Dreamy Chocolate Praline Flan Recipe: Sweet Magic in Minutes

Silky chocolate praline flan upgrades ordinary desserts into extraordinary culinary experiences.

Rich caramel notes dance alongside decadent chocolate undertones, creating a mesmerizing symphony of flavors.

Sweet memories of indulgent gatherings emerge with each creamy spoonful.

Smooth textures and complex flavor profiles make this dessert a true masterpiece of home cooking.

Professional pastry techniques merge with comforting homemade sensibilities in this elegant treat.

Delicate yet intensely satisfying, the flan represents a perfect balance between sophistication and pure gustatory pleasure.

Each ingredient plays a crucial role in crafting a dessert that whispers luxury and comfort.

Chocolate Praline Flan with Layers of Decadence

• Indulge in Decadent Layers: This chocolate praline flan offers a luxurious combination of rich chocolate crust, creamy praline custard, and crunchy caramelized hazelnuts that create an irresistible multi-textural dessert experience.
• Master a Professional Technique: The carefully crafted method of gradually incorporating warm milk into egg yolks prevents curdling, showcasing a sophisticated cooking technique that elevates home baking to professional pastry chef levels.
• Perfectly Balanced Flavor Profile: The dessert harmoniously blends deep chocolate notes, nutty praline undertones, and sweet caramelized hazelnuts, delivering a complex and sophisticated taste that tantalizes every taste bud.
• Impressive Make-Ahead Dessert: With a total preparation time of around 2-3 hours and the ability to chill for at least an hour before serving, this flan is an ideal make-ahead dessert for special occasions or elegant dinner parties.

Chocolate Praline Flan Ingredient Lineup

• Flour: Key base for the crisp, rich chocolate crust.
• Cocoa Powder: Provides deep chocolate flavor and dark color.
• Egg Yolk: Helps bind the ingredients and adds richness.
• Salt: Enhances overall flavor and balances sweetness.
• Cold Butter: Creates flaky texture and adds buttery taste.
• Philadelphia Cream Cheese: Ensures tender, smooth crust texture.

• Egg Yolks: Provides creamy, rich texture to the custard.
• Sugar: Sweetens and helps stabilize the custard.
• Cornstarch: Thickens the custard and prevents curdling.
• Milk: Creates the smooth, silky custard base.

• Hazelnuts: Adds crunch and nutty flavor to the dessert.
• Water: Helps create caramel for roasting hazelnuts.
• Chocolate Ganache: Provides glossy, rich chocolate finish.

Directions for the Silkiest Chocolate Praline Flan

Step 1: Prepare Chocolate Crust

• Flour
• Cocoa
• Egg yolk
• Salt
• Cold cubed butter
• Cold Philadelphia cream cheese

Mix ingredients until a smooth dough forms. Wrap in plastic and refrigerate for 30 minutes.

Step 2: Create Praline Custard

• Egg yolks
• Sugar
• Cornstarch

Gently warm milk without boiling. Slowly pour warm milk into egg mixture, stirring constantly to prevent curdling. Return mixture to pot and cook, stirring until thickened.

Step 3: Blind Bake Chocolate Crust

Preheat oven to 180°C. Cover crust with baking weights and bake for 30 minutes. Remove weights and bake additional 5 minutes. Allow crust to cool completely.

Step 4: Bake Flan Filling

Spread praline custard evenly over cooled crust. Bake at 180°C for 45-60 minutes. Watch carefully to prevent over-browning. Let cool slightly.

Step 5: Prepare Caramelized Hazelnuts

In a pan, combine water and sugar over medium heat. Allow to caramelize. Add roasted hazelnuts, stirring to coat. Transfer to a tray to cool and harden.

Step 6: Finish and Chill

Pour ganache over baked flan. Sprinkle caramelized hazelnuts on top. Refrigerate for at least 1 hour before serving.

Serving Tip: Best enjoyed chilled, this decadent dessert combines rich chocolate, creamy custard, and crunchy caramelized nuts for a luxurious treat.

Expert Tips for Chocolate Praline Flan Fans

• Create Silky Smooth Custard: Whisk egg yolks gently and temper them gradually to prevent curdling, ensuring a luxurious, creamy texture.
• Prevent Crust Sogginess: Pre-bake the chocolate crust with baking weights and remove them for the last few minutes to achieve a crisp, sturdy base.
• Master Caramelization Technique: Watch the sugar and water mixture closely when making caramelized hazelnuts, removing from heat just as it turns golden to avoid burning.
• Achieve Perfect Flan Consistency: Bake the custard at a steady temperature and check doneness by gently shaking the pan – a slight wobble indicates it's perfectly set.
• Enhance Flavor Depth: Let the flan cool completely before adding ganache and caramelized hazelnuts to allow flavors to meld and intensify.

How to Handle Chocolate Praline Flan Leftovers

• Refrigerate: Store the chocolate praline flan in an airtight container within the refrigerator for up to 3-4 days. Cover the dessert tightly with plastic wrap or transfer to a sealed container to prevent moisture loss and absorbing other food odors.
• Reheat: Warm individual slices gently in the microwave for 15-20 seconds at 50% power to maintain the custard's smooth texture. Alternatively, let the flan sit at room temperature for 10-15 minutes before serving to soften the ganache and restore its creamy consistency.
• Freeze: For longer storage, wrap the flan carefully in multiple layers of plastic wrap and aluminum foil. Freeze for up to 2 weeks. Thaw overnight in the refrigerator and consume within 24 hours for the best flavor and texture.

Pairing Ideas for Chocolate Praline Flan Moments

• Pair with Nutty Liqueur: Serve this decadent chocolate praline flan alongside a glass of hazelnut liqueur like Frangelico. The rich, smooth nutty notes will complement the caramelized hazelnuts and enhance the praline custard's depth.
• Match with Bold Red Wine: Select a robust red wine like a Merlot or Cabernet Sauvignon. These wines feature deep fruit and chocolate undertones that beautifully echo the chocolate crust and creamy custard flavors.
• Elevate with Coffee Companion: Enjoy a shot of espresso or a creamy cappuccino alongside the flan. The coffee's bitter notes will cut through the dessert's sweetness while highlighting its complex chocolate and praline profile.
• Contrast with Sparkling Moscato: A chilled glass of sweet, bubbly Moscato d'Asti provides a light, refreshing counterpoint to the rich, dense flan. Its subtle effervescence cleanses the palate between decadent bites.

Variations to Elevate Chocolate Praline Flan

• Nutty Chocolate Fusion: Swap hazelnuts with pecans or almonds for a different nutty crunch, maintaining the rich chocolate base and creamy praline essence.
• Espresso Praline Dream: Infuse coffee extract into the custard and dust cocoa powder on top for a sophisticated mocha-inspired dessert that elevates the classic flan.
• Salted Caramel Chocolate Indulgence: Drizzle sea salt caramel sauce over the ganache and sprinkle flaky salt on caramelized nuts to create a luxurious sweet-salty contrast that intensifies the flavor profile.
• Tropical Chocolate Escape: Replace regular milk with coconut milk in the custard and garnish with toasted coconut flakes, transforming the traditional recipe into a Caribbean-inspired treat with exotic undertones.

Chocolate Praline Flan Recipe

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4.9 from 18 reviews

• Total Time: 2 hours 25 minutes
• Yield: 8 1x

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Description

Silky chocolate praline flan brings French and Mexican culinary traditions together in one luxurious dessert. Rich caramel and smooth chocolate custard create a delectable harmony that melts on your palate with pure indulgence.

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Ingredients

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Chocolate Praline Flan

Main Ingredients:

• 200 g praline paste
• 1 L milk
• 170 g heavy cream (at least 30% fat)
• 3 large eggs
• 240 g Philadelphia or mascarpone, cold and cubed
• 225 g butter, cold and cubed
• 260 g flour

Sweet and Flavor Enhancers:

• 150 g brown sugar
• 100 g icing sugar
• 100 g brown sugar
• 100 g milk chocolate ganache (50 g milk chocolate / 50 g cream)
• 40 g cocoa powder
• 100 g cornstarch
• 1 egg yolk
• A pinch of salt

Garnish:

• 200 g roasted hazelnuts
• 20 g water

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Instructions

1. Prepare a smooth, rich chocolate crust by blending all-purpose flour, cocoa powder, egg yolk, salt, cold unsalted butter (cubed), and cold cream cheese in a mixing bowl until a uniform dough forms.
2. Wrap the dough in plastic film and refrigerate for half an hour to firm up the texture and enhance flavor development.
3. Create the praline custard by whisking egg yolks with granulated sugar and cornstarch in a separate bowl until pale and smooth.
4. Gently warm whole milk (2% or whole milk) in a saucepan over low heat, avoiding boiling, then slowly stream the warm milk into the egg mixture while continuously whisking to prevent curdling.
5. Return the custard to the saucepan and cook over medium heat, stirring constantly until the mixture thickens to a creamy consistency, approximately 3 to 5 minutes.
6. Preheat the oven to 350°F (180°C) and line the chocolate crust with parchment paper, filling with ceramic baking weights or dried beans.
7. Pre-bake the crust for 30 minutes with weights, then remove the weights and continue baking for an additional 5 minutes until the edges turn golden brown.
8. Allow the crust to cool completely before spreading the prepared praline custard evenly across the surface.
9. Bake the filled flan for 45 to 60 minutes at 350°F (180°C), monitoring to prevent excessive browning.
10. For the caramelized hazelnuts, combine water and granulated sugar in a heavy-bottomed pan, cooking over medium heat until the mixture turns amber-colored.
11. Fold roasted hazelnuts into the caramel, ensuring each nut is thoroughly coated, then spread on a silicone mat or parchment paper to cool and harden.
12. Prepare a rich chocolate ganache and carefully pour over the cooled flan.
13. Garnish the dessert with the caramelized hazelnuts, then refrigerate for a minimum of one hour to set and develop flavors.
14. Slice and serve chilled, enjoying the complex layers of chocolate, praline, and caramelized nuts.

Notes

• Precision matters when mixing the chocolate crust to prevent tough texture, ensuring cold ingredients are well-incorporated without overworking the dough.
• Gradually tempering hot milk into egg yolks prevents scrambling, creating a smooth and silky praline custard base.
• Pre-baking the chocolate crust with weights ensures a crisp, even base that won’t become soggy under the custard.
• Monitor baking time closely to prevent over-browning, which can make the flan dry and bitter instead of creamy and delicate.
• Caramelizing hazelnuts requires careful attention to sugar transformation, creating a crunchy and glossy topping that adds textural contrast.
• Chilling the finished flan allows flavors to meld and sets the ganache, enhancing the overall taste and presentation of the dessert.

• Prep Time: 50 minutes
• Cook Time: 1 hour 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 782 kcal
• Sugar: 45 g
• Sodium: 210 mg
• Fat: 62 g
• Saturated Fat: 35 g
• Unsaturated Fat: 22 g
• Trans Fat: 1.5 g
• Carbohydrates: 47 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 180 mg