Three-Chile Mole Fondue

Three types of chilies – guajillo, chilies de arbol and chipotle – give this Mexican inspired dessert sauce a smoky kick. Bittersweet and semi-sweet chocolate, nutty peanut butter and warm cinnamon make this an intense, luscious complement to sweet churros, fresh fruit or assorted cookies.

Serves: 16
Serving Size: 2 tablespoons
15 mins Prep time 35 mins Cook time
15 mins Prep time
35 mins Cook time
  • Heat medium saucepan on medium-high heat 2 minutes. Add chilies; toast 30 seconds per side or until they begin to blister and change color slightly. Let saucepan cool slightly. Add 2 cups water to cover chilies. Bring to boil. Reduce heat to low; simmer 30 minutes until chilies soften.

  • Remove chilies with kitchen tongs to blender container. Add 1/2 cup chile soaking liquid; cover. Blend on high speed until smooth. Discard remaining soaking liquid in saucepan.

  • Strain chile puree through large mesh strainer into saucepan. Stir in cream and corn syrup. Bring just to boil on medium heat, stirring occasionally. Remove from heat. Add remaining ingredients; stir until chocolate is melted and mixture is smooth. Garnish with toasted sesame seed.

Nutrition information

(Amount per serving)

  • 144Calories: 144Cholesterol: 10mg
  • Sodium: 12mgProtein: 2g
  • Total Fat: 9gFiber: 1g
  • Carbohydrate: 12g