Mole Sauce The Stinking Rose Cookbook by Andrea Froncillo with Jennifer Jeffrey

Mole Sauce The Stinking Rose Cookbook by Andrea Froncillo with Jennifer Jeffrey
Cookbook available at The Garlic Shoppe for $19.98 162 pages

1 yellow onion
3 cloves garlic halved
Olive oil for drizzling
2 ancho chiles
2 pasilla chiles
1/2 cup chicken broth
1 tablespoon distilled white vinegar
2 tablespoons dark molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
2 tablespoons heavy cream
2 ounces bittersweet chocolate, chopped

1. Preheat the oven to 350 degrees F. Spread the onion and garlic on a baking sheet and drizzle with olive oil. Roast for 20 to 25 minutes, until the garlic is golden brown and the onion is curling and browned on the edges.
2 Meanwhile, soak the chiles in warm water for at least 30 minutes or until rehydrated. Stem and see the chiles, then rinse and pat them down. Chop coarsely. In a blender, combine the chiles and the roasted garlic and onions and pulse until a thick paste is formed. Add the chicken broth, vinegar, molasses, cinnamon, coriander and cloves and puree until smooth.
3. Pour into a small saucepan and stir in the cream. Bring to a simmer over medium heat, then stir in the chocolate until melted; DO NOT BOIL. Cook, stirring frequently, for about 3 minutes to blend the flavors. Remove from the heat and serve warm.
Makes about 1 cup