Sweet mole sauce with vanilla ice cream
Time: 30 min 6 servings approx. 300 kcal / serving (estimated) approx. 5 g protein / serving
In Mexico, mole is above all a savoury sauce combining chocolate, chilli and spices, and this topping brings those flavours to dessert. Cinnamon and a pinch of chilli make the chocolate special, and the toasted sesame seeds recall the usual garnish of mole. With vanilla ice cream it is a quick dessert that is still good enough for guests.
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Method
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Heat the cream until hot (do not boil), then pour it over the chocolate, cocoa, cinnamon and chili powder, and stir until smooth. Stir in the honey. Cool until lukewarm so it does not melt the ice cream right away. Drizzle the sauce over scoops of vanilla ice cream and sprinkle with toasted sesame seeds.
Source: Wikibooks – Cookbook – Cookbook:Sweet Mole with Vanilla Bean Ice Cream (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
Only heat the cream until hot, without boiling it, because cream that is too hot can make the chocolate grainy. Add the chilli a pinch at a time and taste. The heat should only show up at the back of the tongue, as an aftertaste. Use dark chocolate of at least 60 per cent. It is worth toasting the sesame seeds in a dry frying pan until fragrant.
Frequently asked questions
What can I serve it with other than ice cream?
Spooned warm, it also goes well on fresh fruit, pancakes, baked bananas or sponge cake.
How long does it keep?
3 days in a sealed jar in the fridge. Reheat briefly over a low heat or in the microwave, because it sets when cold.
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