White Chocolate Mole Sauce Mexican Food

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WHITE CHOCOLATE MOLE SAUCE (MEXICAN)



White Chocolate Mole Sauce (Mexican) image

An unusual recipe for Mole Sauce that is just divine! Impress your partner or family with this "gourmet" Mexican sauce on your favorite meat. Mole is a very traditional sauce that is found in many authentic Mexican dishes. You can make the sauce up to week ahead of time, leaving the chocolate out. To serve, heat in a saucepan and stir in the white chocolate.

Provided by sassafrasnanc

Categories     Sauces

Time 30m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 15

1/2 cup unsalted peanuts
1/4 cup blanched slivered almond
1/4 cup walnuts
2 cups water
1 cinnamon stick, broken into pieces
2 whole cloves
1 poblano chile, seeded and chopped
2 serrano chilies, seeded and chopped
1 small garlic clove
1/2 Spanish onion, cut into chunks
5 animal crackers, toasted
1/4 cup unsalted butter
1/2 cup white chocolate chips
1/2 teaspoon salt
1/8 teaspoon fresh ground white pepper

Steps:

  • Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in the oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes.
  • In a blender, combine the nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Reserve the liquid and discard the solids.
  • In the blender, combine the chiles, garlic, onion and nut liquid. Add the animal crackers; puree until smooth. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Discard the solids.
  • In a large saucepan, heat the butter. Stir in the nut-chile liquid. Simmer, uncovered, over medium heat, scraping the bottom of the pan occasionally with a rubber spatula, until the mixture is the consistency of thick pea soup, about 15 minutes.
  • Stir in chocolate, salt and pepper until the chocolate is melted. Use immediately.

MOLE BLANCO -- WHITE MOLE SAUCE



Mole Blanco -- White Mole Sauce image

Found online and posting it for safekeeping. Courtesy of Jaime and Ramiro Arvizu of Cenaduría"

Provided by Molly53

Categories     Sauces

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

3 tablespoons oil
1 cup golden raisins or 1 cup sultana
1 cup blanched almond
1 cup peanuts
1 cup pumpkin seeds
1 cup sesame seeds
2 hot peppers, seeded and sliced (yellow ones work best for this dish)
2 plantains, fried
1 slice white bread, toasted and crumbled
1 onion, fried
1 garlic clove
1 cup white chocolate, chopped (make sure your chocolate contains cocoa butter)
10 cups chicken broth
salt and pepper, to taste

Steps:

  • Fry first eleven ingredients together until golden.
  • Remove from pan, place in container of blender or food processor with a little chicken stock; whirl until smooth and return to the pan.
  • Add the remaining chicken broth and the white chocolate and set to simmer for half an hour.
  • Season to taste with salt and pepper.
  • Once it has reached the desired thickness, it is ready for dressing any meat you would like, preferably chicken.

Nutrition Facts : Calories 493.6, Fat 32.9, SaturatedFat 6.7, Cholesterol 3, Sodium 655.7, Carbohydrate 39.2, Fiber 5.8, Sugar 22.7, Protein 17.3

MEXICAN MOLE SAUCE



Mexican Mole Sauce image

This is a good version to make with ingredients you can keep on hand. Serve with a rotisserie chicken or your own cooked chicken to give it an entirely different flavor. Rice and/or tortillas plus salad greens, sliced avocado, and chopped tomatoes round out a simple but special meal.

Provided by ROSEP47

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 8

2 teaspoons vegetable oil
¼ cup finely chopped onion
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
⅛ tablespoon dried minced garlic
1 (10.75 ounce) can condensed tomato soup
1 (4 ounce) can diced green chile peppers

Steps:

  • Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.

Nutrition Facts : Calories 88.2 calories, Carbohydrate 13.7 g, Fat 3.8 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 752.8 mg, Sugar 6.7 g

WHITE CHOCOLATE SAUCE



White Chocolate Sauce image

Make and share this White Chocolate Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 5

1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 lb white chocolate, chopped
1 teaspoon vanilla extract
2 tablespoons white Creme de Cacao

Steps:

  • Add the cream and butter to a small saucepan.
  • Place the pan over low heat until the butter melts and the cream comes to a simmer (stir frequently).
  • Pour the hot cream over the chocolate in a bowl, stirring until the chocolate is completely melted and the mixture is smooth and creamy.
  • Stir in the vanilla and creme de cacao; serve warm or at room temperature.
  • **White Chocolate Almond Sauce--substitute amaretto for the creme de cacao; optional--add 1/2 cup chopped toasted almonds to the finished sauce.
  • **White Chocolate Rum Sauce--add 3 Tablespoons gold rum or coconut rum to the finished sauce.

WHITE CHOCOLATE MOCHA SAUCE



White Chocolate Mocha Sauce image

I am so excited! I finally found a recipe that I think tastes the same, if not better than Starbucks White Mocha!!! The recipe is on the inside of the wrapper for Ghirardelli White Chocolate bars-usually found in the baking aisle (not with the candy bars) This is unbelievably good! I keep mine in a mason jar. Heat my milk and stir in some to taste, add a couple shots of espresso and top with real whip cream.......I am so so so happy I found this recipe. It's going to save me so much money!

Provided by m1chellep

Categories     Beverages

Time 15m

Yield 5-10 drinks

Number Of Ingredients 6

1/2 cup light corn syrup
1/2 cup marshmallow creme (I made my own)
1 (4 ounce) bar ghirardelli white chocolate baking bar (broken into 1-inch pieces)
1 tablespoon butter
2 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • In a double boiler, combine the corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling water.
  • Stir continuously until the mixture thickens, then remove from heat and stir in vanilla extract.
  • Store tightly covered in the refrigerator for up to a week.

MOLE SAUCE (CHOCOLATE BASED)



Mole Sauce (Chocolate Based) image

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.

Provided by Debbwl

Categories     Sauces

Time 1h10m

Yield 3 cups

Number Of Ingredients 12

4 1/2 cups chicken broth or 4 1/2 cups vegetables
3 tablespoons olive oil
1 cup onion, finely chopped
3 tablespoons garlic, chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
4 tablespoons chili powder
3 tablespoons all-purpose flour
2 tablespoons raisins, heaping
2 tablespoons slivered almonds, heaping
2 ounces dark chocolate, chopped

Steps:

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

AUTHENTIC MOLE SAUCE



Authentic Mole Sauce image

Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.

Provided by Allrecipes

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 1h

Yield 4

Number Of Ingredients 22

2 cups chicken broth
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
1 dinner roll, torn into pieces
2 corn tortillas, cut into 1-inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tablespoon lard
1 onion, halved and thinly sliced
½ head garlic, peeled and sliced
⅓ cup chopped peanuts
¼ cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 ounces dark chocolate, coarsely chopped
1 cup chicken broth
3 tablespoons white sugar
1 teaspoon salt

Steps:

  • Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
  • Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
  • Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
  • Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  • Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  • Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  • Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 74.9 g, Cholesterol 7.1 mg, Fat 23.3 g, Fiber 11.3 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 1372.7 mg, Sugar 42.5 g

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