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    You are in: Home / Recipes / Mole Sauce (Chocolate Based) Recipe
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    Mole Sauce (Chocolate Based)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Debbwl's Note:

    A popular Mexican sauce made of spice and chocolate. We enjoy it over enchiladas, chicken, and burritos. I some times make a double batch as this freezes very well. *Please do not leave out the chocolate as it is what makes this mole sauce.* Can be made vegetarian by using vegetable broth in place of chicken broth.

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    Units: US | Metric


    1. 1
      Heat oil in a large saucepan over med.
    2. 2
      low heat.
    3. 3
      Add onion, garlic, oregano, cumin and cinnamon.
    4. 4
      Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
    5. 5
      Mix in chili powder and flour, stir for 1 minutes.
    6. 6
      Gradually whisk in chicken broth.
    7. 7
      Increase heat to med. high.
    8. 8
      Boil until reduced, about 35 minutes, stirring occasionally.
    9. 9
      Remove from heat.
    10. 10
      Cool slightly.
    11. 11
      Process sauce, raisins, and almonds in blender until smooth.
    12. 12
      Heat over medium heat until hot.
    13. 13
      Whisk in chocolate.
    14. 14
      Reduce heat to low whisk and simmer about 3 minutes till well blended.

    Ratings & Reviews:

    • on May 19, 2011


      I'm sure some might say what I made wasn't authentic, but because what I prepared from this recipe was absolutely wonderful! Although I followed the list of ingredients, I did cut the amount of chili back by half! Other than that, everything was as given in the recipe! I served it over chicken burritos & we were completely satisfied! Definitely something I'd be more than happy to make again! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2011


      This was very good! A nice, thick, richly flavored dark sauce, just like I get at the local mexican joint over chicken enchiladas. As stated in the note, the chocolate is essential to this sauce! I used homemade chicken stock, ancho chili powder, and extra dark hershey's chocolate (it was on hand). The ancho is a mild chili, so my sauce was not terribly spicy, which is fine, since I plan to freeze most of it for later use. If I want spicy, I can add more when I use it. Since I used homemade stock, I needed to add a good amount of salt, but I waited until finished with the reduction before adding it. This is wonderful on chicken enchiladas, and I'm sure I'll find lots of other uses for it as well! Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2011

      Missing the complexity of chiles---must add either 10 pasilla, 5 mulato, 5 ancho--soak overnight and scrape insides...just chili powder doesn't do it. Adding a couple of chipotle peppers [adobo sauced smoked jalapenos---in the can easily found]. Also, there should be almonds, peanuts and pumpkin seeds ground.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Mole Sauce (Chocolate Based)

    Serving Size: 1 (1472 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 413.4
    Calories from Fat 266
    Total Fat 29.5 g
    Saturated Fat 9.0 g
    Cholesterol 0.0 mg
    Sodium 1305.4 mg
    Total Carbohydrate 32.7 g
    Dietary Fiber 9.2 g
    Sugars 8.4 g
    Protein 14.4 g

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