This elegant and simple dessert makes for a perfect end to any summer day. Grill up these peaches during a barbeque or serve as a nice 4th of July treat.

Grilled Peaches and Chocolate Cream



  • ¼ cup mascarpone cheese
  • 3oz Divine White Chocolate (one bar)
  • ¼ cup coconut milk
  • 4 tablespoons coconut butter
  • 1 tablespoon honey
  • ¼ teaspoon fresh orange zest
  • ¼ teaspoon vanilla extract
  • ½ tablespoon canola oil
  • 6 large ripe freestone peaches (halved, and pitted)
  • 2oz Divine 85% Dark Chocolate
  • Mint leaves
-Lightly coat grill with cooking spray and preheat to high.
-In a saucepan melt the white chocolate and the coconut milk together stirring over low heat. Set aside to cool.


-In a small bowl, combine mascarpone with the coconut butter and whisk in a mixer on high for about three minutes or until the mixture looks smooth and fluffy. Add in the honey, and orange zest and vanilla and melted chocolate mixture until it thickens.
-Brush each of the peach halves with canola oil.


-Grill peaches, cut side down, for 3 minutes, until you can see grill marks form. Turn and grill the other side for an additional 3 minutes or until the tops caramelize.
-Rig a double boiler and melt 20z of 85% Dark Chocolate
-Spoon a dollop of the white chocolate mascarpone mixture into the center of each peach. Drizzle the dark chocolate over the top and garnish with a mint leaf. Serve warm.