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
Scale
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.
