Sturdiwheat’s Popover Mix Prepare easy directions on package. Bake and cool. Chocolate Mousse Filling 12oz semi-sweet baking chocolate 1 pint of heavy whipping cream Beat cream on medium speed until stiff peaks form. Melt chocolate in double boiler ( or in microwave) and fold into whipped cream until just mixed, do not over mix. Chill mousse for 1 hour in the refrigerator. Poke a small hole in each popover (sometimes they already have a perfect hole leading into their open cavity). Fill each popover with mousse using a pastry bag or a zip lock bag with the bottom corner cut off works also. Another option is to slice off top of popover, fill cavity with mousse and replace top revealing a little of the mousse. Arrange on serving platter or your guests own dessert plate. What a beautiful and delicious dessert!! Your guests will think you were in the kitchen all day!