Hazelnut Chocolate Flan with Ferrero Rocher 🌰
Dive into decadence with this Ferrero Rocher-inspired flan, a dessert that brings luxury to every bite. Creamy, indulgent, and full of hazelnut-chocolate goodness, it’s the ultimate treat for any special occasion! 🌟
Ingredients 🛒
- 1 cup granulated sugar
- 6 large eggs 🥚
- 1 can (14 oz) sweetened condensed milk 🥛
- 1 can (12 oz) evaporated milk 🥛
- 1 tsp vanilla extract 🌼
- 8 Ferrero Rocher chocolates 🍫
- Chocolate shavings for garnish 🍫
Step-by-Step Instructions 👩🍳
1️⃣ Golden Caramel:
- Heat the sugar in a medium saucepan over medium heat, stirring occasionally until it melts and turns a golden amber color.
- Quickly pour the caramel into a 9-inch round mold, tilting the mold to coat the bottom and sides evenly. Let it cool and harden. 🍯
2️⃣ Smooth Custard:
- In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until the mixture is silky smooth. ✨
3️⃣ Ferrero Surprise:
- Pour the custard mixture into the caramel-coated mold. Gently place the Ferrero Rocher chocolates into the custard, pushing them slightly to submerge. 🍫
4️⃣ Water Bath Baking:
- Cover the mold with aluminum foil. Place it in a larger baking dish and fill the dish with hot water until it reaches about 2 inches up the side of the flan mold.
- Bake in a preheated oven at 350°F (175°C) for 60 minutes. 🕒
5️⃣ Chill and Serve:
- Let the flan cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
- To serve, run a knife around the edges of the flan, invert it onto a serving plate, and top with chocolate shavings for an elegant finish. 🎉
Tips for Perfect Chocolate Flan
- Use a water bath (bain-marie) to ensure even cooking and prevent cracks.
- For a stronger chocolate flavor, drizzle melted chocolate over the top before serving.
- Always let the flan chill thoroughly—it improves the texture and makes it easier to unmold.
Common Questions About Hazelnut Chocolate Flan
1. Can I substitute Ferrero Rocher with another chocolate?
Yes! You can use any hazelnut-filled chocolate or even chocolate truffles for a similar effect.
2. What if my caramel hardens too quickly?
This is normal! Once the caramel cools in the mold, it will harden. During baking, it will soften and blend with the custard.
3. Why is my flan not setting?
Make sure to bake the flan for the full 60 minutes and check if the center jiggles slightly. If it’s too runny, bake for an additional 5-10 minutes.
Common Mistakes and Solutions
1. The caramel burnt or crystallized.
Solution: Keep the heat medium-low and stir gently. Remove from heat as soon as it turns golden.
2. The flan cracked during baking.
Solution: Cover the flan with foil and ensure the water bath surrounds the mold evenly.
3. The Ferrero Rocher sank to the bottom.
Solution: Press them gently into the custard but not too deep to keep them distributed throughout.
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