No-Bake Mexican Chocoflan Cups

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Individual no-bake cups layered with rich chocolate mousse and silky flan for a festive Mexican-inspired dessert. This Mexican-inspired recipe, ready in about 75 minutes, layers unsweetened cocoa powder, dark chocolate chips, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/4 cup unsweetened cocoa powder
• 6 oz dark chocolate chips
• 1 1/2 cups heavy cream
• 1/3 cup granulated sugar
• 3 large eggs
• 1 cup sweetened condensed milk
• 1 cup evaporated milk
• 2 tsp vanilla extract
• 2 tbsp, melted butter
• 1 cup graham cracker crumbs

Instructions

1. Step 1: In a small bowl, combine 1 cup graham cracker crumbs with 2 tbsp melted butter until the mixture resembles wet sand; press evenly into the bottom of 8 individual dessert cups, then chill in the fridge.
2. Step 2: For the chocolate mousse layer, melt 6 oz dark chocolate chips in a heatproof bowl over simmering water, stirring until smooth.
3. Step 3: Whip 1 cup heavy cream with 1/4 cup granulated sugar in a chilled bowl until soft peaks form, then gently fold in the melted chocolate until fully incorporated.
4. Step 4: Spoon the chocolate mousse evenly over the chilled graham cracker crusts in the cups, filling halfway, then refrigerate while preparing the flan.
5. Step 5: Preheat oven to 325°F (160°C). In a mixing bowl, whisk 3 large eggs, 1 cup sweetened condensed milk, 1 cup evaporated milk, 1/3 cup granulated sugar, and 2 tsp vanilla extract until smooth.
6. Step 6: Carefully pour the flan mixture over the chocolate mousse layer in each cup to fill nearly to the top.
7. Step 7: Place the dessert cups in a deep baking dish, then fill the dish with hot water halfway up the sides of the cups to create a water bath.
8. Step 8: Bake for 40-45 minutes, or until the flan is set but slightly jiggly in the center.
9. Step 9: Remove from oven and water bath, cool to room temperature, then refrigerate for at least 4 hours before serving to allow layers to set fully.