How to make
When it's Christmas, we have so many dishes to prepare. This delicious and easy chocolate cream is a wonderful suggestion for your Christmas table.
I have two versions of this cream for you: with dark chocolate and cocoa. It's a lean dessert with a wonderful taste. You can double the amount of products!
Peel the persimmons.
Place the persimmons in the blender and blend until a smooth cream is obtained.
Add the sugar to the persimmon cream and mix.
Coarsely chop the chocolate.
Melt the chocolate in a water bath or in the microwave.
Melting the chocolate in a water bath: This is the classic method of melting chocolate that the elders used and that we all know.
Break the dark, milk or white chocolate and put it in a bowl.
Make sure the water is hot enough, place the bowl with the chopped chocolate in it so that the heat slowly spreads through the bowl and starts to warm up the chocolate.
Stir gently so that the chocolate melts completely.
Remember that the bowl should never touch the boiling water of the pot, but only be close to the heat.
Add the melted dark chocolate to the blended persimmon mixture, stirring with a spatula to mix the ingredients until a homogeneous cream is obtained. Fill your cups with the finished cream and once the cream has cooled, decorate it with whipped cream. You can also do without the cream, of course!
Your persimmon and chocolate cream is ready, you can serve it in cups or use it as a pie filling.
Tips and Variations:
It's best if the persimmons are at room temperature, so adding the melted chocolate won't cool it too quickly.
Instead of chocolate, you can add 1.4 oz (40 g) of cocoa and 0.7 oz (20 g) of flour and cook the mixture over very low heat for 5 minutes until it starts to thicken.
If you want, you can use cane sugar or powdered sugar. Enjoy!
Check out also what persimmons contains and learn how to choose persimmons and how to properly freeze persimmons.
