Chocolate Mole Sauce

Sauces

Feb 25

Third stop on the Lenten chocolate journey: Mexico, the birthplace of cocoa. The history of chocolate began over 4,000 years ago in ancient Mesoamerica, current day Mexico, where the first cacao plants were found. But this stop is not for what you may be thinking (i.e. Mexican hot chocolate). Mole sauce is a sauce that comes from the Oaxaca and Puebla regions of Mexico and is typically made up of dried chiles, spices, fruits, and seasonings. The term “mole” actually comes from the Nahuatl word “molli,” meaning “sauce” or “concoction.” My mole sauce has some dark chocolate added in and crunchy almond butter for an extra depth of flavor and creaminess. This chocolate mole sauce is a yes from me, and it happens to be gluten free!

Ingredients

2 tsp olive oil

2 garlic cloves, minced (1 tsp)

1/2 cup white onion, chopped

2 tbsp chili powder

1/2 tsp cinnamon

2 tsp cumin

2 tsp dried oregano

1/2 tsp ground cloves

2 chipotle peppers in sauce (canned)

1 3/4 cups chicken or vegetable stock

2 tbsp almond butter

2 oz dark chocolate (I used 72%)

1 tbsp unsweetened cocoa powder

Pinch of sea salt

Instructions

Heat olive oil in a medium saucepan. Once oil is hot, add the onion in and cook until translucent (about 2-3 minutes). Add in garlic and cook for another 30 seconds until fragrant.
Add the spices and chipotle peppers. Mix together and cook for another 2 minutes.
Remove pot from heat and add in broth, stirring as you add the broth to combine.
Carefully, transfer the sauce to a high-speed blender (can also use an immersion blender) and blend until smooth.
Transfer mixture back to the pot and add almond butter, chocolate, cocoa powder, and sea salt. Return heat to medium-high and bring the sauce to a boil before simmering for about 15 minutes. Simmer on low heat.
Once ready, top any protein, enchiladas, tacos, soups, rice/beans, etcetera and enjoy!