If you love chocolate mousse, chocolate pudding, and even a little wobbly chocolate jello, then this Chocolate Flan Pudding was made just for you! It’s that perfect in-between dessert — creamy yet light, rich yet refreshing, and so ridiculously easy to make you’ll wonder why you haven’t tried it before.
The magic starts with how simple it is: just pour all your ingredients into a blender, give it a quick whirl, pour it into your mold, and let time do the rest. Once set, it gets crowned with a glossy dark chocolate ganache and a handful of chopped roasted almonds for that extra crunch. The result? A silky, jiggly masterpiece that looks like it came straight out of a pastry chef’s kitchen — but took you almost no effort at all.
The Foolproof Dessert Everyone Will Love
What makes this Chocolate Flan Pudding so special is how forgiving it is. There’s no whisking over the stove, no tempering eggs, no complicated water baths. It’s truly foolproof. The hardest part? Waiting. Depending on how firm or jiggly you like your flan, you can chill it anywhere between 4 and 24 hours. The longer it sits, the deeper the chocolate flavour becomes and the smoother the texture gets.
The pudding itself strikes that perfect balance — rich in cocoa flavour without being heavy or overly sweet. The dark chocolate ganache on top enhances its depth, while the roasted almonds bring a buttery crunch that cuts through the creaminess beautifully. Each bite feels indulgent yet elegant, like something you’d serve after a special dinner or bring to a gathering where you secretly want to steal the dessert spotlight.
Make It Your Own
One of the best parts about Chocolate Flan Pudding is how easy it is to customize. You can pour the mixture into one large mold for a dramatic table presentation or divide it into individual cups for a more personal touch. From there, the topping possibilities are endless — roasted almonds (my favorite), fresh berries, crushed pistachios, chocolate sprinkles, or even edible flowers if you want to get fancy.
No matter how you serve it, this dessert delivers every time. It’s smooth, silky, and light enough that everyone will come back for seconds — or thirds. And let’s be honest, when something this effortless looks this impressive, it’s an instant win.
So go ahead — blend, pour, chill, and drizzle. Let your fridge do the hard work while you take the credit for this stunning, crowd-pleasing Chocolate Flan Pudding.
Check the recipe video below to see what the final product will be looking like!
Ingredients
- 350 ml full cream milk
- 200 ml cream
- 385 g condensed milk
- 1 tsp instant coffee
- 130 ml boiling water separated
- 25 g gelatin powder
- 125 g cocoa powder
- pinch of salt
- Vegetable oil
Chocolate Ganache
- 100 g dark chocolate roughly chopped
- 70 ml heavy cream warmed
- ⅓ cup roasted almonds. roughly chopped
- Garnish with melted dark chocolate and chopped roasted almonds
Instructions
- Before adding all the ingredients to the blender, first prepare the gelatin and coffee. Start by mixing together 25g powdered gelatin and 100ml boiling water together and stir until the gelatin has dissolved and set aside. For the coffee, either add 1 tsp instant coffee to 30ml boiling water or use 30ml worth of espresso for this recipe. *Please note, adding coffee is optional but not the additional liquid - you'd still need to add the additional 30ml boiling water otherwise it'll affect the consistency of the pudding.
- Add the milk, cream, condensed milk, instant/espresso coffee (30ml), gelatin mixture, cocoa powder and salt to a blender and blend for a minute. Meanwhile, lightly brush your mold with vegetable oil to allow a quick release.
- Immediately, pour the chocolate mixture into your mold and evenly smooth out the surface. Lightly tap and shake the mold to release any unwanted air bubbles.
- Refrigerate for 4 hours or preferably overnight.
- Once set, dip the mold in boiling water for 5 seconds. Place your serving plate on top and flip. Remove the mold and start preparing your ganache and roasted almonds. Add the chopped dark chocolate to the warmed cream and mix until fully melted and allow to cool off and thicken.
- Generously drizzle the ganache over the pudding and sprinkle over the chopped roasted almonds.