The persimmon and chocolate pudding with orange flavor is a creamy dessert that is very easy to prepare. An egg-free recipe, naturally sweet thanks to ripe persimmons. The contrast between dark chocolate and the fresh aroma of orange makes this pudding an irresistible spoon dessert.
The sweetness of persimmons pairs very well with dark chocolate, but the orange zest adds a citrus note that makes this dessert truly special. To make it even more indulgent, the pudding is served with a very velvety orange and persimmon sauce. An ideal dessert for snack time, or to impress guests with a spoon dessert that looks like it came from a patisserie but is prepared in just a few minutes.
The result is a light pudding that is also fragrant, ideal for those looking for a dessert without too many added sugars thanks to the natural sweetness of persimmons. Try it! And let me know how you’ve customized it.
Here are two more persimmon recipes I recommend you try
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 2 Servings
- Cooking methods: Other
- Cuisine: Italian
Ingredients
INGREDIENT LIST
- 2 persimmons (ripe)
- 0.88 oz unsweetened cocoa powder
- 1 orange zest
- 1 persimmon (ripe)
- Half orange (the juice)
- 2 tsps potato starch (or cornstarch)
- candied orange (in cubes)
Tools
You won’t need any special tools to make this dessert
- 1 Small pot
- 2 Ramekins
- 1 Immersion blender
Steps to Make the Pudding
🥄Preparation of Persimmon and Chocolate Pudding with Orange
Indeed, this dessert is unique because it requires no thickeners such as gelatin, agar-agar, or starches. You just need to use very ripe persimmons as their sugar is a natural thickener.
To prepare this gluten-free and also vegan dessert is very simple. Scoop out the pulp from the persimmons, which is rich in many fibers, and pour it into the blender jar. Add the unsweetened cocoa and the grated orange zest, and start blending until you obtain a very velvety cream.
🍮Now it just needs to rest to thicken in the refrigerator for at least 2 hours. But first, pour everything into the molds you’ve chosen. I used simple muffin cups, and then store it in the fridge.
🍮🍊Now for the final touch…
Once the dessert has reached the right consistency, prepare the sauce to accompany it. Scoop out the pulp from the very ripe persimmon, add the juice of half an orange and its grated zest, and finally the cornstarch or potato starch. Mix very well, then slightly thicken it over low heat. Once you’ve obtained a velvety sauce, pour it over the pudding. You can use a fork to help, then decorate with candied orange, and finally, enjoy this delight.
📸 If you tried this recipe, send me your photo and I’ll share it on my socials
TIPS
👩🍳Choose very ripe persimmons
👩🍳You can also use silicone molds
👩🍳You can add some cinnamon to make the dessert even more special
QUESTIONS
🖐️Can I prepare the dessert in advance?
Certainly, even the day before, you just need to store it in the fridge
