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Le Chaudron recipe

Mole simple express

Quick chocolate and chili mole

⏱ 30 minServes 6Medium185 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 100 g (3½ oz)70% dark chocolate
  • 3dried ancho chilies, rehydrated
  • 1yellow onion, sliced
  • 4 clovesgarlic, crushed
  • 50 g (2 oz)sliced almonds
  • 30 g (1 oz)sesame seeds
  • 500 ml (2 cups)chicken stock
  • 1 tbspground cinnamon
  • 1 tspground cumin
  • 1 tspground cloves
  • 200 g (7 oz)tomatoes, peeled and chopped
  • 3 tbspextra-virgin olive oil
  • 1 tbspraisins
  • 100 g (3½ oz) 70% dark chocolate
  • 3 dried ancho chilies, rehydrated
  • 1 yellow onion, sliced
  • 4 cloves garlic, crushed
  • 50 g (2 oz) sliced almonds
  • 30 g (1 oz) sesame seeds
  • 500 ml (2 cups) chicken stock
  • 1 tbsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground cloves
  • 200 g (7 oz) tomatoes, peeled and chopped
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp raisins
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

03 — Method

  1. Soak the ancho chilies in hot water for 20 minutes to rehydrate.
  2. Toast the sliced almonds and sesame seeds in a dry skillet for 3 minutes until golden.
  3. Cook the sliced onion and garlic in the olive oil for 10 minutes until caramelized.
  4. Add the chopped tomatoes, ground spices and raisins and cook for 10 minutes.
  5. Transfer everything to a blender with the chilies, toasted almonds and sesame seeds.
  6. Blend, adding the chicken stock gradually, until perfectly smooth.
  7. Return to the pan, stir in the 70% dark chocolate and cook for 15 minutes.

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CategorySauces