. However, mini-cocottes from Le Creuset WILL. 3 of them will fit in mine. Good. Good good.
Number three – I have a lot of Nestle Coffee-Mate Bliss Creamers. A lot. I’ve been developing recipes for Nestle using Bliss, and let me tell you, that stuff is some kind of tasty. The Vanilla? It tastes like melted ice cream. The Sweet Cream? Whipped Cream, sweet and sultry. And the Caramel? Oh my word. Caramel, caramel, caramel. Not having any regular cream in the fridge led me to use the Bliss. Such a good thing to happen.
These three things led to yumminess.
I was SO pleased with the results of these large popovers/mini-Dutch babies. They puffed nice and tall, they were still hearty, and they were packed full of flavor. I paired mine with caramel syrup, but you could certainly use a maple syrup, or even chocolate syrup. Don’t forget to add whipped cream…you can never have too much of that stuff!
Cocoa Caramel Bliss Popovers
Rating: 5
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 3 cocottes or 6 large/12 mini popovers
Ingredients
3 eggs
2/3 cup Almond Milk
1/3 cup Nestle Coffee-Mate Caramel Bliss Creamer
1/4 cup sugar
1 teaspoon cocoa
pinch salt
2 teaspoons vanilla
1 cup All Purpose Flour
3 Tablespoons Butter
Instructions
Preheat oven to 375F. Divide the butter into the cups of your 3 cocottes. (If you don’t own them, you can use a muffin tin or popover pan, but you will need to use all 12 cups. Just divide the butter up evenly) Place the cocottes or pan in the oven for 3-5 minutes while you are making the batter.
In medium bowl, beat the eggs with the almond milk, creamer, vanilla, and sugar, then whisk in the flour, salt and cocoa. Pour the batter into the butter filled cups or cocottes. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20 minutes. Drizzle with your favorite syrup, and whipped cream. Serve and enjoy!
The Giveaway
What, you don’t own Le Creuset mini-cocottes?
The horror.
Lucky for one of you, I am giving a set away, and YOU get to choose the color. I’m going to offer you LOTS of ways to win, as it’s March the first and I am feeling generous. Do as many or as few options as you like, in any order. Just be sure to leave a SEPARATE comment for each thing you do. Good luck!
Share this post on Facebook, for one chance to win. Just be sure to come back here and comment, letting me know you did.
For another chance, Tweet the link to this post. Again, return, and let me know you did – I’m not psychic!
For a third and fourth chance, please Fan Le Creuset on Facebook and/or Follow them on Twitter. Each one counts, so that’s two additional chances, just be sure to comment for each one you do.
I highly recommend Following doughmesstic on Twitter and becoming a Fan on Facebook as well, as I have this tendency to throw bonus entries out via those two…so it can’t hurt! Be sure to let me know you do, a separate comment for each.
Contest is open to addresses in the US only, and closes at 11:59pm on March 7, 2012. Prize is supplied and shipped by Le Creuset. I was NOT paid for this post, and all opinions are my own.
Good luck everyone!
