Chocolate Mole Sauce with Chocolate Stout

Mole sauce with chocolate stout - deep, rich and complex flavors.

Chocolate Mole Sauce with Chocolate Stout

Decadent chocolate mole sauce in a few simple steps using easy to find ingredients.

5 from 1 vote

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Prep Time: 2

Cook Time: 12

Total Time: 24

Servings: ½ cup

Calories: 340kcal

Author: Milena Perrine

Ingredients

4 Dried Guajillo chiles or other mild dried chiles such as ancho
12 oz chocolate stout*
½ cup pitted prunes
1 cinnamon stick sub with ½ teaspoon ground cinnamon
1 cup beef stock
2 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon raw almonds use slivered or chop whole ones small
1 teaspoon sea salt
2 teaspoon mild vinegar such as rice or sherry

Instructions

Remove the seeds and tops of the dried chiles and dry toast them in a hot skillet for a few seconds per side until they puff up. Soak them in hot water for about 10 mins, then discard the water and place the reconstituted chiles in a cold sauce pan.**
Add the stout, prunes, cinnamon, beef stock, brown sugar, chili powder, almonds, stir and bring to boil.
Lower the heat to low and simmer until the liquid reduces by about half. This should take in the vicinity of 10-12 minutes.
Remove from heat, remove and discard the cinnamon stick and blend the mole with immersion blender. (Alternatively use food processor or blender, but be careful as you are dealing with hot liquid).
Add the salt and vinegar to the blended chocolate mole and stir to incorporate. Enjoy!

Notes

*The alcohol from the stout will cook off during the simmering leaving you with concentrated chocolaty, roasty malty goodness. If you really cannot use a chocolate stout or porter, increase the beef stock by 10 oz and add 1 ½ teaspoon of organic cocoa.

**Choose a pan that is at least 4 inches deep and about 8-10 inches in diameter. A larger surface area will help the mole sauce reduce faster.

If you have leftover mole sauce you can store it covered and refrigerated for about a week. When you need to use it again reheat it with a couple of tablespoons of broth in order to loosen it.

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