Mole Sauce Chocolate Based
Dive into the rich, complex flavors of traditional Mexican cuisine with this Chocolate-Based Mole Sauce recipe, a velvety, deeply flavorful creation that combines dried chiles, aromatic spices, and bittersweet chocolate for a truly unforgettable dish. This authentic mole features ancho, guajillo, and pasilla chiles, toasted to release their smoky essence, then blended with ingredients like almonds, sesame seeds, and raisins for a beautifully balanced sauce. A touch of 70% cocoa chocolate adds a luscious depth, while cinnamon and cumin provide warm, earthy undertones. Perfect for draping over roasted chicken, pork, or vegetables, this classic mole recipe brings a taste of Mexico to your kitchen, all in just over an hour. Whether you're hosting a dinner party or exploring new flavors, this homemade mole sauce is sure to impress!
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Recipe Information
Ingredients
- 3 pieces dried ancho chiles
- 3 pieces dried guajillo chiles
- 2 pieces dried pasilla chiles
- 2 cups hot water
- 2 tablespoons vegetable oil
- 1 medium white onion, chopped
- 4 pieces garlic cloves, minced
- 2 tablespoons raw almonds
- 1 tablespoon sesame seeds
- 1 piece cinnamon stick
- 1 cup canned diced tomatoes
- 2 tablespoons raisins
- 2 cups low-sodium chicken broth
- 2 ounces bittersweet chocolate (70% cocoa), chopped
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Remove the stems and seeds from the dried ancho, guajillo, and pasilla chiles.
In a dry skillet over medium heat, toast the chiles for 1-2 minutes on each side, until they become fragrant but not burned.
Transfer the toasted chiles to a bowl and cover them with 2 cups of hot water. Let the chiles soak for about 20 minutes until softened.
In a large skillet, heat the vegetable oil over medium heat.
Add the chopped onion and sauté for 5-6 minutes until translucent. Add the minced garlic and cook for another minute.
Add the raw almonds, sesame seeds, and cinnamon stick, and cook for 2-3 minutes until the nuts and seeds are slightly toasted.
Stir in the canned diced tomatoes and raisins. Cook for 3-4 minutes to allow the mixture to combine.
Transfer the softened chiles along with 1 cup of their soaking liquid into a blender. Add the onion-tomato mixture and blend until smooth.
Return the blended mixture to the skillet over medium heat and stir. Add the chicken broth and simmer for 20 minutes, stirring occasionally.
Add the chopped bittersweet chocolate, stirring until it melts into the sauce. Then stir in the sugar, ground cumin, salt, and pepper. Adjust seasoning to taste.
Simmer the sauce for an additional 10 minutes, stirring frequently, until it thickens slightly.
Remove the cinnamon stick before serving. Serve warm over chicken, pork, or vegetables.
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 9.1 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 501 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
