Scoop the persimmon flesh into a blender, then add the hazelnuts and pulse until thick and smooth.

With a spatula, transfer the persimmon and hazelnut paste into a bowl.

Whip the cream into soft peaks, then gently fold it into the persimmon and hazelnut paste.

Fill the glasses or cups with the persimmon mousse and decorate it with crushed chocolate cookies and a sprinkle of cinnamon powder.

Keep in the fridge for a few hours before serving it.