Churro Popovers with Mexican Hot Chocolate Ganache


  1. Preheat oven to 400°.
  2. For the popovers: In a blender, combine all ingredients except the butter. Once frothy, pour in melted butter and blend again.
  3. Let batter rest for 30 minutes.
  4. Coat a popover pan with cooking spray, fill each tin 3/4 full of batter. Bake for 25 minutes.
  5. Reduce heat to 350°, continue to bake for 10 minutes.
  6. With a skewer, pierce the top of each popover once to release steam. Bake an additional 8-10 minutes.
  7. For the ganache: Combine chocolate, cinnamon and cayenne in a small bowl. Reserve.
  8. In a small saucepan, bring the sugar and heavy cream to a boil. Remove from heat and pour over chocolate. Stir the ganache until combined. Allow to cool slightly, pour into a piping bag and reserve.
  9. In a medium bowl, combine sugar and cinnamon. Reserve.
  10. Remove popovers from oven and let stand for 2 minutes. Remove from pan; pierce bottom of each popover once to release steam.
  11. Coat each popover generously with the reserved cinnamon sugar and fill with desired amount of ganache using piping bag.

Recipe Courtesy of Chef Leigh An, ALDI Test Kitchen