The persimmon and cocoa pudding is a very simple spoon dessert made with only 2 ingredients. It’s just another variant of the persimmon and amaretto semifreddo, equally delicious and quick to prepare. A light and irresistible vegan dessert, to be served as a dessert or for a hearty snack. Made with 2 ingredients, this chocolate pudding is prepared without sugar and gelatin. This is thanks to the persimmon pulp, which is not only naturally sweet but also has a thickening power, making this dessert compact and creamy.
To prepare this pudding, you need very few ingredients and few steps. The persimmons are pureed, and unsweetened cocoa powder is added. The mixture is then poured into molds and placed in the refrigerator to rest for the necessary time. A very important thing for a perfect result, even in shape, is to wait for the right rest in the fridge. Once unmolded, these persimmon and cocoa puddings can be decorated with hazelnut crumbs or more cocoa powder.
A no-bake dessert, perfect for everyone, adults and children alike, whose result will have nothing to envy compared to the classic chocolate pudding. Now, follow me in the kitchen, because the persimmon and cocoa pudding will be ready in a click!
If you are interested in more recipes with cocoa, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 150.65 (Kcal)
- Carbohydrates 32.83 (g) of which sugars 17.14 (g)
- Proteins 3.99 (g)
- Fat 4.58 (g) of which saturated 1.10 (g)of which unsaturated 0.77 (g)
- Fibers 10.11 (g)
- Sodium 4.13 (mg)
Indicative values for a portion of 134 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 persimmons (pulp)
- 1.4 oz unsweetened cocoa powder
- hazelnut crumbs (to taste for decoration)
Tools
- Blender
- Cutting Board
- Knife
- 3 Molds aluminum single-serving
Steps
To prepare the persimmon pudding, you must first remove the skin and stem from them. Then, pour the obtained pulp into the blender and add the cocoa. Blend for a couple of minutes until you get a smooth and homogeneous consistency.
Then pour the mixture into single-serving molds and refrigerate covered with plastic wrap for at least 2 hours. They need to solidify. The persimmon pulp indeed has a high thickening power, making the pudding compact yet creamy at the same time.
After the resting time, take the molds and turn them over on a plate. Then gently unmold the puddings and decorate with hazelnut crumbs before serving.
Variations and Tips for Persimmon and Cocoa Pudding
Persimmon and cocoa pudding can be stored in the refrigerator for a maximum of one or two days, covered with plastic wrap or in an airtight container with a lid.
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FAQ Questions and Answers for Persimmon and Cocoa Pudding
Can the pudding be stored in the freezer?
No, it is better to store it in the refrigerator as specified above, for a maximum of one or two days.
What can I substitute for the cocoa powder?
The recipe is designed to be made with 2 ingredients, so it is not possible to substitute them unless you are preparing a different dessert.
Is it necessary to use gelatin for this dessert?
No, it is not necessary since the persimmon pulp has a high thickening power. By following the doses, you will achieve a texture similar to that of a classic pudding.
