Mini Chocolate Dessert with Persimmon and Bourbon Whipped Cream
Makes 6 servings
  • For chocolate dessert
  • ¼ cup heavy cream
  • 1 cup whole milk
  • ⅔ cup mayonnaise (I use Hampton Creek, Just Mayo)
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons instant coffee
  • 1 cup semi sweet chocolate chips
  • 1 tablespoon vanilla extract
  • 1 persimmon, skinned, cored and puréed
  • For bourbon whipped Cream
  • ½ cup heavy cream
  • ½ tablespoon confectioners' sugar
  • 1 teaspoon bourbon
  1. 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.
  2. While waiting for the chocolate dessert to set, make the whipped cream. In a cold, beat cream, sugar and bourbon until soft peaks form.
  3. 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