No bake | Dark Chocolate & Persimmon Mousse #vegetarian #fall #dessert #orange

“If it be not ripe, it will draw a man’s mouth awry, with much torment, but when it is ripe, it is as delicious as an apricot.”
Captain John Smith

Dark Chocolate & Persimmon Mousse 1Dark Chocolate & Persimmon Mousse … light, smooth, deep and delicious. The persimmon puree adds a pop of colour that welcomes fall with it’s bright orange like nothing else. OK maybe a papaya, but then the papaya lacks the translucent jelly like beauty of this special fruit.

A couple of years ago, we landed in Sydney on a cold night. I headed straight for the kitchen since I knew my sweet Ukrainian friend would always have something special waiting for me. I was duly rewarded… a line of persimmons sat neatly on her windowsill. It was instant fruit therapy, but they weren’t ripe, she pointed out. 

hachiya persimmonsCut to now. After waiting almost forever I gently inquired at my local fruit & vegetable vendor why persimmons, or Ramphal/Amarphal as they are locally referred to, weren’t showing up yet. You see Ruchira in Islamabad had already excitedly announced their foray, made a mousse and waxed eloquent about this delicious fruit.

Hachiya persimmonsI immediately developed persimmon withdrawal symptoms! Must have been my lucky day, because the guy at the shop came back two minutes later saying I should have asked for something else. He cranked open a fruit crate to uncover lines of persimmons, that too hachiyas, the variety I so love! They were all tickled pink that I asked for something and it popped out of the crate! I was chuffed!

hachiya persimmons Of course they were unripe. Very firm, very hard and barely a deep orange. Bite into a persimmon at this disastrous stage and you will be sorely {or surely} punished! It’s a strange fruit. When unripe it’s very edgy and astringent. Make the mistake, and you might never come back to it.

hachiya persimmonsBut allow them to sit out on the kitchen counter {or windowsill}; be patient, VERY PATIENT. Mine took almost 3 weeks to ripen. They will turn a bright, translucent orange, evenly coloured, with a few blackish spots; very soft to touch. The time is ripe to chill them and dig in, or just dig in if you can’t wait any longer! Sweet as honey and slippery like jelly, it’s an amazing fruit!

Dark Chocolate & Persimmon Mousse 2I HAD to make something with the puree. Unfortunately, only one hachiya was completely ripe, the fingertips sinking right into the fruit when I gently pressed it. Some quick thinking later I decided to make a dark chocolate mousse {inspired by this two ingredient winning recipe by Hervé This}. Had to keep the dieting diva in mind as she is off on another hair brained dieting venture.

Dark Chocolat & Persimmon Mousse The chocolate had to be dark {as it’s good for dieting she announced as she readily nibbled away on my precious stash}. 85% dark Lindt it was, and then a tasting later I figured it could use some low fat cream and a dash of sugar. The Dark Chocolate & Persimmon Mousse  is so rewarding to make, considering just a combination of chocolate and water can yield something so magical.

Dark Chocolate & Persimmon Mousse I added a dash of Grand Marnier {very optional}. It gave very slight orange undertones, enhancing the taste of the mousse gently. I did add a small dash to the persimmon puree as well to tie the flavours in. Separated by a layer of unsweetened low fat cream, it was a dessert we enjoyed!Dark Chocolate & Persimmon Mousse  Any dessert serving followed by ‘Can I have more?‘ is a sign of success! This Dark Chocolate & Persimmon Mousse  was one such example!


[print_this]Recipe: Dark Chocolate & Persimmon Mousse your picture

Summary: The dark chocolate mousse is fab on its own. Sensuous, smooth, satisfying, intense … everything that good quality dark chocolate promises to be. Top it with seasonal fruit, persimmon in this case, and some low fat cream. Mousse recipe adapted from here, inspired by Hervé This.

Prep Time: 5 minutes
Total Time: 40 minutes

  • Dark chocolate mousse
  • 200 grams bittersweet (%70 cocoa solids) chocolate, chopped
  • 170g water
  • 10g Grand marnier {optional}
  • 30g sugar, optional
  • 200ml low fat cream, room temperature
  • Topping
  • Pulp of 1 large ripe hachiya persimmon + 1 tsp grand marnier {latter optional}


  1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
  2. Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
  3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy.
  4. Add 100ml low fat cream and whip to mix
  5. Divide between 6 serving glasses/goblets
  6. Chill for an hour to set.
  7. Divide remaining 100g low fat cream between the 6.
  8. Chill for an hour. Divide the persimmon pulp between the 6, garnish with mint leaves if desired.


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  • 3 years ago

    Lovely. treat for the eyes

  • Safa
    3 years ago

    You’re a genius!

  • 3 years ago

    Oh boy! What lovely colors! Its a pity that I don’t get persimmon here. The fruit looks gorgeous. 🙂

  • 3 years ago

    Deeba doll, gorgeous pics, as usual.
    Persimmons rock! Such an interesting fruit. I simply love them. Gotta try your triple-layer mousse.
    Have a great w/end. xo

  • 3 years ago

    Oh how I love both types! Exquisite recipe! Thank you for sharing.

  • 3 years ago

    I <3 this. Such a beautiful dessert. And chocolate and persimmon is a deadly combination. Love love it. And the fact that the dieting diva wanted more, well, now I want some 🙂

  • I recently saw persimmons for the first time at our local Costco store here….grabbed the whole box , 6 in each…already ate two just like that skin n all….wasn’t overly sweet but not unripe either….might keep it until it fully ripens and then make them into pretty little things like this…cant take my eyes or mind off these beauties here….

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