Chocolate dessert with only 2 ingredients!
These little persimmon and chocolate creams are proof that a dessert can be as delicious as it is simple to make! After testing apple and pear, it's the persimmon 's turn to shine in this recipe. Its soft, sweet flesh blends perfectly with the richness of the chocolate, creating a creamy texture and balanced taste. A few strokes of the blender and you've got a dessert that's sure to please ;)
Ingredients
Materials
- 1 chopper
- Ramekins
Preparation
Scoop out the persimmon flesh with a spoon.
Transfer the persimmon flesh to the chopper.
Melt the chocolate and pour into the chopper.
Blend until smooth.
Pour the mixture into ramekins and refrigerate for at least 2 hours.
And voilà, it's ready!
*Feel free to decorate your creams with shredded coconut or hazelnuts :)
Observations
Can you use fruits other than persimmons in this recipe?
Yes, absolutely! We've already made this recipe with apple or pear, and the result was just as delicious. You can also try mango or banana to vary the flavours :)
What type of chocolate is best suited to this recipe?
We used dark pastry chocolate, but you can use more intense chocolate, depending on your tastes!
Is the recipe suitable for special diets?
This recipe is naturally gluten-free. For a vegan version, be sure to use dairy-free chocolate.
Can this cream dessert be sweetened further?
Persimmons are naturally sweet, but you can add a spoonful of maple syrup, honey or sugar to suit your taste.
Can the cream dessert be flavored?
Yes, feel free to add vanilla flavoring or even a little orange zest to enhance the flavors!
How do I store these dessert creams?
Store in the fridge in ramekins or airtight jars. They will keep for up to 48 hours.
Can they be prepared in advance?
Yes, we recommend it, to let the flavors develop. Just keep them chilled until ready to serve.
What toppings can I add on top?
For a crunchy touch, add hazelnut flakes, toasted almonds, crumbled cookies or, as we do, shredded coconut.
