PERSIMMON AND CHOCOLATE DESSERT WITH ONLY 2 INGREDIENTS NO BAKE
I must admit, I have never really liked persimmons. It’s strange because I eat almost everything… maybe it’s the taste or the somewhat slimy texture, but I’ve always tried to avoid them.
That being said, recently I saw a video online of a super creamy and melt-in-your-mouth chocolate dessert and I immediately thought: I have to make this! I looked at the ingredients and was stunned… only two: Chocolate (which is fine by me) and Persimmons, nothing else!!!
After a moment of dismay and honestly disappointment, I thought maybe I should overcome my initial reluctance and try it, after all, one can always change their mind in life!
And so, here is why I decided to make this Persimmon and Chocolate Dessert, an easy recipe, accessible to everyone, and no baking required.
Making this kind of Persimmon Pudding or Cream is really a piece of cake; just peel the fruits, remove the core, and then put them in a blender. Once you have a smooth and homogeneous consistency, add some melted Dark Chocolate in the microwave or a bain-marie, mix, and let it set in the fridge for a couple of hours.
I assure you it’s a delicious Dessert, that barely tastes like Persimmons, somewhat like the Apple and Chocolate No-Bake Cake, which I love so much, and let’s be honest, there are no added sugars except those from the fruit and the Dark Chocolate, which aren’t that many.
You’ll enjoy a creamy, velvety, super chocolaty dessert with little effort, without turning on the oven and without feeling too guilty. Are you ready to change your mind like I did?
For other no-bake desserts also check out:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No bake
- Cuisine: Italian
- Energy 260.67 (Kcal)
- Carbohydrates 21.87 (g) of which sugars 8.66 (g)
- Proteins 5.16 (g)
- Fat 17.56 (g) of which saturated 10.77 (g)of which unsaturated 5.93 (g)
- Fibers 7.93 (g)
- Sodium 8.67 (mg)
Indicative values for a portion of 100 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
- 3 persimmons (about 14 oz)
- 7 oz dark chocolate
Tools
- Blender
Steps
Remove the stem from the persimmons and peel them ensuring no residue is left. Place the pulp into a blender and blend until smooth and homogeneous. Coarsely chop the chocolate and melt it in the microwave or a bain-marie. Add it to the persimmon puree and blend again for a few seconds or mix with a spatula. Pour the Persimmon and Chocolate Cream into a cake mold or individual cups. You could eat it by the spoonful, but I think it’s better if you let it set in the fridge for a couple of hours.
NOTES
PERSIMMONS Choose fruits at the right level of ripeness, not too unripe, but not overly ripe either. Ensure you have completely removed the skin. I recommend not storing them in the fridge or taking them out at least an hour before preparing because if they are too cold, they might cause the melted chocolate, which is very temperature-sensitive, to seize.
CHOCOLATE I used dark chocolate because it contains less cocoa butter and sugar, and it complements the natural sweetness of the persimmons. However, if you prefer, you can use milk chocolate or replace the chocolate with 1.4 oz of cocoa powder and 0.7 oz of cornstarch, then cook the mixture for 5 minutes on low heat to thicken.
USES of the Persimmon and Chocolate mixture: you can serve it as an individual spoon dessert right after preparing, let it set in a mold and present it as a cake, or use it as a filling for a cake, I guarantee it’s delicious.
USES of the Persimmon and Chocolate mixture: you can serve it as an individual spoon dessert right after preparing, let it set in a mold and present it as a cake, or use it as a filling for a cake, I guarantee it’s delicious.
STORAGE
Once ready, the No-Bake Persimmon and Chocolate Dessert can be stored in the fridge for up to 2 days.
