Chocolate Mole Love
Yields
- 1 quart
- Total time: 70 minutes
Ingredients
- 2 cups chicken broth
- 2 dried guajillo chilis, stemmed and seeded
- 2 dried ancho chilis, stemmed and seeded
- 3 dried chipotle chilis, stemmed and seeded
- ¼ cup bread crumbs
- 2 tomatoes cut in half
- 5 tomatillos cut in half
- 2 tbsp butter
- 1 cup onion, sliced
- 1 Tbsp garlic
- 1 cup ground peanuts
- 1 1/2 Tbsp cumin seeds
- 1 tablespoon dried thyme
- 3 cinnamon sticks
- 4 whole cloves
- 5 whole allspice berries
- 6 SkinnyMe chocolate squares, chopped up
- 3/4 cup chicken broth
- 2 Tsp stevia or 2 packets of stevia
- 1 teaspoon salt
Directions
Warm 2 cups chicken broth. Blacken chilis whole. You can blacken chilis on the grill or on a gas stove. If you have an electric stove you can blacken the chilis in a pan.
After you blacken chilis, place in a bowl and cover with saran wrap. Let steam for 15-25 min. Unwrap, and wipe the black off the peppers. Cut the tops off the peppers and place in blender. Add 2 cups warmed chicken broth.
Toast bread crumbs in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes.
Transfer to the blender with chicken broth and chilis. Allow the chilis and toasted bread to soak, fully submerged in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
Cook tomatoes and tomatillos in pan on medium. Heat until soft and blackened. Place tomatoes in the blender with the chili broth mix.
Melt butter in a skillet on the stove and add onion and garlic and sauté until translucent. Add peanuts, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir about 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chilitomato mixture and blend until smooth.
Pour chili puree into a large saucepan over medium heat. Stir in chocolate, remainder of the chicken broth, stevia and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes. Serve over chicken and rice.
