Legend has it
that the Mexican city of Puebla's
famously rich, chocolatey sauce was invented in the 16th
nuns from the Convent of Santa Rosa, upon learning that the Archbishop was about to visit,
went into a panic because they had nothing to serve him.
They started praying desperately and an angel came to inspire them.
20 ingredients and hours of boiling later the famous mole was born.
The enterprising nuns poured it over the only meat they had, an old turkey.
Apparently the Archbishop was impressed.
Bah - I can do it in 7
Simple Mole Poblano, Savoury Mexican Chocolate Sauce
Makes about ½ a cup
A fairly easy savoury chocolate sauce, like you might want to use to complement a
home-made chocolate black pudding
I based it on the generic Mexican Mole Poblano, but since they often have about twenty ingredients,
I simplified it a little. And added some white wine.
You'll need some prepared reduced stock or demi-glace.
I keep a few cubes in the freezer for occasions like this :)
- 2 shallots
- generous knob butter
- tomato puree
- glass white wine
- 1-2 tblsps demi-glace
- grating bitter chocolate
- ½ ancho chilli powder
Gently sweat the shallots in butter until they are nice and evenly caramelised. Don't let them burn.
Add a tablespoon or so of tomato purée and fry until the oil separates.
Stir through a glass of wine and strain out the shallots, try to extract as much flavour as possible.
Return the liquid to the pot, reduce by about half, then add a tablespoon or so of demi-glace or reduced stock.
When the sauce is thick enough to coat the back of a spoon grate in some bitter chocolate and flavour with ancho chilli powder or paprika.