Recipes & Ideas

Mole is a Mexican sauce traditionally made with chili peppers. Our raspberry mole recipe is enriched with three types of chilis, chocolate, walnuts and cloves. Serve over grilled chicken or pork.

INGREDIENTS

1 teaspoon pink peppercorns
1/2 teaspoons ground cumin
1/2 teaspoons anise seed
1/2 vanilla bean, finely chopped
2 whole cloves
1 tablespoon cocoa butter
1 dried ancho chile, seeded
1 dried morita chile, seeded
1 dried guajillo chile, seeded
1/2 cups walnut pieces
2 packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
1 ounce semi-sweet chocolate (about 3 tablespoons chocolate chips)
1/2 cups chicken broth
1/3 cups red wine
Salt, to taste
4 grilled skineless, boneless chicken breasts
3 medium sweet potatoes, cubed and fried
3 tablespoons sesame seeds, toasted

Instructions

Toast peppercorns, cumin, anise, vanilla and cloves in a dry skillet over medium heat, 1 to 2 minutes. Stir frequently to prevent scorching. Remove from pan.
Heat cocoa butter in same skillet over medium-high heat. Brown the chilies on all sides. Add walnuts, 1 package raspberries, chocolate and toasted spices. Stir until chocolate is melted and incorporated, being careful not to burn ingredients. Add broth and wine and bring to a simmer. Simmer 5 minutes or until slightly reduced.
Heat cocoa butter in same skillet over medium-high heat. Brown the chilies on all sides. Add walnuts, 1 package raspberries, chocolate and toasted spices. Stir until chocolate is melted and incorporated, being careful not to burn ingredients. Add broth and wine and bring to a simmer. Simmer 5 minutes or until slightly reduced.
Place mixture in a blender and puree until smooth. Strain through a mesh sieve. Season with salt.
Serve with grilled chicken breasts and cubed fried sweet potatoes. Garnish with sesame seeds and remaining raspberries.