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I made this converted for 10. You will have to blend it (after cooking down) in batches, as the processor doesn't liquify enough to eliminate the dark bits. The people cool enough not to wimp-out ate several plates each. Good with shredded head lettuce and plain Japanese rice and apple slices on the side. What kind of peanut butter do they mean? I used regular sweetened, and it was a bit too nutty and sweet compared to the dark, bitter mole's I'm used to having in Mexican restaurants. Served boiled, cubed, semi-thawed chicken breasts and used Ramen noodle chicken flavoring to make the stock (good for gumbo). This also can be added as seasoning later after blending if the mole needs more body. It also doesn't tell you how to prepare the chocolate - grate or shave it from the cube? Can Dutch process cocoa be used? You also can microwave the onion and garlic in the butter until soft to avoid browning. Think I'll try almond butter next time.
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Instructions
Sauté onion and garlic in oil or butter until tender but not brown. Combine this with remaining ingredients in a blender or food processor and blend until smooth. Return to saucepan and simmer 15-20 minutes, stirring frequently.
Roast some chicken or duck according to your favorite recipe. Brush the sauce over the bird at serving time; optionally sprinkle with chopped peanuts.
Author's Comments
Here's a quick killer recipe for mole sauce; serve it on a well-roasted duckling or chicken.
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