If you have a sweet tooth that craves something both rich and refreshingly fruity, the Persimmon Chocolate Cream Dessert Recipe is an absolute must-try. This luscious creation blends the silky smoothness of dark chocolate with the natural sweetness of ripe persimmons, creating a harmony of flavors that dance on your tongue. Whether baked to a delicate custard or chilled till set, this dessert brings together velvety texture and warm autumnal notes, making it an irresistible treat for any occasion.
Ingredients You’ll Need
This recipe beautifully balances simple, wholesome ingredients, each chosen to build layers of flavor and creamy texture that truly elevate the dessert experience. From the naturally sweet persimmons to the richness of dark chocolate and whipped cream, every component plays its part perfectly.
- 2 large ripe persimmons, peeled and pureed: The star of the dish, offering a sweet, honey-like flavor and smooth texture.
- 3.5 oz (100g) dark chocolate, chopped: Adds bittersweet depth and richness that complements the fruit’s sweetness.
- 1 cup (240ml) heavy cream, whipped: Provides a light, airy finish when folded in or dolloped on top.
- 1/4 cup (50g) sugar: Balances and amplifies the natural sugars of the persimmons without overpowering.
- 2 tablespoons (28g) unsalted butter: Helps create a smooth, luscious consistency when melted with the chocolate.
- 1 teaspoon vanilla extract: Infuses a warm, fragrant aroma that ties all flavors together.
- 2 large eggs: Essential for structure and setting the dessert when baked.
- 1 tablespoon cornstarch: Adds gentle thickening to achieve the perfect creaminess.
- Pinch of salt: Enhances all the flavors, making them pop.
How to Make Persimmon Chocolate Cream Dessert Recipe
Step 1: Prepare the Persimmon Puree
Begin by peeling the ripe persimmons and blending them into a smooth, luscious puree. The creaminess of the puree is the cornerstone of this dessert’s texture and flavor, so make sure your persimmons are soft and perfectly ripe for that golden sweetness.
Step 2: Melt Chocolate and Butter
Next, gently melt the chopped dark chocolate together with the unsalted butter in a saucepan over low heat. Stir frequently to ensure a silky and glossy mixture, which will provide the rich chocolate backbone of this dessert.
Step 3: Combine Wet Ingredients
Whisk together the sugar, vanilla extract, eggs, and cornstarch until smooth and well combined. This mixture is key to the custard-like consistency and will set beautifully during baking or chilling.
Step 4: Mix Persimmon Puree and Salt
Fold the persimmon puree and a pinch of salt into the chocolate mixture. The salt is subtle but crucial, bringing out the best in the chocolate and fruit blend while balancing the sweetness.
Step 5: Prepare Baking Vessels
Lightly grease your ramekins or dessert cups to prevent sticking. This simple step ensures your dessert will come out cleanly and look pristine when served.
Step 6: Fill and Set
Pour the luscious mix evenly into your prepared containers. For a warm, tender custard experience, bake them in a preheated oven at 325°F (165°C) for about 20 to 25 minutes until set but still slightly wobbly in the center. Alternatively, for a cool, refreshing custard, refrigerate the cups for at least three hours until firm.
Step 7: Top with Whipped Cream
Finally, crown your dessert with a generous scoop or piped swirl of freshly whipped cream. The creamy topping is a delightful partner to the intense flavors beneath it.
How to Serve Persimmon Chocolate Cream Dessert Recipe
Garnishes
Adding garnishes takes your Persimmon Chocolate Cream Dessert Recipe from lovely to dazzling. Think a sprinkle of dark cocoa nibs for crunch, a dusting of cinnamon or nutmeg for warmth, or even thin slices of fresh persimmon for a pretty, natural decoration. These touches enhance both visual appeal and flavor contrasts.
Side Dishes
This dessert pairs wonderfully with a simple cup of espresso or a fragrant black tea, which help cleanse the palate between bites. For something festive, a light glass of dessert wine or sparkling rosé makes the experience truly special.
Creative Ways to Present
Feel free to get playful with presentation. Serve the dessert in clear glasses to showcase the layers, or set individual portions atop crisp cookie crumbs or chocolate tuile for added texture. For an intimate gathering, assemble mini parfaits by layering the dessert with crushed nuts and a drizzle of caramel sauce.
Make Ahead and Storage
Storing Leftovers
Your Persimmon Chocolate Cream Dessert Recipe keeps beautifully in the fridge for up to three days. Keep the containers covered tightly to maintain moisture and prevent any fridge odors from seeping in. The flavors meld even more with time, making leftovers just as delightful.
Freezing
If you want to extend the life of this dessert, it freezes well. Place the portions in airtight containers or wrap them securely. When ready to enjoy, thaw in the refrigerator overnight. Note that whipped cream toppings are best added fresh after thawing to retain their delightful fluffiness.
Reheating
If you baked the dessert and prefer it warm, gently warm it in a low-temperature oven for a few minutes until it reaches your preferred temperature. Avoid microwaving directly to prevent overcooking or uneven heating. If chilled, serving it cold is equally delicious and refreshing.
FAQs
Can I use a different type of chocolate for this dessert?
Absolutely! While dark chocolate provides a nice balance with the persimmon’s sweetness, you can experiment with milk or semi-sweet chocolate for a creamier, sweeter result. Just adjust sugar slightly as needed.
What if I don’t have fresh persimmons?
If fresh persimmons are not available, canned or frozen persimmon puree can be a substitute, but fresh fruit is recommended for the best flavor and texture. Make sure the puree is smooth and ripe for full sweetness.
Is it necessary to bake the dessert or can it be served chilled only?
Both methods work wonderfully! Baking results in a soft custard texture, while chilling creates a firm, mousse-like dessert. Choose based on your preference or time constraints.
Can I make this recipe vegan?
With some tweaks, yes! Substitute dairy heavy cream for coconut cream and use a vegan butter alternative. Replace eggs with cornstarch or a plant-based binding ingredient, and use vegan chocolate. The result will be slightly different but still delicious.
How ripe should the persimmons be for the best flavor?
They should be very ripe and soft to the touch, almost jelly-like inside. This ripeness ensures optimal sweetness and smooth texture, essential for the creamy nature of this dessert.
Final Thoughts
If you’re searching for a dessert that feels indulgent yet fresh and vibrant, the Persimmon Chocolate Cream Dessert Recipe is a treasure you will want to keep coming back to. It’s a perfect blend of seasonal fruit and rich chocolate, wrapped in a creamy texture that’s both comforting and elegant. Give it a try—you might just find your new favorite way to enjoy persimmons!
Print
Persimmon Chocolate Cream Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A luscious persimmon dessert combining the rich flavors of ripe persimmons and dark chocolate into a smooth, baked custard-like treat. Perfectly complemented with a dollop of whipped cream, this elegant dessert is simple to prepare and can be served chilled or at room temperature.
Ingredients
Persimmon Puree
- 2 large ripe persimmons, peeled and pureed
Chocolate Mixture
- 3.5 oz (100g) dark chocolate, chopped
- 2 tablespoons (28g) unsalted butter
- 1/4 cup (50g) sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon cornstarch
- Pinch of salt
Topping
- 1 cup (240ml) heavy cream, whipped
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) if you are baking the dessert to achieve a delicate custard texture.
- Puree Persimmons: Blend the peeled persimmons into a smooth puree and set aside for later incorporation.
- Melt Chocolate and Butter: In a saucepan over low heat, melt the chopped dark chocolate and unsalted butter together, stirring gently until smooth.
- Mix Eggs and Sugar: Whisk in the sugar, vanilla extract, eggs, and cornstarch into the melted chocolate mixture until fully combined and smooth.
- Add Persimmon and Salt: Incorporate the persimmon puree and a pinch of salt into the chocolate mixture, stirring thoroughly to blend all flavors.
- Prepare Ramekins: Lightly grease ramekins or dessert cups to prevent sticking and prepare for baking.
- Fill Ramekins: Pour the persimmon-chocolate mixture evenly into the prepared ramekins or dessert cups.
- Bake or Chill: Bake the filled ramekins for 20–25 minutes in the preheated oven until set, or alternatively, refrigerate for at least 3 hours to serve a chilled version.
- Add Topping: Once baked or chilled, top each serving with a generous dollop of whipped heavy cream and garnish as desired.
- Serve: Serve the persimmon dessert chilled or at room temperature, and enjoy this rich, fruity delicacy.
Notes
- Ensure persimmons are fully ripe for maximum sweetness and smooth texture.
- The dessert can be served warm right after baking or chilled for a firmer texture.
- For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate.
- Use good quality dark chocolate with at least 60% cocoa for best flavor.
- To add extra texture, sprinkle chopped nuts on top with whipped cream.
