This dark complex sauce originating from Mexico adds stunning depth of flavour to meats and fish.


  • 6 smoked jalapeno chilli's

  • 200 ml chicken stock

  • 50 ml vegetable oil

  • 0.5 medium Onion chopped

  • 3 Cloves Garlic chopped

  • 1 star anise

  • 1 tablespoon sesame seed

  • 4 roots plus top of Coriander

  • 1 tablespoon breadcrumbs

  • 100 g tinned Tomatoes drained

  • 1 tablespoon flaked Almond

  • 1 tablespoon Peanut butter

  • 1 tablespoon Raisin

  • 1 Clove

  • 0.25 teaspoon ground Cinnamon

  • 0.25 teaspoon coriander seed

  • 0.25 teaspoon black peppercorn

  • 40 g organic green and black 72% Chocolate


  • 1.

    To make the mole sauce toast the chillies in a dry pan. Remove the stem and seeds. Tear them into pieces and soak in hot water for 30 minutes, then drain

  • 2.

    Combine all the ingredients in a food processor except the oil, chicken stock and chocolate, and blend. If necessary do in batches.

  • 3.

    Heat oil in a heavy bottom pan and fry the paste for about five minutes. Add the chicken stock and the bitter chocolate. Simmer until the sauce is quite thick. Correct the seasoning, keep warm and reserve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 186kj
  • Fat Total 13g
  • Saturated Fat 2g
  • Protein 3g
  • Carbohydrate 15g
  • Sugar 8g
  • Sodium 64mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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