Chocolate Tangerine Cream Dessert

Name: Chocolate Tangerine Cream Dessert
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 servings
Ingredients: 6–7 tangerines; 1 lemon (zest only); 2 persimmons; 4 tablespoons liquid honey; 54 grams gelatin; 220 ml water; 140 grams dark chocolate; 130 ml hot cream (33% fat content)

Chocolate Tangerine Cream Dessert is a stunning no-bake treat that combines vibrant tangerine and creamy layers with a rich dark chocolate glaze. This elegant, citrus-infused dessert is perfect for special occasions, offering a harmonious blend of refreshing flavors and luxurious textures.

Useful and quick

Dec 15, 2024 - 13:18

Apr 12, 2025 - 00:58

Prep Time 30 min

Cook Time 15 min

Serving 10

Difficulty Intermediate

Chocolate Tangerine Cream Dessert is a stunning blend of flavors and textures that will captivate both the eyes and the taste buds. This elegant dessert combines the refreshing citrus notes of tangerine juice and lemon zest with the smooth richness of cream, delicately sweetened with honey. The velvety layers create a mesmerizing striped pattern, while a luscious dark chocolate glaze adds a decadent finish. Perfectly balanced between bright, fruity freshness and deep chocolate indulgence, Chocolate Tangerine Cream Dessert is an ideal centerpiece for special occasions or a luxurious treat to elevate any meal.

Ingredients

6–7 tangerines
1 lemon (zest only)
2 persimmons
4 tablespoons liquid honey
54 grams gelatin
220 ml water
140 grams dark chocolate
130 ml hot cream (33% fat content)

Nutritional Information

Calories: 280

Protein: 5g

Fat: 14g

Saturated Fat: 8g

Unsaturated Fat: 5g

Trans Fat: 0g

Carbohydrates: 35g

Sugar: 22g

Fiber: 3g

Cholesterol: 25mg

Sodium: 30mg

Show Nutrition Info

Directions

1. Step

Extract the juice from 6–7 tangerines using a blender. Strain the juice through a sieve into a pan. Add the zest of one lemon and the peeled and chopped skins of 2 persimmons to the tangerine juice. Heat the mixture until it boils, stirring continuously. Remove the lemon zest, then blend the mixture with an electric blender until smooth. Stir in 2 tablespoons of liquid honey. In a separate bowl, mix 25 grams of gelatin with 80 ml of water. Add this mixture to the tangerine juice, stirring thoroughly.

2. Step

In another bowl, combine 500 grams of sour cream (at room temperature) with 10 grams of vanilla sugar, 2 tablespoons of liquid honey, 25 grams of gelatin, and 100 ml of water. Heat this mixture slightly to dissolve the gelatin, then mix it thoroughly into the sour cream. Combine the tangerine juice mixture with the sour cream mixture by alternating spoonfuls of each in a large bowl. Refrigerate for 2–3 hours until set.

3. Step

Chop 140 grams of dark chocolate into small pieces and place them in a heatproof bowl. Pour 130 ml of hot cream (33% fat content) over the chocolate and stir until smooth. Refrigerate the chocolate mixture for 2–3 hours, then pour it over the set dessert. Refrigerate for an additional 20 minutes before serving.