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Chocolate frangipane layers melted chocolate and Dutch-process cocoa in a half batch of frangipane! Perfect for tarts, galettes, and any French pastry!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Jump to RecipePrep Time
30 minutes
Total Time
30 minutes
Servings
9 servings
Difficulty
Intermediate
Calories *
183 kcal per serving
Technique
Almond frangipane base with melted chocolate and Dutch-process cocoa.
Flavor Profile
Rich chocolate, deep cocoa, nutty almond, lightly sweet.
* Based on nutrition panel
I used this chocolate frangipane in a cherry tart and it baked up beautifully under the fruit — creamy in the center, with a rich cocoa flavor that wasn’t too sweet. The texture was smooth and moist all the way through. I’ll never go back to a plain almond filling. I’m addicted. ⭐⭐⭐⭐⭐
Laurence
Why This Recipe Works
- Perfectly chocolatey. Using both melted chocolate and Dutch-process cocoa builds a fuller, more complex flavor than either ingredient alone. The chocolate adds richness; the cocoa adds depth without overwhelming the almond.
- Cornstarch keeps the filling tender. Even with melted chocolate, cornstarch stabilizes the frangipane so it stays moist and cohesive rather than dense or gummy after baking.
- It bakes to order. Because chocolate frangipane keeps for up to 7 days in the refrigerator unbaked, you can prepare it well in advance and fill tarts or pastries on the day you need them, with no loss of quality.
Table of Contents
I developed this chocolate frangipane as a filling for a strawberry galette. I wanted to make sure the chocolate didn’t overpower the almond flavor but enhanced it. You can make a double batch of frangipane and save some in the freezer for any chocolate frangipane cravings.
It pairs naturally with fruit-forward desserts; it would be a great substitution in this cherry almond tart, or try it in this French apple cake for a chocolate variation! Be sure to check out my Easy Chocolate Desserts for more perfect chocolate desserts.
Ingredients & Substitutions
- Plain Frangipane (almond cream, no rum): This is the structural base of the chocolate frangipane, providing fat, sweetness, and body from butter, sugar, ground almonds, and eggs so the filling bakes into a soft, custardy layer. Leave out the rum so the cocoa and melted chocolate read clearly rather than competing with additional aromatics.
- Melted Chocolate, 54%: The chocolate adds cocoa solids and cocoa butter, deepening flavor while enriching the frangipane so it bakes up slightly denser and more luscious. Melt it until fluid but no warmer than body temperature.
- Dutch-Process Cocoa: Dutch-process cocoa builds a smoother, more rounded chocolate flavor and a deeper color than natural cocoa. This filling is one of my favorites for fruit-forward desserts like those in the collection of Valentine’s Day desserts, where the chocolate and almond need to complement rather than overwhelm.
See the recipe card for full information on ingredients and quantities.
Variations on This Chocolate Frangipane
- Add some booze. Add 1 Tablespoon of bourbon, amaretto, Frangelico, or brandy, as I do in my Kitchen Confidence Live Session 3!
- Hazelnuts! You can make a hazelnut version using my hazelnut cream recipe!
- Make with almond paste! Head right over to my almond cream with almond paste!
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Professional Tips
- Temperature is everything when adding the chocolate. The melted chocolate must be fluid but no warmer than body temperature before it meets the frangipane. Too hot and it loosens the base unevenly; too cool and it can seize on contact and leave streaks no amount of stirring will fix.
- Mix by hand with a stiff spatula, and go slowly. Stirring the cocoa and chocolate in too quickly is the most reliable way to end up with cocoa clumps throughout the filling. Fold deliberately until no streaks remain, scraping the bottom of the bowl with each pass.
- Never skip the cornstarch. It is tempting to leave it out since the original frangipane ratio calls for it, but cornstarch keeps the texture moist and cohesive after you add the melted chocolate. Without it, the filling can bake up denser and drier than intended.
- Start with room-temperature frangipane. Cold frangipane resists the chocolate and cocoa, making smooth incorporation nearly impossible. Take it out of the refrigerator well before you plan to assemble, and the mixture will come together cleanly.
How to Make Chocolate Frangipane
Chocolate frangipane comes together quickly, but temperature and technique separate a silky, spreadable filling from one that fights you.
Step 1: Bring the frangipane to room temperature. This step matters more than it sounds. Cold frangipane straight from the refrigerator will resist the chocolate and leave streaks no amount of stirring will fix. Let it sit out until it yields easily when pressed with a spatula, which usually takes 20 to 30 minutes depending on how cold your kitchen runs. (photo 1).
Step 2: Melt the chocolate. Melt the chocolate until fully fluid, then set it aside to cool slightly. You want it pourable and smooth, but no warmer than body temperature when it meets the frangipane.
Too hot and it loosens the base; too cool and it seizes into dark flecks the moment it hits the cold almond mixture. Touch a drop to your inner wrist — it should feel neutral, not warm.=
Step 3: Add the cocoa and chocolate, then fold by hand. Add the Dutch-process cocoa and the cooled melted chocolate directly over the room-temperature frangipane. Use a stiff silicone spatula and fold deliberately — cocoa clumps and will not disperse if you rush this. Work from the bottom of the bowl and press through any pockets until no streaks remain. (photos 2 & 3).
Leave the cornstarch in the frangipane. It maintains the texture and keeps the filling moist and tender even with the addition of melted chocolate.
Step 4: Use or store the frangipane. Spread it directly into your prepared tart shell and bake according to your tart recipe’s instructions, or transfer it to an airtight container and refrigerate for up to 7 days. The frangipane will firm up in the refrigerator, which is completely normal. Let it sit at room temperature for 10 to 15 minutes before spreading if it feels stiff. (photo 4)
Chef Lindsey’s Recipe Tip
Bake frangipane to make it safe to eat. It contains raw eggs and cannot be served unbaked. Use it immediately, or transfer it to an airtight container and refrigerate for up to 7 days before using.
Recipe FAQs
Chocolate frangipane is an almond cream base with melted chocolate and Dutch-process cocoa folded in, giving it a richer, more complex flavor than plain frangipane while keeping the same custardy, tender texture after baking. The almond flavor stays present rather than disappearing behind the chocolate, which is what separates this from a generic chocolate filling.
The frangipane must be baked before eating, so you wouldn’t serve it as-is, but you can mix it ahead of time and refrigerate it until you are ready to assemble. Pull it from the refrigerator well before assembling so it comes to room temperature and spreads smoothly; cold frangipane resists the pastry and can tear the dough if you try to spread it straight from the fridge. Once baked, leftovers keep at room temperature for up to one day or refrigerated for up to three days.
This filling works well in any tart or galette that pairs fruit with a rich, nutty base — pear, cherry, and apple are all natural fits alongside the chocolate and almond.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Chocolate Frangipane
Ingredients
Chocolate Frangipane
- 240 g plain frangipane one half batch almond cream, made without rum- recipe below
- 48 g dark chocolate 54%, melted
- 12 g Dutch-process cocoa
- Small pinch of salt
Half batch Frangipane
- 75 g butter
- 75 g granulated sugar
- 75 g almond flour
- 37 g egg
- 8 g cornstarch
Instructions
- Melt the chocolate and set it aside until fluid but no warmer than body temperature.
- Allow the frangipane to come fully to room temperature before mixing.
- Combine the frangipane, Dutch-process cocoa, and melted chocolate in a medium bowl.
- Mix with a stiff silicone spatula until no streaks or cocoa clumps remain — add the cocoa first, then the melted chocolate.
- Use immediately, or refrigerate until ready to assemble. The frangipane must be baked before eating.
Notes
Mixing order: Fold the cocoa in before the melted chocolate so the dry ingredient is evenly distributed before the liquid fat arrives. This prevents clumping and streaking.
Spreading: The frangipane spreads smoothly at room temperature. Cold frangipane straight from the refrigerator will resist the pastry and can tear the dough.
Storage: Store baked leftovers at room temperature for up to one day, or refrigerated for up to three days.
Nutrition
Before You Go
If you make this chocolate frangipane, I hope it becomes a go-to filling you reach for again and again. Find more inspiration in my Dessert Recipes or make this cherry pie filling next!
