Chocolate persimmon solete

Peel and chop the persimmon. Add the chopped persimmon, ground oats, egg whites, date paste and baking powder to the blender. Grind everything very well and add in our molds. Cook in the microwave 1.5 -2 minutes depending on the power of the microwave. Remove and let cool on a wire rack.

In the meantime, we make the couverture. Add 30 ml of hot water in a glass and add the spoonful of pure chocolate, mix vigorously until a texture without lumps is obtained.

On the rack, place a plate underneath and bathe our soletes with the chocolate until they are completely covered.

Serve and enjoy 🙂