French Chocolate Flan Recipe
Introduction
The French Chocolate Flan is a luxurious twist on the classic custard dessert, perfect for chocolate lovers. Featuring a rich chocolate custard filling nestled in a crispy cocoa and hazelnut pastry crust, this flan offers a delightful balance of textures and deep cocoa flavor.
Ingredients
- Cocoa Pastry Dough:
- 160 g all-purpose flour, sifted
- 20 g roasted hazelnut meal
- 110 g butter, cubed
- 30 g sugar
- Pinch of salt
- 20 g cocoa powder, sifted
- 35 g milk
- 1 egg yolk
- Chocolate Custard Filling:
- 500 g milk
- 150 g heavy whipping cream
- 120 g egg yolks (about 6 medium egg yolks)
- 130 g sugar
- 20 g all-purpose flour, sifted
- 20 g cornflour, sifted
- 160 g dark chocolate (70%), chopped
- Cocoa powder for decoration
Instructions
- Step 1: Prepare the cocoa pastry dough by combining the flour, hazelnut meal, butter, sugar, salt, and cocoa in a stand mixer bowl. Add the milk and egg yolk, then mix until the dough forms a ball.
- Step 2: Remove the dough from the mixer and knead briefly on a floured surface until smooth.
- Step 3: Lightly flour both sides of the dough ball, place it between two sheets of parchment paper, and gently flatten into a disk. Chill in the refrigerator for 2 hours.
- Step 4: Roll out the chilled dough to about 3 mm thickness. Line a 20 cm diameter, 4-5 cm high ring mold with the dough, making sure to cover the sides fully and trim excess dough. Freeze the lined mold for about 30 minutes.
- Step 5: Preheat the oven to 170°C (338°F).
- Step 6: For the chocolate custard, heat the milk and cream in a saucepan until simmering.
- Step 7: Meanwhile, whisk the egg yolks and sugar in a large bowl until creamy. Add the sifted flour and cornflour, mixing well.
- Step 8: Gradually pour one-third of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent cooking.
- Step 9: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it boils and thickens.
- Step 10: Remove from heat and stir in the chopped dark chocolate until smooth and fully incorporated.
- Step 11: Take the dough-lined mold from the freezer and place it on a baking sheet lined with parchment paper. Pour the chocolate custard filling into the crust, gently leveling the surface.
- Step 12: Bake for 45-50 minutes, until the custard is set and firm to the touch.
- Step 13: Remove from the oven and allow to cool to room temperature. Refrigerate overnight to fully set.
- Step 14: Before serving, take the flan out of the refrigerator about 15 minutes ahead, dust with cocoa powder, and slice generously.
Tips & Variations
- Use high-quality dark chocolate (70% cocoa or higher) for the best rich flavor.
- To enhance the nutty aroma, consider lightly toasting the hazelnut meal before adding to the dough.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- If you prefer a sweeter flan, adjust the sugar in the custard filling to taste.
Storage
Store the French Chocolate Flan covered in the refrigerator for up to 3 days. Reheat slightly to room temperature before serving to allow the custard to soften for the best texture and flavor experience.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the flan without a ring mold?
Yes, you can use a tart pan or a springform pan of similar size. Just ensure the sides are high enough to hold the custard filling without spilling.
Why is the flan better after resting overnight?
Allowing the flan to chill overnight helps the custard fully set and the flavors to meld, resulting in a firmer texture and deeper chocolate taste when served.
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French Chocolate Flan Recipe
- Total Time: 3 hours 50 minutes (including chilling and refrigeration time overnight)
- Yield: 8 servings 1x
Description
This French Chocolate Flan is a luscious, moist chocolate custard tart made with a rich cocoa pastry dough and a creamy dark chocolate filling. Perfect for chocolate lovers, this elegant dessert features a crisp cocoa-infused crust filled with a smooth, velvety chocolate custard, baked to perfection and served chilled for maximum flavor.
Ingredients
Scale
Cocoa Pastry Dough
- 160 g all-purpose flour, sifted
- 20 g roasted hazelnut meal
- 110 g butter, cubed
- 30 g sugar
- Pinch of salt
- 20 g cocoa powder, sifted
- 35 g milk
- 1 egg yolk
Chocolate Custard Filling
- 500 g milk
- 150 g heavy whipping cream
- 120 g egg yolks (approximately 6 medium egg yolks)
- 130 g sugar
- 20 g all-purpose flour, sifted
- 20 g cornflour, sifted
- 160 g dark chocolate (70%), chopped
Decoration
- Cocoa powder for dusting
Instructions
- Prepare the Cocoa Pastry Dough: In the bowl of a stand mixer, combine sifted flour, roasted hazelnut meal, cubed butter, sugar, salt, and sifted cocoa powder. Add milk and egg yolk, mixing until the ingredients come together to form a ball of dough.
- Knead the Dough: Remove the dough from the mixer bowl and knead briefly on a floured work surface until well combined and smooth.
- Chill the Dough: Lightly flour both the top and bottom of the dough ball, place it between two sheets of parchment paper, and gently flatten it into a disk without fully rolling it out. Transfer the wrapped dough to the refrigerator and chill for 2 hours.
- Roll and Line the Mold: After chilling, roll out the dough to a 3 mm thickness. Line a 20 cm diameter, 4-5 cm high ring mold with the dough, ensuring the sides are fully covered and straight to prevent collapsing during baking. Trim any overhanging edges carefully. Freeze the dough-lined mold for about 30 minutes.
- Preheat Oven: Set your oven to 170°C (338°F) for baking.
- Heat Milk and Cream: In a medium saucepan, gently heat the milk and heavy cream together until they reach a simmer.
- Whisk Egg Mixture: In a large bowl, whisk the egg yolks and sugar until creamy and pale in color. Add the sifted flour and cornflour and mix until combined.
- Temper the Eggs: Gradually pour about one-third of the hot milk and cream mixture into the egg mixture while continuously whisking to prevent cooking the eggs.
- Cook the Custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it boils and thickens, ensuring the egg mixture doesn’t scorch on the bottom.
- Add Chocolate: Remove the saucepan from the heat and stir in the chopped dark chocolate until fully melted and smooth, creating a rich chocolate custard.
- Pour Filling and Bake: Remove the dough-lined mold from the freezer and place it on a parchment-lined baking sheet. Pour the chocolate custard filling into the mold, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until the filling is firm to the touch.
- Cool and Refrigerate: Remove the flan from the oven and allow it to cool to room temperature. Then refrigerate it overnight to set fully.
- Serve: Before serving, remove the flan from the refrigerator about 15 minutes in advance to soften slightly. Dust the surface with cocoa powder and slice generously. Enjoy your French Chocolate Flan!
Notes
- Ensure to temper the eggs properly to avoid scrambling by slowly adding hot milk to the egg mixture.
- Freezing the dough-lined mold before baking helps maintain the shape and prevents shrinking.
- Chilling the flan overnight improves texture and flavor.
- Remove from the refrigerator 15 minutes before serving for best taste and a smoother texture.
- You can substitute dark chocolate with semi-sweet chocolate if preferred, but maintain a high cocoa content for richness.
- Prep Time: 30 minutes (plus 2 hours chilling and 30 minutes freezing)
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: French Chocolate Flan, chocolate custard tart, chocolate dessert, French dessert, cocoa pastry dough, chocolate custard filling
