The PERSIMMON AND COCOA PUDDING is a dessert born from the magic of autumn, when ripe persimmons dye bare branches orange and gift their velvety sweetness. The persimmon and cocoa pudding is a spoonable treat, creamy and fragrant, that wins you over with its simplicity and intense flavor.
Made with just a few ingredients — the pulp of very ripe persimmons and unsweetened cocoa — this dessert needs neither sugar nor cooking: nature itself makes it sweet and enveloping. The soft, silky consistency is similar to a chocolate mousse, but with a lighter and more authentic character, perfect even for those looking for a healthy treat without guilt.
The secret lies in the ripeness of the persimmons, which must be soft and almost caramelized to blend harmoniously with the cocoa and create a compact, indulgent cream. Once rested in the refrigerator, the pudding transforms into a symphony of contrasts: the fruity sweetness of the persimmon meets the slightly bitter intensity of the cocoa, creating an elegant and natural balance.
Served in single portions or small glasses, decorated with chopped hazelnuts, chocolate flakes or whipped cream, the persimmon and cocoa pudding becomes a refined dessert, perfect to finish an autumnal or holiday meal with lightness and style.
A dessert that tastes like home, the changing seasons and small slow gestures: the pleasure of blending, waiting and savoring the authentic taste of fruit transformed into pure poetry.
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- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 4 Hours
- Preparation time: 1 Minute
- Portions: 2 Servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 139.20 (Kcal)
- Carbohydrates 36.57 (g) of which sugars 19.06 (g)
- Proteins 3.81 (g)
- Fat 2.34 (g) of which saturated 1.24 (g)of which unsaturated 0.87 (g)
- Fibers 10.95 (g)
- Sodium 4.65 (mg)
Indicative values for a portion of 165 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 (ripe — about 300 g (about 1 1/4 cups) of pulp)
- 6 tbsp unsweetened cocoa powder
You will need for the persimmon and chocolate pudding
- 1 Immersion blender
- 1 Mold
Preparation — Persimmon and Chocolate Pudding
Making the persimmon and chocolate pudding is really child’s play. It will take you just 1 minute.
Peel the persimmons and collect the pulp in a blender or food processor.
Add the cocoa and blend until you obtain a smooth, velvety cream. For a sweeter flavor you can substitute unsweetened cocoa with sweetened cocoa or add a teaspoon of honey or maple syrup.Pour the mixture into individual molds or small glasses and let rest in the refrigerator for at least 4 hours.
The best option is to prepare it the evening before for the next day.
Serve the persimmon and cocoa pudding well chilled, decorating with a generous dusting of cocoa, chopped hazelnuts, chocolate shavings or whipped cream.
Storage
In the refrigerator up to 2 days, covered with plastic wrap.
Freezing not recommended: persimmons lose texture and flavor.
