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Decadent Persimmon Chocolate Pudding
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.
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.
Notes
TIP 1: 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.
TIP 2: For best results, sift the cocoa powder before adding it to avoid lumps in the pudding.
TIP 3: Fill each mold about three-quarters full, leaving a little space at the top to allow for easy unmolding later.
TIP 4: 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.
TIP 5: 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.
Nutrition
Serving: 100gCalories: 187kcalCarbohydrates: 49gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 578mgFiber: 5gSugar: 0.2gVitamin C: 83mgCalcium: 50mgIron: 5mg
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