Persimmon chocolate pudding is a light and refreshing dessert, perfect for fall. This easy recipe requires just two simple ingredients: ripe persimmons and unsweetened cocoa. It’s completely free of dairy and eggs, making it a great option for many different diets, including vegan ones.
If you’re looking for an alternative to the classic Italian Budino al Cioccolato, this dessert is a must-try. It’s especially ideal during the fall and winter months when persimmons are at their sweetest. You might even call it a raw persimmon chocolate pudding because there’s no cooking involved at all.
To make this persimmon and cocoa pudding, you won’t need sugar, gelatin, or any thickeners. The natural sweetness of ripe persimmons is more than enough, and their creamy texture helps the pudding set perfectly. It’s both firm and silky without any extra effort.
The preparation is simple: just scoop out the persimmon pulp and blend it with cocoa. Pour the mixture into pudding molds and let it chill in the refrigerator for at least two hours. For best results, you can even make it a day ahead and let it rest in the fridge until you're ready to serve.
For a finishing touch, sprinkle some chopped pistachios on top. They add a nice crunch and a pop of color that beautifully complements the rich brown of the chocolate pudding.
Give this quick and unique recipe a try! In just a couple of hours, you’ll have a delicious persimmon chocolate pudding that’s perfect for the cold season.
Ingredients
Prep Time: 10 Min | Cooling Time: 2 ½ Hours | Servings: 4
PLEASE NOTE: These are the doses for 4 single portion molds
- 500 g (1.1 pound) ripe persimmons
- 50 g (4 tablespoons) of unsweetened cocoa powder
- chopped pistachios to taste
Kitchen Tools and Equipment
To make this very simple recipe you need a good blender to blend and smooth the persimmon pulp and cocoa.
- I used an immersion blender but an even more powerful food chopper is fine.
- Finally you will need 4 single portion molds.. You can also make a larger single pudding to cut into slices in which case you can choose a classic budino mold of about 18 cm (7 inch) in diameter.
Instructions
Step 1) - To prepare the persimmon and cocoa pudding, begin by washing the persimmons thoroughly under running water to remove any dirt. Once clean, remove the stalk at the top of each persimmon. Then, extract the pulp.
TIP: If the persimmons are firm, peel off the skin and cut them into small pieces before proceeding. If the persimmons are very soft, you can skip peeling and simply scoop out the pulp with a spoon directly from the center of the fruit. Make sure to remove any seeds or tough parts before continuing.
Step 2) - Place the persimmon pulp into the bowl of a blender or food processor. Add the bitter cocoa powder on top of the pulp.
TIP: For best results, sift the cocoa powder before adding it to avoid lumps in the pudding.
Step 3) - Blend the persimmon and cocoa mixture until it becomes completely smooth and creamy. Take your time to ensure the texture is even, as this will make the pudding firm and silky.
Once the mixture is ready, pour it into individual pudding molds.
TIP: Fill each mold about three-quarters full, leaving a little space at the top to allow for easy unmolding later.
Step 4) - Cover the molds with their lids or wrap them tightly with plastic wrap. Place the filled molds in the refrigerator and let them chill for at least 2 hours.
TIP: This resting time allows the pudding to set and achieve the perfect consistency. If you prefer, you can leave them in the fridge overnight for even better results.
Step 5) - When you're ready to serve, take the molds out of the refrigerator. Remove the lid and gently invert each pudding onto a serving plate. Carefully lift off the mold, including the small lid or base at the top, if present. The pudding should slide out smoothly without sticking.
Decorate the puddings with chopped pistachios, which add a delightful crunch and a pop of color.
Serve the puddings immediately and enjoy their creamy texture and rich flavor.
TIP: If pistachios aren’t available, feel free to use another garnish of your choice, such as grated dark chocolate, cocoa nibs, or a drizzle of honey.
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Storage
You can store persimmon pudding in the refrigerator for 2-3 days covered with plastic wrap or in the mold with a lid.
Tips
To achieve the best results, use a soft, juicy, and well-ripened persimmon variety. Avoid apple persimmons, as they do not provide the right texture or sweetness for this recipe.
Keep in mind that the pudding may lose some of the natural sweet liquid from the persimmons after many hours, which can make it less creamy and slightly less sweet.
For the best experience, enjoy the pudding within 24 hours of preparation. It will remain edible for 2-3 days, but the texture and flavor may change slightly over time.
Variations
Skip the Cocoa for a Fruity Twist: If you’re not a fan of chocolate, you can omit the cocoa and make a simple persimmon-only pudding. To add more depth to the flavor, consider enhancing it with a touch of cinnamon.
Creative Toppings: Decorate the pudding however you like! Pistachio granules add a lovely crunch and vibrant color. Alternatively, you can sprinkle extra cocoa powder on top or add chopped hazelnuts for a nutty flavor that pairs perfectly with persimmons. Crumbled amaretti biscuits also make an excellent topping, adding both flavor and texture.
Adjusting Sweetness: This recipe uses only bitter cocoa and the natural sweetness of persimmons. However, if you prefer a sweeter dessert, you can opt for sweetened cocoa or mix in a tablespoon of icing sugar. The sweetness can be adjusted based on personal preference and the ripeness of your persimmons.
Zesty Enhancements: For a unique twist, add a little orange or lemon zest to the persimmon and cocoa mixture. This will give the pudding a refreshing and surprising flavor boost.
Curiosities
Why Does Persimmon Pudding Solidify so Easily? Persimmons are naturally rich in pectin, a natural thickening agent. Pectin allows the pudding to set without the need for gelatin, isinglass, or other artificial thickeners.
This unique quality, combined with the natural sweetness of persimmons, makes this dessert simple yet delightful. In most cases, you won’t need to add sugar unless your persimmons are not fully ripe.
How to Serve
This pudding is a perfect spoon dessert to enjoy at the end of a cozy fall lunch or dinner. Always serve it chilled, straight from the refrigerator, for the best texture and flavor.
Its versatility makes it suitable for a variety of menus, whether you’re serving meat, fish, vegetarian, or vegan dishes. It’s a light yet satisfying dessert that complements any meal beautifully.
Recipe Card
Decadent Persimmon Chocolate Pudding
Ingredients
- 500 g persimmons 1.1 pound
- 50 g unsweetened cocoa powder 4 tablespoons
- pistachios to taste, chopped
Instructions
- To prepare the persimmon and cocoa pudding, begin by washing the persimmons thoroughly under running water to remove any dirt. Once clean, remove the stalk at the top of each persimmon. Then, extract the pulp.
- Place the persimmon pulp into the bowl of a blender or food processor. Add the bitter cocoa powder on top of the pulp.
- Blend the persimmon and cocoa mixture until it becomes completely smooth and creamy. Take your time to ensure the texture is even, as this will make the pudding firm and silky.
- Once the mixture is ready, pour it into individual pudding molds.
- Cover the molds with their lids or wrap them tightly with plastic wrap. Place the filled molds in the refrigerator and let them chill for at least 2 hours.
- When you're ready to serve, take the molds out of the refrigerator. Remove the lid and gently invert each pudding onto a serving plate. Carefully lift off the mold, including the small lid or base at the top, if present. The pudding should slide out smoothly without sticking.
- Decorate the puddings with chopped pistachios, which add a delightful crunch and a pop of color.
- Serve the puddings immediately and enjoy their creamy texture and rich flavor.
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