Chocolate-Tahini Fudge Sundae with Grilled Peaches: A diner-inspired dessert with a decadent twist

Prep the chocolate sauce and peaches in advance, then lay everything out on the table for the most decadent sundae bar ever.

Prep the chocolate sauce and peaches in advance, then lay everything out on the table for a sundae bar

(Photography by Michael Gozum)

Prepare to add this chocolate sauce to your repertoire of desserts. It has all the qualities we look for in a go-to recipe: it’s versatile, easy to make, can be prepared in advance and includes one unexpected ingredient that really sets it apart. The tahini in the sauce gives it a beautifully luscious texture and adds a subtle toasted flavour which really brings out the cocoa notes in the dark chocolate.

This ice cream sundae is a fun, summery way to serve the sauce, but you’ll find other ways to enjoy it all year long. It’s great poured over cake, waffles, pancakes, crepes, profiteroles or as a dip for fresh fruit, cookies and churros. Swirl it into cheesecake batter before baking, or chill it, scoop it and roll in toasted sesame seeds for giftable truffles — the list goes on and on. 

Chocolate-Tahini Fudge Sundae with Grilled Peaches


  • 6 oz 70% dark chocolate, chopped
  • 1 cup 35% whipping cream
  • ⅓ cup tahini paste
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ½ tsp vanilla extract
  • ¼ tsp kosher salt
  • 2 tbsp butter, melted
  • 1 tbsp honey
  • 3 ripe yet firm free-stone peaches, pitted and cut into wedges
  • 1 L good quality vanilla ice cream
  • ½ cup crumbled ginger snaps
  • 1 tbsp toasted sesame seeds


Place chocolate, cream, tahini, cinnamon and ginger in a heat-proof bowl and set over a saucepan with 1-inch of simmering water (ensure bottom of bowl does not touch water). Heat, stirring often, for 5 minutes or until melted and smooth. Stir in vanilla and salt. Cool, stirring occasionally, for 10 minutes before serving. Makes 2 cups. 

Meanwhile, preheat grill to medium-high heat; grease the grate well. Whisk melted butter with honey and toss with peaches; reserve bowl. Grill, turning often, for 2 to 3 minutes or until lightly marked and softened. Return to bowl and toss in residual honey mixture; cool for 5 minutes. Remove skin and discard. Chop peaches coarsely. 

Pour some chocolate sauce into the bottom of tall sundae glasses. Top with ice cream, peaches, crumbled ginger snaps and additional chocolate sauce. Sprinkle with sesame seeds. Repeat layers once. Garnish with additional cookies, peaches or whipped cream; if desired. Serve immediately. 

Note: Chocolate sauce can be stored, tightly covered in a heat-proof container, in the refrigerator for up to 1 week. To reheat, bring a large saucepan of water to a boil; remove from heat. Submerge container in water and stir often until sauce is smooth. Do not allow water to get into chocolate sauce. Whisk vigorously to loosen; add a splash of cream to help emulsify, if needed. 

Yield: Makes 4-6 servings

Sabrina is owner and Chief Culinary Officer of SF Creative Culinary Services, an all-inclusive content marketing agency, based just outside Toronto serving food & beverage brands all over the world. Follow along on Instagram @sf_creativeculinaryservices