Creamy Persimmon Chocolate Parfait: A Seasonal Delight (Print Version)

Layers of sweet persimmon and rich chocolate make this Persimmon Chocolate Parfait a delightful dessert. Simple, elegant, and so satisfying.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 5 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Fusion
Dietary: Vegetarian

# Ingredients:

→ Creamy Chocolate Base

01 - 1 ½ cups (360ml) heavy cream, divided
02 - 4 oz (113g) good quality dark chocolate (70% cacao), chopped
03 - 2 tbsp granulated sugar
04 - 1 tsp pure vanilla extract

→ Sweet Persimmon Layer

05 - 3-4 very ripe Hachiya persimmons
06 - 1 tsp orange zest

→ Garnish & Finishing Touches

07 - Chocolate shavings or cacao nibs (for garnish)
08 - 2 tbsp chopped toasted pecans or walnuts (optional)

# Instructions:

01 - First things first, grab those super ripe Hachiya persimmons. You want them squishy soft, almost like water balloons about to pop. Carefully scoop out the flesh into a small bowl, discarding any seeds or tough bits. Mash it really well with a fork, or for a super smooth texture, give it a quick pulse in a food processor. Stir in the orange zest. This is where you start smelling that incredible autumnal aroma, honestly, it's divine.
02 - In a heatproof bowl, combine your chopped dark chocolate and sugar. Heat 1 cup (240ml) of the heavy cream in a small saucepan until it just barely simmers – you'll see tiny bubbles around the edges. Pour the hot cream over the chocolate and sugar, and let it sit for about 5 minutes. Don't stir it yet! This step always makes me nervous, but trust the process. After 5 minutes, whisk gently until it’s smooth and glossy. Stir in the vanilla extract.
03 - Now, in a separate, chilled bowl (I pop mine in the freezer for 10 minutes beforehand – it helps!), whip the remaining ½ cup (120ml) heavy cream until soft peaks form. This step is crucial for that airy, light contrast. Be careful not to over-whip it, or you’ll end up with butter, which I've accidentally done more times than I care to admit. Just a gentle, fluffy cloud is what we’re aiming for here.
04 - Once your ganache has cooled slightly (it should still be pourable but not piping hot), gently fold about half of your whipped cream into the chocolate ganache. Do this in two additions, being careful not to deflate the cream too much. This makes a lighter, mousse-like chocolate layer. It should look like a rich, dreamy cloud. I love watching the dark chocolate swirl with the white cream here, it’s just so pretty.
05 - Grab your serving glasses – clear ones are best for showing off those beautiful layers! Start with a spoon of the chocolate cream at the bottom. Then, carefully spoon in a layer of the persimmon puree. Alternate these layers, building up your Persimmon Chocolate Parfait. I usually get about 2-3 layers of each, depending on the glass size. Don't worry if it's not perfectly neat; a little rustic charm is totally allowed in my kitchen!
06 - Once layered, pop your parfaits into the fridge for at least 2 hours to chill. This allows the flavors to meld and the layers to set properly. When you’re ready to serve, pull them out and add your finishing touches. Sprinkle with chocolate shavings or cacao nibs, and if you’re feeling extra, a few toasted pecans. The contrast of the cool, creamy dessert with the crunchy topping is just wonderful. Enjoy!

# Notes:

01 - Always use super ripe Hachiya persimmons for that silky smooth texture – underripe ones are just no fun, trust me.
02 - You can whip the cream and make the chocolate ganache ahead of time. Just layer them right before serving for the freshest taste.
03 - No heavy cream? Coconut cream (the thick part from a can) works in a pinch for a dairy-free twist, though the texture is a bit different.
04 - A sprinkle of flaky sea salt on top of the chocolate layer really makes the flavors pop. It's my secret weapon!

# Equipment Needed:

01 - Small saucepan
02 - heatproof bowl
03 - mixing bowls
04 - whisk
05 - food processor (optional)
06 - serving glasses

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 4-6g

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