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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.
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2
Whisk the egg yolks, sugar and cornstarch in a large bowl; slowly whisk in the chocolate mixture, then pour into a separate saucepan.
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3
Cook over medium-low heat, whisking, until bubbles appear around the edges and the mixture thickens, 3 to 4 minutes.
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4
Transfer to a bowl and press plastic wrap directly onto the surface.
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5
Cool to room temperature, about 45 minutes.
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6
Beat the heavy cream with a mixer on medium speed until soft peaks form.
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7
Fold half of the whipped cream into the cooled chocolate mixture using a rubber spatula.
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8
Cover and refrigerate until set, about 2 hours; cover and refrigerate the remaining whipped cream until ready to serve.
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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.
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10
Whisk the milk and eggs in another bowl, then whisk into the dry ingredients until smooth.
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11
Whisk in the melted butter.
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12
Let rest 10 minutes.
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13
Brush a 6-cup popover pan with melted butter; dust with flour and tap out the excess.
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14
Divide the batter among the cups.
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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).
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16
Transfer the pan to a rack; let cool slightly.
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17
Meanwhile, mix the sugar and the remaining 1/2 teaspoon cinnamon in a bowl.
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18
Remove the popovers from the pan; brush with melted butter and toss in the cinnamon sugar.
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19
Slice the top of the popovers three-quarters of the way through to open, leaving a hinge.
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20
Spoon in the filling and reserved whipped cream.
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21
Dust with cocoa powder and cinnamon.
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22
Photograph by Sam Kaplan
