The English Post

Chocolate cups with persimmon

Written by Veronica Lavenia

Chocolate cups with persimmon are so simple and quick to prepare. They are suitable for occasions where you need to serve a dessert in few time. When it comes to food, I love simplicity.

Persimmons are a precious fruit. They contain insoluble fiber, very useful in counteracting high levels of cholesterol, as it is able to significantly reduce the absorption of cholesterol. In addition to being rich in water and sugar, persimmons are rich in fiber. For this, they have laxative effect and they are also diuretic, presenting a lot of potassium.

Persimmons give color and sweetness to a delicious eggs free dessert, ideal all year round with other seasonal fruit.

Chocolate is an excellent thickener and, even in creams like these, it perfectly replaces the eggs.

Chocolate cups with persimmon: Ingredients

Serves 2

200 g (7 oz) dark 80% chocolate

50 g (2 oz) dark 60% chocolate

50 g (2 oz) high quality organic butter

125 ml (4 fl oz) fresh whipping cream

5 unsweetened cookies, crumbled

2 ripe persimmon

Chocolate cups with persimmon: Method

  1. Melt the chocolate with the butter. Once it has cooled, add the cookies.
  2. Add the fresh cream and mix well. Make it cool.
  3. Pour the chocolate cream into cups.
  4. Wash and clean the persimmons, cut into dice and serve over the chocolate cream. Serve immediately.

Veronica Lavenia

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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate