Chocolate Flan Recipe

Rating 5.0
| 1
This dark chocolate flan features a buttery shortcrust pastry and a deep dark chocolate filling. Enjoy this intense dark chocolate flan parisien cold, paired with a cup of freshly brewed hot coffee.
Utensils Dessert
Globe French
Chef Stefano is a passionate and energetic epicurean with more than a decade of professional culinary experience. He loves food and traveling, and has spent much of his career studying and working in kitchens across Europe, including Michelin-starred restaurants. After spending time honing his craft in France, Malta, and London, Chef Stefano now lives and works in Florence, Italy, specializing in Mediterranean cuisine.


For the Shortcrust Pastry
1 3/4 cup(s)
all-purpose flour, see notes
1/2 cup(s)
cold butter, cubed
1/4 cup(s)
caster sugar
1 tsp
1/4 cup(s)
cold water
For the Dark Chocolate Flan Filling
2 1/2 cup(s)
heavy cream, at least 35% fat
2 1/2 cup(s)
whole milk
vanilla beans, split open
2 1/2 cup(s)
dark chocolate chips, 80%-90% cacao, see notes
3/4 cup(s)
caster sugar
1/3 cup(s)
potato starch

Directions 13 steps | 80 Minutes

Step 1

Make the shortcrust pastry. In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, mix together flour, sugar and salt.

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Step 2

Add the cold cubed butter and mix with the stand mixer or with your hands until a crumbled, breadcrumb texture forms.

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Step 3

Pour in the cold water and mix just until combined. Turn out the dough and form it into a disc. Wrap the dough with plastic wrap and refrigerate for 30 minutes. (See notes.)

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Step 4

While the pastry dough is chilling, make the dark chocolate flan filling. In a pot over medium heat, add the heavy cream, whole milk and vanilla bean pods. Heat the mixture until it is 190°F and turn off the heat. Remove the vanilla beans.

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Step 5

In a large bowl, add the chocolate chips and slowly pour the hot cream mixture over the chocolate. Use a whisk to stir the chocolate until all of the chocolate has melted. Set aside to cool.

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Step 6

In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with an electric mixer, add the eggs and sugar. Beat the mixture at high speed until it turns light and fluffy.

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Step 7

Add the potato starch and mix at low speed until fully combined.

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Step 8

Once the temperature of the chocolate ganache has dropped to 100°F, slowly fold into the chocolate mixture on low speed until fully combined.

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Step 9

Preheat the oven to 340°F. Prepare an 8-10 inch round baking tin. Remove the shortcrust pastry dough from the refrigerator. Place the pastry dough between two sheets of parchment paper or two silicone baking mats. (See notes.)

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Step 10

Use a rolling pin to roll out the dough until it is 3 millimeters thin.

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Step 11

Transfer the shortcrust pastry sheet into the baking tin. Pierce the base with a fork.

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Step 12

Pour the dark chocolate filling in and bake for approximately 20-25 minutes. (See notes.)

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Step 13

Let the chocolate flan cool on a wire rack before refrigerating it for at least 2 hours to set. Enjoy!

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  • For a gluten-free version, use gluten-free flour and make sure the chocolate doesn't contain gluten.
  • You may use a little extra flour when making the shortcrust dough. The dough should slightly stick to your hands but should be pleasantly firm, not squishy.
  • The oven should be set to regular baking, with no convection.
  • Remember that the chocolate flan should look wobbly when it comes out of the oven as it will set fully in the refrigerator.

Nutrition Per Serving
View All
32 g
10.4 g
47.6 g


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Ten A.


26 Sep 2022

Easy to re-create Chocolate Flan Recipe. Ideal for snacks and perfect to be paired with hot coffee on a good morning.

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