White Mole (Mole Blanco)
A rare, elegant mole made with pine nuts, white chocolate, and habanero for a velvety texture.
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Ingredients
- 1 1/2 cups White pine nuts (piñones)
- 1/2 cups Peeled blanched almonds
- 1/4 cups White sesame seeds
- 1 piece Habanero pepper (seeded and deveined)
- 1/2 cup White onion (finely chopped)
- 3 pieces Garlic cloves (peeled)
- 2 ounces High-quality white chocolate (min 30% cocoa butter)
- 1/2 cup Day-old white bread (bolillo or baguette)
- 3 cups Strong chicken or vegetable stock
- 2 pieces Whole cloves
- 1 inch Cinnamon stick
- 3 tablespoons Lard or neutral grapeseed oil
Instructions
- 1
In a dry skillet over low heat, individually toast the pine nuts, almonds, and sesame seeds until they release their aroma but remain pale; do not let them brown or the mole will lose its white color.
- 2
Lightly sauté the onion, garlic, and the habanero in one tablespoon of oil until translucent and soft, ensuring no caramelization occurs.
- 3
Grind the toasted nuts, seeds, cloves, and cinnamon in a high-speed blender with one cup of warm stock until a completely smooth, grit-free paste is formed.
- 4
In a heavy-bottomed pot, heat the remaining oil and fry the nut paste over medium-low heat, stirring constantly for 10 minutes to develop the oils.
- 5
Gradually whisk in the remaining stock and the bread (previously soaked in a little stock) to reach a velvety, coating consistency.
- 6
Reduce heat to the lowest setting and stir in the white chocolate until melted, which will provide a glossy sheen and balance the habanero's heat.
- 7
Simmer very gently for 15 minutes, stirring frequently with a wooden spoon to prevent the nuts from scorching at the bottom.
- 8
Pass the entire sauce through a fine-mesh chinois or sieve to ensure a professional, silk-like Masterchef texture before serving.
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