Tahini-Chocolate Sauce
This rich and creamy fudge sauce was 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.
Ingredients
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 Tablespoons Dutch-process cocoa powder
- ⅓ cup well-stirred tahini
- ½ cup bittersweet chocolate chips about 2 ounces
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- 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.
Notes
MAKE AHEAD: The chocolate sauce can be refrigerated for up to 2 weeks.
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