Cooking with Cocoa: Chocolate Molé Sauce
Whew! We made it through January! I don’t know about you, but I’m ready to roll up my sleeves and jump right into a new month filled with sweethearts, sweet-tooths, and chocolate, chocolate, chocolate. Of course, we all know that chocolate is an aphrodisiac, so why not add it into more than your desserts this month and keep the wintery temperatures on the rise?
This recipe is perfect for a Valentine dinner or even a weeknight delight. The smooth chocolate undertone in this warm, rich Mexican molé sauce (pronounced “mo-lay”) is bound to become one of your go-to meal solutions. You can serve it on top of your favorite enchiladas, burritos, chicken, steak, pork, or even drizzled over nachos. Trust me, this one is a winner.
Chocolate Molé Sauce
3 tablespoons olive oil
4 cups low sodium chicken broth
1 medium onion, finely chopped
5 or 6 cloves fresh garlic, minced
1 teaspoon oregano
3 teaspoons cumin
1/4 teaspoon cinnamon
3 tablespoons chili powder
3 tablespoons flour
2 ounces dark chocolate bar, chopped (don’t be tempted to use milk chocolate on this one)
Heat the oil in a large saucepan over medium heat. Add in onion, garlic, oregano, cumin, and cinnamon and sauté until onion is translucent. Stir in chili powder and flour until no lumps appear. Slowly whisk in chicken broth and increase the heat to medium-high or until the sauce reaches a low boil. Allow to simmer for at least 30 minutes, stirring occasionally, as it reduces. Remove from heat and stir in chocolate pieces until completely melted and combined. Add salt and pepper to taste. Serve over enchiladas, burritos, chicken, steak, pork, or nachos.
HINT: If you don’t have a chocolate bar, substitute 3 tablespoons cocoa powder plus one tablespoon brown sugar.
HINT: Double the recipe and freeze half of it.