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French Chocolate Flan Recipe

French Chocolate Flan Recipe
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★★★★★

4.9 from 19 reviews

This French Chocolate Flan is a rich, silky custard dessert set on a crisp cocoa tart base, combining intense dark chocolate flavor with a smooth, creamy texture. Perfect for chocolate lovers, it features a homemade chocolate tart crust paired with a luscious chocolate custard, baked to perfection and chilled overnight for the ideal set. Finished with a glossy jam glaze, this elegant dessert is sure to impress at any dinner table.

Ingredients

Scale

For the Chocolate Custard:

  • 3 egg yolks
  • 2 whole eggs
  • 1 cup (200g) white sugar
  • ⅓ cup (42g) cornstarch
  • ½ teaspoon salt
  • 2 ½ cups (600ml) whole milk
  • 1 ¾ cups (400ml) heavy cream
  • 7 oz (200g) dark chocolate, chopped
  • 1 tablespoon jam (for brushing on top)

For the Chocolate Tart Base:

  • 1 cup (120g) all-purpose flour
  • ⅓ cup (35g) icing sugar
  • ¼ cup (25g) cocoa powder
  • ¼ teaspoon salt
  • 1 stick (114g) butter, melted
  • ½ teaspoon vanilla extract

Instructions

  1. Make the Chocolate Tart Base: In a bowl, combine the flour, icing sugar, cocoa powder, and salt. Melt the butter in the microwave and add it with the vanilla extract to the dry ingredients. Mix until a smooth, thick paste forms, then knead the mixture into a dough for 3-4 turns, being careful not to overwork it.
  2. Shape and Bake Tart Base: Flatten the dough into a large circle, slightly bigger than the pastry ring, using your hands or a rolling pin. Bake in a preheated oven at 350°F (180°C) for 10 minutes or until dry on top. Immediately press the pastry ring into the baked dough and do not remove the ring.
  3. Prepare Chocolate Custard Mixture: Whisk together egg yolks, whole eggs, and sugar until slightly lightened, about 30 seconds. Add cornstarch and salt, whisk until smooth.
  4. Temper Eggs with Warm Milk and Cream: Heat milk and cream until steaming. Gradually whisk small amounts of the hot milk mixture into the egg mixture to prevent cooking the eggs. Once combined, return the mixture to the saucepan and cook over medium-low heat, whisking constantly until it thickens and coats the back of a spoon.
  5. Incorporate Chocolate: Remove custard from heat and strain if necessary to remove lumps. Add chopped dark chocolate and whisk until fully melted and smooth.
  6. Assemble and Bake Flan: Trim excess pastry around the ring and lightly grease inside the ring with butter. Pour the chocolate custard into the ring, smooth the top, and bake for 50-60 minutes until set around the edges but still slightly jiggly in the center.
  7. Cool and Chill: Let the flan cool to room temperature, then cover and refrigerate overnight to fully set.
  8. Finish with Jam Glaze: Carefully remove the flan from the ring. Melt jam in the microwave for 20 seconds and brush a thin, glossy layer over the flan surface for a beautiful finish.

Notes

  • If using a loose-bottomed cake pan instead of a pastry ring, bake the tart base directly in the pan and adjust timing as necessary.
  • Be careful not to overwork the tart dough to maintain a tender texture.
  • Whisk custard constantly to avoid lumps and curdling during cooking.
  • Use a sharp knife or carefully warm the ring edges if the flan does not release easily.
  • Dark chocolate with at least 70% cocoa is recommended for best flavor.
  • Allow the flan to chill fully overnight for optimal texture and flavor.

Nutrition

Keywords: French chocolate flan, chocolate custard dessert, chocolate tart base, dark chocolate flan, baked chocolate flan

Find it online: https://servedbynora.com/french-chocolate-flan-recipe/