Tahini-Chocolate Sauce

 

This rich-and-creamy fudge sauce is inspired by one of my favorite recipes from The Bojon Gourmet. The tahini adds a nutty, savoriness to the sauce that cuts through
the sweetness of the ice cream. The Bojon Gourmet version is vegan, so feel free to try a nut or plant milk here to make it dairy-free. Want to make it a full spread?
Try the Salted Whiskey Caramel and Blueberry-Lavender sauces, too!

 
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Makes 1 Pint

  • 1 cup whole milk

  • ¼ cup granulated sugar

  • 2 Tablespoons Dutch-process cocoa powder

  • 1/3 cup well-stirred tahini

  • ½ cup bittersweet chocolate chips (about 2 ounces)

  • 1 teaspoon vanilla extract

  • ½ teaspoon salt

 
In a medium saucepan, combine the milk, sugar and cocoa powder. Bring to a boil over moderately-high heat, whisking constantly. Remove from the heat and whisk in the tahini, chocolate chips, vanilla and salt. Transfer to a heatproof 1-pint jar and let cool completely. Refrigerate until ready to use. The sauce will thicken as it cools. For serving, remove the lid and microwave on high for 1 minute.

MAKE AHEAD The chocolate sauce can be refrigerated for up to 2 weeks.