In a saucepan, whisk together heavy cream, milk, mayo, cream, sugar and coffee over medium heat until well combined and have a thicker consistency, approximately 5 minutes. Remove from pan heat. Add chocolate chips and vanilla to the cream mixture, and whisk until the chocolate is melted. Yielding approximately 2-1/2 cups. Evenly pour and divide the mixture between six 5 ounce (mini) Weck jars, set aside. Once cool to the touch, chill in the refrigerator until set, about 3 hours.
While waiting for the chocolate dessert to set, make the whipped cream. In a cold, beat cream, sugar and bourbon until soft peaks form.
Serve chocolate dessert with a dollop of whipped cream and persimmon purée. And if you have some extra persimmon fruit, cut into small dices and place on top (along with a chocolate chip, to achieve that cute factor.)
Recipe by Flavor and Friends at http://flavorandfriends.com/mini-chocolate-dessert-with-persimmon-and-bourbon-whipped-cream/