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Chocolate Flan

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Chocolate Flan
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
0
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Ingredients

for
1
Chocolate pastry
2 ½ cups
1 cup
cold butter (scant)
1 cup
½ cup
1
1 pinch
For baking blind
dried Bean
For the mousse
11 ounces
bittersweet Chocolate couverture (60-70% cocoa solids)
2 ½ cups
light whipping cream (30% fat)
4
3 tablespoons
Preparation

Kitchen utensils

1 Pot mit Deckel, 2 große Skillets (1 davon mit Deckel), 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Slotted spoon

Preparation steps

1.
Combine the flour, butter, confectioners' sugar, cocoa powder, egg yolk and salt and work to a dough. Form into a ball, wrap in plastic wrap and let rest in the refrigerator for at least 1 hour. Then roll out and use to line a tart pan. Cut off the excess pastry at the edges and prick the base several times with a fork. Cut a circle of baking parchment and lay on the pastry. Weigh it down with dried beans and bake in a preheated oven (150°C/300°F) for 25-30 minutes. Remove the paper and dried beans and let cool.
2.
Chop the couverture chocolate. Put 150 ml/2/3 cup of the cream into a pan and bring to a boil. Add the couverture chocolate and stir until melted. Cool to 35°C/95°F. Beat the egg yolks until foamy and whip the rest of the cream until stiff. Quickly mix the egg yolks into the couverture chocolate, then fold in the cream.
3.
Turn the chocolate mousse into the cooled pastry shell, smooth with a palette knife and put into the refrigerator overnight to set. Serve cold dusted generously with dark cocoa powder.