Ingredients for Chocolate Mousse Flan
- Chocolate Cookies
- ¼ cup melted butter
- Dark Baking Chocolate
- 1 cup heavy cream (divided into ½ cup and ½ cup)
- Egg Yolks
- 1 teaspoon unflavored gelatin
- Heavy Cream
- 3 large egg whites
- 1 teaspoon instant coffee granules
- Caster Sugar
- Cocoa powder, for dusting
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How to Make Chocolate Mousse Flan
- Preheat oven to 350°F (175°C). Brush an 11-inch round fluted pan with 1 tablespoon melted butter or oil.
- Line the base of the pan with parchment paper, leaving an overhang to help remove the flan later.
- Combine 1 ½ cups chocolate cookie crumbs and ¼ cup melted butter. Press firmly into the bottom of the prepared pan to form the crust.
- Refrigerate the crust for at least 30 minutes to firm up.
- Make the filling: In a medium saucepan, combine 6 ounces bittersweet chocolate (chopped) and 1 cup heavy cream. Stir over low heat until the chocolate is melted and the mixture is smooth.
- Remove from heat and let cool slightly.
- In a separate bowl, whisk 3 large egg yolks. Gradually whisk in about ¼ cup of the warm chocolate mixture into the yolks to temper them.
- Pour the tempered yolk mixture into the remaining chocolate mixture and stir to combine.
- In a small bowl, sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water. Let it bloom for 5 minutes, then stir until dissolved.
- Stir the dissolved gelatin into the chocolate filling.
- In a separate bowl, whip 1 cup heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate filling.
- In another clean bowl, beat 3 large egg whites until stiff peaks form. Gently fold the egg whites into the filling in two additions.
- Pour the filling over the chilled chocolate crust and spread evenly.
- Refrigerate for at least 4 hours, or preferably overnight, until set.
- Make the topping: In a small bowl, dissolve 1 teaspoon instant coffee granules in 3 teaspoons hot water.
- Add ½ cup heavy cream and 2 tablespoons powdered sugar to the coffee mixture.
- Beat with an electric mixer until soft peaks form.
- Just before serving, carefully run a thin knife around the edge of the flan to loosen it from the pan.
- Invert the flan onto a serving plate. Spread the coffee whipped cream topping evenly over the top.
- Dust with sifted cocoa powder and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
67g
Fat
97g
Carbs
10g
