Ingredients:
1/8 Cup Of Crushed Hershey's Special Dark Chocolate Bar
4 1/2 Cups Of Campbell's Low Sodium Chicken Broth
3 Tablespoons Of White All Purpose Baking Flour
3 Tablespoons Of Greek Iliada Extra Virgin Olive Oil
2 1/2 Tablespoons Of McCormick Dark Chili Powder
1 Cup Of Diced Vidalia Onion
3 Tablespoons Of Fresh Minced Garlic
1/4 Teaspoon Of McCormick Ground Cinnamon
1 Teaspoon Of Dried Oregano
1 Pinch Of Kosher Salt
1 Pinch Of Ground Black Pepper
1 Teaspoon Of McCormick Ground Cumin
Information:
Serving Size 8
266 Calories Per Serving
8 Grams Of Fat
Preparation Instructions:
To begin this Mexican style mole chocolate sauce recipe, you will first need to take out a large saucepan, and then heat your extra virgin olive oil over low heat. Once your olive oil is hot, add in the diced Vidalia onion, minced garlic, dried oregano, ground cumin, and ground cinnamon. Cook these ingredients until the onion are tender and juicy, stirring often to prevent any burning from taking place. Moving along, next add in the chili powder and white all purpose baking flour, stirring the contents continuously for another three minutes. You are now ready to gradually whisk in the low sodium chicken broth. Once all of your chicken broth has been stirred in, increase your heat to medium high. Bring your sauce to a boil, then back off the heat and let it simmer for roughly thirty five minutes, stirring frequently. Finally you should remove the saucepan from the heat, and whisk in the crushed chocolate, stirring until it has completely melted. Sprinkle on your salt and black pepper, and then stir those last ingredients into the sauce. That concludes this delicious mole chocolate sauce recipe. Please be sure to check out our many other unique and delicious sauce creations.
