🤩 Quick and Vegan Persimmon & Cocoa Mousse: The Dessert That Will Elevate Your Evening!
Are you looking for a spoon dessert that is delicious, healthy, and quick to prepare? The answer is right here: the Quick and Vegan Persimmon and Cocoa Mousse. This dessert is not only a delight for the taste buds, but it is also a cruelty-free and nutrient-rich option, perfect for those following a vegan diet or anyone wanting to indulge without guilt. On this note, I suggest trying Apple and Almond Flour Cookies. The magic of this mousse lies in the natural creaminess of ripe persimmons, which serve as the perfect base, eliminating the need for cream, eggs, or thickeners. With just a few ingredients and an immersion blender, you can turn simple fruits into a masterpiece of sweetness. It’s proof that the best desserts are often the simplest and quickest to make.
Imagine the velvety texture and the contrast between the natural sweetness of persimmon and the intense bitterness of cocoa: a symphony of flavors that will win over everyone, even the skeptics. The best part? The preparation time is negligible, leaving only the wait for it to solidify in the fridge, a crucial moment to achieve the desired “mousse” consistency. It’s the perfect ending to any dinner, whether formal or informal, and a great alternative to classic sugar and fat-laden desserts.
Below are more gluten-free recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 220.13 (Kcal)
- Carbohydrates 48.37 (g) of which sugars 22.89 (g)
- Proteins 3.19 (g)
- Fat 4.14 (g) of which saturated 1.24 (g)of which unsaturated 2.57 (g)
- Fibers 7.24 (g)
- Sodium 117.68 (mg)
Indicative values for a portion of 250 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
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon honey (or maple syrup)
- to taste ground cinnamon
- to taste nuts (walnuts, almonds (chopped))
- 1.76 oz amaretti (or vegan cookies made with almond or coconut flour)
Tools
- Immersion Blenders Moulinex DD6558 Quickchef 3in1 Hand Blender, 1000 W, Mixer with Powelix Technology and 10 Speeds, 3 Accessories, 800 ml Cup, 500 ml Chopper, and Whisk, Stainless Steel Blades
Quick and Vegan Persimmon and Cocoa Mousse Steps
Prepare the pulp: Cut the persimmons in half, remove the stem, and scoop the pulp with a spoon into a bowl or immersion blender cup.
Blend: Add the unsweetened cocoa, honey (if necessary), cinnamon, and 0.7 oz of amaretti (for vegans, dry cookies made with almond or coconut flour). Blend everything with an immersion blender until you get a smooth and homogeneous cream.
Chill: Prepare a base with the remaining chopped amaretti (or vegan cookies) and place them at the bottom of the glass. Pour the mousse and refrigerate for at least 2-3 hours. The resting time is essential for the persimmon pulp to naturally solidify.
Serve: Garnish with chopped nuts before serving.
Tips, Variations, Notes for the Quick and Vegan Persimmon and Cocoa Mousse
Total Vegan Variation: If you want a 100% vegan version, replace honey with maple syrup or agave syrup.
For the Indulgent: For a richer texture, try adding a teaspoon of peanut butter or almond during blending.
Replacing Amaretti: If you don’t like amaretti or are gluten intolerant, you can replace them with vegan dry cookies or chopped oats (for a crunchy and aromatic part).
Extra Aroma: Add a pinch of vanilla powder or a few drops of rum extract for a more enveloping taste.
FAQ (Questions and Answers)
Why didn’t my mousse solidify?
There are two main reasons. The first is that your persimmons may not have been ripe enough: the less pectin they contain, the less they will solidify. The second is the resting time in the fridge: it should be at least 2-3 hours. Try leaving it in the refrigerator for a longer time, or if it’s very liquid, add half a teaspoon of chia seeds and blend again before returning to the fridge; they will absorb excess liquid.
Can I make this mousse in advance?
Absolutely yes! This Quick and Vegan Persimmon and Cocoa Mousse is perfect to prepare a day in advance. The texture improves further with prolonged rest. Keep it in the fridge, covered with plastic wrap, for up to 2-3 days. Remember to decorate it with chopped nuts only immediately before serving to maintain the crunch.
