No Bake Chocolate Flan (Gelatina) Recipe

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This No-Bake Chocolate Flan is a delicious dessert that combines the richness of chocolate with the smooth texture of flan. Perfect for those who love the combination of chocolate and a custard-like consistency, this flan is a hassle-free treat that requires no oven.

Prep Time 15

Chill Time 6

Total Time 6 15

Servings

Calories 215kcal

Author Fay

INGREDIENTS

2 teaspoon (2 teaspoon) vegetable oil for greasing mould
300 ml (1 ¼ cups) whole milk
200 ml (6/7 cups) heavy cream
395 g (1 2/7 cups) sweetened condensed milk
1 cup (1 cup) dutch processed cocoa powder
150 ml (⅝ cups) water hot from kettle
24 g (6/7 oz) gelatine
2 tablespoon (2 tablespoon) chocolate sprinkles

INSTRUCTIONS

Begin by greasing the flan mould with vegetable oil. This will help in easy removal of the flan once it's set.
In a blender, combine milk, cream, sweetened condensed milk, and cocoa powder. Blend these ingredients for one minute to create a smooth mixture.
In a separate bowl, sprinkle gelatine over hot water. Use a mini whisk to stir and dissolve the gelatine completely. If any gelatine granules remain undissolved, microwave the mixture for 10 seconds and stir again.
Turn the blender on a low speed, and slowly pour the hot gelatine mixture into it. Continue blending for another 30 seconds to ensure everything is well combined.
Pour the blended mixture into the greased ring cake tin. Make sure to do this evenly. Then, refrigerate the flan overnight, or until it sets completely.
When ready to serve, carefully turn the flan out onto a serving plate. If the flan seems stuck, briefly dip the mould in hot water and try again.
Drizzle your choice of chocolate sauce over the flan. Sprinkle chocolate sprinkles on top for a decorative and tasty finish.
Your No Bake Chocolate Flan is now ready to be enjoyed!

NOTES

Flan Consistency: The key to a perfect flan is its texture. Make sure the mixture is smooth before pouring it into the mould.

Refrigeration Time: It's crucial to allow enough time for the flan to set. Overnight refrigeration usually works best.

Gelatine Handling: Be careful not to overheat the gelatine, as this can affect its setting properties.

Serving: For an extra touch, serve with a side of whipped cream or fresh berries.

Storage: If there are leftovers, cover the flan and store it in the refrigerator. Consume within 3-4 days for the best taste and texture.

NUTRITION