makes 2 cups
1 - 4oz bar bittersweet baking chocolate
1 ¼ cup heavy cream
2 ½ tbsp Guelaguetza Black Mole Starter
1 tsp cane sugar
1 pinch sea salt
- In a small pot, add the heavy cream, mole, and sugar. Place the mixture onto medium heat until it reaches a simmer, whisking the mole as it does.
- Once at a simmer, remove from heat immediately and place the mixture into a bowl.
- Add the chocolate to the bowl and mix until everything is incorporated and the sauce becomes shiny and silky. Place the bowl on a double boiler if the chocolate does not fully melt into the cream. Serve immediately or refrigerate for future use.