If you’re looking for a rich and creamy flan de chocolate recipe, this decadent twist on classic flan is for you. It’s no secret that I absolutely love flan. I currently have over seven different flan recipes here on this site, from traditional favorites to fun variations. But as someone who also loves dark chocolate, I knew eventually I had to combine two of my favorite desserts into one.

This chocolate flan has everything I love about traditional flan: a silky-smooth custard, a layer of golden caramel, and that signature melt-in-your-mouth texture, but with the deep, rich flavor of dark chocolate in every bite. Whether you call it flan de chocolate, chocolate flan, or chocolate crème caramel, this easy homemade dessert is perfect for chocolate lovers, flan fans, and anyone looking for an impressive Latin-inspired dessert.

Why you'll love this chocolate flan

Perfect balance of sweetness - Chocolate flan offers a rich dessert experience without being overwhelmingly sweet, making it appealing to a wide range of tastes.
Elegant yet easy to make - Despite looking like a gourmet dessert, chocolate flan requires simple ingredients and is beginner-friendly.
Great for special occasions - Whether it's birthdays, holidays, dinner parties, or family gatherings, chocolate flan makes an impressive centerpiece dessert.
Make-ahead convenience - Chocolate flan tastes even better after chilling, making it an ideal dessert to prepare a day in advance.
Loved by kids and adults - Its creamy texture and rich chocolate flavor appeal to all ages, making it a crowd-pleaser.
Naturally gluten-free - Most traditional flan recipes are naturally gluten-free, making them suitable for many dietary preferences (when prepared with gluten-free ingredients).
Beautiful caramel and chocolate combination - The bittersweet caramel topping perfectly complements the creamy chocolate custard for an irresistible flavor combination.

Try these other flan recipes

Equipment needed for this flan recipe

You will need a flanera. What's a flanera you ask? A flanera is a specialized baking mold specifically designed for making flan and similar custard desserts. Here are the key features of a flanera:

It's typically round with smooth interior surface that helps the flan release easily when unmolded. The most distinctive feature is the tight-fitting lid, which is crucial for the proper steaming of the custard during baking.

If you don't have a large flanera, then you need a round, deep 7 inch cake pan that holds at least 2 quarts of liquid. Use aluminum foil to cover the top of the flan while baking.

Key ingredients needed for flan de chocolate

For full list of ingredients and quantities, scroll down to the recipe card.

Sweetened Condensed Milk: Provides the rich sweetness and creamy texture that makes flan smooth and decadent.
Evaporated Milk: Balances the sweetness while adding a silky, velvety consistency to the custard.
Eggs: The essential ingredient that sets the custard, giving flan its signature firm yet creamy texture.
Chocolate: Melted dark chocolate, semisweet chocolate, or unsweetened cocoa powder gives the flan its rich chocolate flavor.
Sugar: Used to make the golden caramel layer that coats the mold and creates the classic topping when the flan is inverted.

How to make this flan de chocolate recipe

Preheat the oven to 350°
Melt the cup sugar in a medium saucepan over medium heat, stirring frequently, until it turns into a dark caramel amber color, 9 to 10 minutes. Carefully pour the amber colored caramel into the flanera.

Place the heavy cream in a microwave safe measuring cup and microwave for 1 minute or until very hot, near boiling.
To a large mixing bowl, add the dark chocolate chips and pour the hot heavy cream. Whisk until the chocolate chips have fully melted.
While whisking the chocolate, slowly pour in the condensed milk, evaporated milk, whole eggs, egg yolks, brewed espresso coffee, salt and vanilla.

Place the flanera in a 9x13 baking dish. Using a strainer, pour the flan mixture into your prepared flanera.

Fill the baking dish with warm water halfway up the sides to create a water bath/baño Maria. Cover the flan with the lid of the flanera or with aluminum foil.

Bake the flan for 75 minutes or until the centers jiggle slightly when shaken. 30 minutes into baking, add in more water to the water bath. Let the flanera cool in the water bath, then refrigerate for at least 2 hours.
When ready to serve, run a paring knife around the edge of the ramekin, place a serving platter or large plate over the top, and invert the ramekin. Give the flan mold a few taps with a spoon to help release the flan from the mold. Liquid caramel will drip down the sides of the flan.

Avoid air bubbles in your flan

While your flan bakes, check on it every 30-40 minutes or so to make sure the water in your water bath doesn't boil or completely evaporate.If you see the water is evaporating or you see bubbles in your water, add 1-2 cups warm water to the bain-marie. A boiling water bath will result in air bubbles/ air pockets in your flan. A proper flan is a creamy custard with no bubbles.

Variations and substitutions for this chocolate flan recipe

The Chocolate

Milk chocolate: Use milk chocolate instead for a sweeter, creamier, and more mellow chocolate flavor that is a wonderful option for those who prefer a lighter chocolate taste
Cocoa powde: Replace melted chocolate with good quality unsweetened cocoa powder for a more subtle chocolate flavor and a slightly lighter texture
Mexican chocolate: Use Mexican chocolate like Abuelita for a uniquely spiced and slightly grainy chocolate flavor that adds a wonderful warmth and complexity to the flan

The Milk Base

Coconut milk: Replace the evaporated milk with full fat coconut milk for a tropical twist that adds a subtle coconut flavor that pairs surprisingly beautifully with chocolate
Almond milk: Use unsweetened almond milk in place of evaporated milk for a lighter, dairy free alternative that still delivers a creamy and delicious result
Heavy cream: Substitute some or all of the evaporated milk with heavy cream for an extra rich and indulgent chocolate flan that is deeply decadent

The Flavor

Cinnamon: Add a teaspoon of ground cinnamon to the custard for a warm, spiced chocolate flan that is reminiscent of a Mexican hot chocolate
Orange zest: Stir in fresh orange zest for a bright, citrusy contrast that pairs magnificently with rich chocolate in a classic and elegant flavor combination
Cayenne pepper: Add a tiny pinch of cayenne pepper to the custard for a subtle, warming heat that creates an exciting and unexpected chocolate flan with a kick

Dietary Adjustments

Dairy free: Use coconut condensed milk, coconut evaporated milk, and dairy free chocolate to create a completely dairy free chocolate flan that is equally rich and delicious
Lower sugar: Reduce the amount of condensed milk and add a sugar free sweetener to create a lighter version without sacrificing too much of the indulgent flavor

Vegan Options

Egg substitute: Replace the whole eggs with a combination of silken tofu blended until completely smooth and cornstarch to mimic the binding and setting properties of eggs, creating a custard that is surprisingly creamy and delicious
Aquafaba: Use aquafaba, the liquid from a can of chickpeas, as an egg substitute in the custard mixture as it works remarkably well as a binder and helps achieve a smooth and silky flan texture
Coconut condensed milk: Swap regular sweetened condensed milk for sweetened condensed coconut milk, which is widely available in most grocery stores and delivers the same rich, sweet, and creamy base without any dairy
Full fat coconut milk: Replace evaporated milk with full fat canned coconut milk for a rich, creamy, and completely plant based milk base that pairs beautifully with the chocolate flavor
Dairy free chocolate: Use a good quality vegan dark chocolate or dairy free chocolate chips in place of regular chocolate to keep the entire recipe completely plant based without sacrificing any of that rich, indulgent chocolate flavor

Storage instructions for chocolate flan

Refrigerator Storage

Chocolate flan must always be kept refrigerated as it is an egg and milk based custard that should never be left at room temperature for more than 2 hours
Store the flan tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 4-5 days
If the flan has already been unmolded and plated, cover it loosely with plastic wrap, keeping in mind that the chocolate caramel sauce will continue to pool beautifully around the base as it sits
Chocolate flan actually tastes even better the next day as the chocolate flavor deepens and intensifies overnight, making it an absolutely perfect make ahead dessert

Serving After Storage

Chocolate flan is best served cold straight from the refrigerator, making it a wonderfully convenient and stress free dessert that requires no last minute preparation
Allow it to sit at room temperature for about 10-15 minutes before serving for the creamiest and most luxurious texture and the most intense chocolate flavor

Freezing

While chocolate flan can technically be frozen for up to 1 month, freezing is not recommended as it can significantly alter the silky, creamy texture of the custard and cause it to become grainy or watery upon thawing