Description
A rich and creamy persimmon dessert with dark chocolate and whipped cream, perfect for fall evenings or festive gatherings.
Ingredients
Scale
- 2 large ripe persimmons, peeled and pureed
- 3.5 oz (100g) dark chocolate, chopped
- 1 cup (240ml) heavy cream, whipped
- 1/4 cup (50g) sugar
- 2 tablespoons (28g) unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon cornstarch
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C) if baking the dessert.
- Blend persimmons into a smooth puree and set aside.
- In a saucepan, melt chocolate and butter over low heat.
- Whisk in sugar, vanilla, eggs, and cornstarch until smooth.
- Add the persimmon puree and salt, mixing well.
- Lightly grease ramekins or dessert cups.
- Pour the mixture evenly into the containers.
- Bake for 20–25 minutes or, for a chilled version, refrigerate for at least 3 hours.
- Top with whipped cream and garnish as desired.
- Serve chilled or at room temperature and enjoy!
Notes
- Use very ripe persimmons for best texture and flavor.
- Straining the puree creates a silkier finish.
- Chill the dessert for several hours to enhance flavor.
- Top just before serving for the freshest look.
Nutrition
- Serving Size: 1 dessert cup
- Calories: 310
- Sugar: 22g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 95mg