From Ezra Cohen Montreal: Inspired Chocolate Pistachio Fudge (With a Twist!)

Ezra Cohen Montreal Chocolate Pistachio Fudge

Ezra Cohen, McGill graduate and founder of Ezra Cohen Montreal, is always looking back in his roots when coming up with new recipes. So when it came time to tackle pistachio chocolate fudge, he knew he had to bring in some inspiration from his favorite alma mater.

Montreal is a thriving food community, which is great news for McGill students. While early morning classes and late-night studying might necessitate a trip to one of the campus dining halls, there is more than enough opportunity to enjoy all of the delectable creativity in the surrounding city. And this pistachio fudge recipe incorporates some of Ezra’s own favorite off-campus bites from his time in The City of Saints.

Ezra’s pistachio fudge brings in two big inspirations from his McGill years: the sesame seeds atop Montreal bagels and the pretzel topping from Ezra’s favorite chocolate-dipped cone at La Diperie. Combine that with perfectly roasted pistachios and deep dark chocolate and you get the most delicious bite this side of the Canada-U.S. border.

Ezra Cohen Montreal Pistachio Fudge Recipe

How to Make Pistachio Fudge with Sesame and Pretzels


1 ¼ cup shelled and roasted pistachios

1 tablespoon toasted sesame seeds

2 teaspoons sugar

12 ounces 70% dark chocolate, chopped

1 (14 ounce) can sweetened condensed milk

Pinch of salt

2 cups roughly chopped miniature pretzels


1. Put ¼ cup pistachios in food processor and pulse until chopped. Be careful not to pulse too finely—you don’t want it to become a powder. Mix in sesame seeds and sugar and set aside.

2. In a saucepan over low heat, melt together the dark chocolate, sweetened condensed milk, and salt. While it’s melting, put the remaining cup of pistachios is a plastic bag and use a rolling pin or another heavy device to break up the pieces into slightly smaller chunks. Add nuts to melted chocolate mixture.

3. Pour the chocolate mixture into a 9-inch baking pan fitted with parchment paper for easy removal later. Smooth the top, then generously sprinkle it with the pistachio and sesame mixture and chopped miniature pretzels.

4. Let the fudge cool to room temperature and then refrigerate for at least four hours. Once ready, cut into squares and enjoy!

Want to put your own spin on this McGill-inspired pistachio fudge? The campus and Montreal offer plenty of other inspiration. Case in point: nix the sesame seeds and pretzels and combine your ¼ cup pistachios with a tablespoon of maple syrup and a touch of espresso powder for fudge that’s reminiscent of the maple latte at Montreal’s Café Humble Lion. Yum!

For more great recipes from Ezra Cohen Montreal (including our fan-favorite Praline Pecan Butter Fudge), check out the rest of our recipe blog.

Written by Ezra Cohen
Ezra Cohen, food aficionado and entrepreneur created his own line of nut butter. Always curious about new ways to consume nut butter, he shares all his new recipes on this blog! Don't hesitate to comment with your own tips and share online!