When it comes to French desserts, few rival the quiet elegance of a flan. This French Chocolate Flan takes that classic custard and gives it a deep, decadent twist — smooth dark chocolate custard layered over a tender cocoa tart base. It’s rich but balanced, with the kind of texture that melts on your tongue. This dessert feels straight out of a Parisian café but comes together with simple ingredients and home-style ease.
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Why You’ll Love This French Chocolate Flan
This flan is creamy, luxurious, and surprisingly easy to make — a showstopper that delivers pure comfort.
- Silky, rich chocolate flavor balanced with creamy custard
- A buttery cocoa tart shell for texture and contrast
- Perfect for make-ahead entertaining
- Impressively elegant but simple to bake
- Tastes like a cross between chocolate pudding and crème brûlée
- Customizable with toppings like berries or whipped cream
The first time I made this recipe, I was trying to recreate a dessert I tasted in a little bakery tucked off Rue Montorgueil in Paris. It was simple — no frills, no frosting, just deep chocolate and silky custard baked into perfection.
Back home in Texas, I wanted to bring that sophistication to my kitchen. Turns out, it’s all about patience, good chocolate, and a touch of love — just like my mom always said about her pies.
Ingredients You’ll Need
Each component in this flan brings its own texture and charm — a crisp crust with a soft, luxurious filling.
For the Chocolate Custard:
- 3 egg yolks – for richness
- 2 whole eggs – structure for the custard
- 1 cup (200g) white sugar – sweetness and stability
- ⅓ cup (42g) cornstarch – thickening agent
- ½ teaspoon salt – to balance flavors
- 2½ cups (600ml) whole milk – creamy base
- 1¾ cups (400ml) heavy cream – rich texture
- 7 oz (200g) dark chocolate, chopped – the star of the show
- 1 tablespoon jam (for brushing on top) – optional glaze for shine
For the Chocolate Tart Base:
- 1 cup (120g) all-purpose flour – structure
- ⅓ cup (35g) icing sugar – smooth sweetness
- ¼ cup (25g) cocoa powder – deep chocolate flavor
- ¼ teaspoon salt – enhances the cocoa
- 1 stick (114g) butter, melted – binds and enriches
- ½ teaspoon vanilla extract – flavor lift
Optional Add-Ons or Substitutes:
- Use milk chocolate for a softer sweetness
- Add a shot of espresso for mocha depth
- Swap jam glaze with ganache for shine
- Use a gluten-free flour blend for the crust
- Top with fresh berries for balance
Step-by-Step Instructions
French desserts are all about balance — patience, precision, and a little flair.
- Prepare the Tart Base: In a bowl, whisk flour, cocoa powder, icing sugar, and salt. Stir in melted butter and vanilla until dough forms. Press evenly into a 9-inch tart pan. Chill for 15 minutes, then bake at 350°F for 12–15 minutes. Cool completely.
- Make the Custard Base: In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in milk and cream until smooth. Cook over medium heat, stirring constantly, until thickened and gently bubbling.
- Add Chocolate: Remove from heat and stir in chopped dark chocolate until fully melted and glossy.
- Add Eggs: Whisk the egg yolks and whole eggs in a small bowl, then temper with a ladle of warm custard. Slowly whisk tempered eggs back into the saucepan until smooth.
- Bake the Flan: Pour the custard into the cooled tart shell. Bake at 325°F for 30–35 minutes, until just set but still slightly wobbly in the center.
- Cool and Glaze: Let cool completely, then brush the surface with warmed jam for a glossy finish. Chill for 3–4 hours before slicing.
Quick Reminders:
- Don’t overbake — the flan should jiggle slightly when removed from the oven.
- Use high-quality chocolate; it defines the flavor.
- Temper the eggs carefully to avoid curdling.
- Let the flan chill completely before serving — it sets as it cools.
Expert Tips for Success
This dessert’s charm lies in its simplicity — here’s how to get it perfect.
- Use room-temperature eggs for smooth blending.
- Whisk constantly while heating to prevent lumps.
- Strain the custard before baking for extra silkiness.
- If cracks form, don’t worry — the glaze hides everything.
- Refrigerate overnight for the best flavor and texture.
- Serve chilled with whipped cream or berries for contrast.
If you love luxurious chocolate desserts like this, you’ll adore my Vegan Chocolate Mousse for a lighter option, or my Chocolate Pavlova with Raspberries — both are rich, stunning, and perfect for chocolate lovers.
Serving Suggestions
French Chocolate Flan is a statement dessert — simple, elegant, and easy to style.
- Dust with cocoa or powdered sugar for a classic finish
- Top with whipped cream or crème fraîche
- Serve with raspberry or orange sauce for contrast
- Garnish with chocolate curls or gold leaf for flair
- Pair with espresso or a cappuccino for café vibes
- Serve alongside French Butter Cookies for a light, buttery pairing
This dessert’s balance of richness and silkiness makes it perfect for any celebration or quiet evening indulgence.
Storing and Reheating
Flan is best served chilled but keeps beautifully for several days.
How to Store It:
- Keep refrigerated in an airtight container for up to 4 days.
- Avoid freezing — it can alter the custard’s texture.
- Cover loosely with foil or plastic wrap to prevent condensation.
- Store tart and custard separately if prepping ahead.
How to Reheat It:
- Flan is traditionally served cold, but if you prefer it slightly warm, heat individual slices for 10–15 seconds in the microwave.
- Avoid reheating the whole flan — it can separate.
This dessert only gets smoother and deeper in flavor after chilling overnight.
Nutrition (Per Serving – 8 Servings):
Calories: 530 | Total Fat: 34g | Saturated Fat: 20g | Cholesterol: 195mg | Sodium: 240mg | Carbohydrates: 47g | Fiber: 3g | Sugar: 33g | Protein: 9g | Calcium: 120mg | Iron: 3mg
Frequently Asked Questions
Can I make this flan ahead of time?
Yes — this dessert is ideal for make-ahead. Prepare a day in advance and refrigerate until ready to serve.
What type of chocolate works best?
Use high-quality dark chocolate (60–70% cocoa). The better the chocolate, the smoother and richer the flavor.
Can I skip the tart crust?
You can pour the custard into ramekins for a crustless version, similar to a baked pudding.
Final Thoughts
French Chocolate Flan is elegance in its simplest form — silky custard, rich chocolate, and a hint of Parisian charm baked into every slice. It’s proof that dessert doesn’t have to be complicated to feel special.
- Use quality ingredients — they make the flavor shine.
- Don’t rush cooling; patience creates that perfect texture.
- Serve it proudly — this dessert looks like fine dining but feels like home.
If you’re a chocolate lover, pair this with my Irresistibly Creamy Brazilian Flan for a double-dose of custard perfection. From my Texas kitchen to yours — bon appétit!
French Chocolate Flan
Ingredients
Equipment
Method
- Preheat oven to 350°F. Whisk flour, cocoa, icing sugar, and salt. Stir in melted butter and vanilla until dough forms.
- Press dough evenly into a 9-inch tart pan. Chill for 15 minutes, then bake for 12–15 minutes. Cool completely.
- In a saucepan, whisk sugar, cornstarch, and salt. Gradually add milk and cream. Cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in chopped chocolate until melted and smooth.
- In a small bowl, whisk egg yolks and eggs. Temper with warm custard, then return to saucepan and whisk until smooth.
- Pour custard into cooled crust. Bake at 325°F for 30–35 minutes until just set and slightly wobbly in the center.
- Cool completely. Warm jam and brush over surface for shine. Chill 3–4 hours before serving.
Nutrition
Notes
- Jam glaze optional for shine. Use high-quality chocolate for best flavor.
- Tart base can be made gluten-free with flour substitution.
