No Bake Chocolate Flan (Gelatina) Recipe

Why You'll Love My No-Bake Chocolate Flan Recipe

There are so many reasons I am sure you will love this recipe. Here are a few:

• Easy to Make: The recipe is straightforward and doesn't require any baking, making it accessible even for those who are new to cooking or have limited kitchen equipment.
• Rich Chocolate Flavor: The use of Dutch processed cocoa powder ensures a deep, rich chocolate flavor that appeals to chocolate lovers.
• Smooth and Creamy Texture: The combination of cream, milk, and gelatine creates a delicious, smooth and creamy texture, making the flan a luxurious treat.
• Perfect for Make-Ahead Desserts: Since it needs to be refrigerated overnight, it's an excellent option for preparing a day ahead, reducing stress for events or gatherings.
• Looks Great: The flan's glossy finish adds a touch of elegance to the dining table.

Ingredients In My No-Bake Chocolate Flan Recipe

Chocolate Flan

Vegetable Oil: Used to lightly grease the flan mould. This oil creates a non-stick barrier, ensuring that the flan can be removed cleanly after it's set. Vegetable oil is chosen for its neutral flavor.

Milk: Acts as a liquid base for the flan mixture. Milk not only adds moisture but also a subtle richness. The quantity used balances the richness of the cream and chocolate.

Cream: Cream, especially if you choose a heavier variety like whipping or heavy cream, adds luxurious richness and a creamy mouthfeel. The fat content in the cream also enhances the overall texture of the flan.

Sweetened Condensed Milk: A key ingredient for sweetness and texture. It is thicker and sweeter than regular milk, adding body to the flan. Its creamy consistency also contributes to the dessert's rich texture.

Dutch Processed Cocoa Powder: This cocoa powder has been treated to neutralize its acids, resulting in a milder, more mellow chocolate flavor compared to natural cocoa powder. It gives the flan a deep, rich chocolate color and flavor.

Hot Water (150mL): Essential for dissolving the gelatine. The temperature of the water is crucial; it must be hot enough to ensure the gelatine granules melt completely, which is necessary for the proper setting of the flan.

Gelatine (24g): Gelatine is a colorless and flavorless thickening agent derived from collagen. In this recipe, it's crucial for helping the flan set and achieve a firm yet tender texture that holds its shape when cut.

Garnish

Chocolate Sauce: This is used as a topping to add an extra chocolatey touch. The choice between homemade chocolate sauce or store-bought depends on your preference for flavor and convenience.

Chocolate Sprinkles: A decorative touch that adds a slight crunch and contrast to the smooth flan. Sprinkles can make the dessert more appealing, especially to children, and add a festive touch.

How To Make My No-Bake Chocolate Flan Recipe

Grease the Flan Mould:

Start by using the vegetable oil to grease the ring cake tin. This is an important step to ensure that the flan can be easily removed from the mould once it has set. A thin, even layer of oil will prevent sticking.

Blend the Cocoa and Dairy:

In a blender, add the whole milk, heavy cream, sweetened condensed milk, and Dutch processed cocoa powder. Blend these ingredients for about one minute until you achieve a smooth and homogenous mixture. This blending process ensures that all the ingredients are thoroughly combined and the cocoa is fully integrated, avoiding any lumps.

Prepare the Gelatine Mixture:

In a separate bowl, sprinkle the gelatine over hot water. It's crucial to evenly distribute the gelatine to avoid clumps. Use a mini whisk to stir the mixture, ensuring the gelatine is completely dissolved. If you notice any undissolved gelatine granules, a quick solution is to microwave the mixture for 10 seconds and then stir again. This will help fully dissolve the gelatine.

Combine Gelatine with Flan Mixture:

Turn the blender on to a low speed setting, and carefully pour the hot gelatine mixture into the blender while it's running. Continue to blend for an additional 30 seconds. This step is key to ensuring that the gelatine is evenly distributed throughout the mixture, which is essential for the flan to set properly.

Pour and Set the Flan:

Pour the blended mixture into your greased ring cake tin using a fine mesh strainer. Do this gently and evenly to avoid air bubbles. After pouring, place the flan in the refrigerator. It needs to be refrigerated overnight or until it's completely set. This setting time is crucial for the gelatine to work its magic and solidify the mixture into a firm, sliceable dessert.

Unmould and Serve:

When you're ready to serve the flan, carefully turn it out onto a serving plate. If the flan doesn't release easily, a helpful trick is to briefly dip the bottom of the mould in hot water and then try to unmould it again. The heat helps to loosen the flan from the sides of the mould.

Add Final Touches:

Drizzle your preferred chocolate sauce over the flan for added flavor and a visually appealing finish. Then, sprinkle chocolate sprinkles on top for an extra touch of chocolate and a bit of texture.

My Top Tip

If you're making this No Bake Chocolate Flan, the most important tip I can give you is to handle and incorporate the gelatine correctly. Gelatine is crucial for setting your flan and achieving that perfect firm yet creamy texture. Here's what you need to keep in mind:

• Sprinkle the Gelatine Evenly: Make sure you sprinkle the gelatine evenly over the hot water. This prevents any clumps and ensures it dissolves uniformly.
• Stir Until Fully Dissolved: Use a mini whisk and stir the gelatine into the hot water thoroughly. Any undissolved granules can ruin the smooth texture of your flan.
• Watch the Temperature: If the gelatine isn’t dissolving, you can microwave it briefly, but only for about 10 seconds. Be cautious not to overheat it, as this can affect its setting properties.
• Incorporate It Gradually: Pour the dissolved gelatine slowly into the blender while it’s running. This step is crucial to distribute the gelatine evenly throughout your mixture, preventing it from setting too quickly or creating lumps.

Remember, getting the gelatine right is key to ensuring your flan sets perfectly and has that irresistible texture we’re aiming for. Let's make sure your flan turns out wonderfully!

Variations And Substitutions

If you're looking to mix things up with the No Bake Chocolate Flan, I've got some great suggestions for you to try:

• Dairy Free Options: If you or someone you're serving is dairy-free, try using almond, coconut, or soy milk instead of regular milk. For the cream, there are great dairy-free alternatives out there. And don't forget to look for a dairy-free sweetened condensed milk, or we could make our own with coconut milk.
• Vegetarian Gelatine Alternative: If you're vegetarian or vegan, let's use agar-agar instead of gelatine. The texture might change a bit, so we'll need to play around with the amounts.
• Switch Up The Cocoa: You can try using natural cocoa powder for a different flavor profile. How about trying flavored cocoa powders, like mint or orange, for a fun twist?
• Sweetener Substitutions: If you're watching your sugar intake, consider using a reduced-sugar sweetened condensed milk, or even make your own with a sugar substitute.
• Flavor Additions: We can infuse the milk with something like cinnamon or vanilla, or even add a bit of espresso powder to really bring out the chocolate flavor
• Creative Toppings: Instead of just chocolate sauce and sprinkles, how about trying fresh berries, nuts, or a dollop of whipped cream? It's all about what you enjoy.
• For The Adults: A splash of liqueur like Baileys or Kahlúa can add an exciting twist for an adult version of the flan.
• Layer It: We could also try making a layered flan with different flavors or colors. Imagine a layer of vanilla beneath the chocolate – sounds delicious, right?

Finally, feel free to experiment and make this recipe your own. It's all about what you and your guests enjoy!

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