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Three-Chile Mole Fondue
dessert

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.
  • 15m

    prep time

  • 35m

    Cook Time

  • 144

    Calories

  • 11

    Ingredients

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Ingredients

16

(2 tablespoons)

Servings

Instructions

  • 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 (per Serving)

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