Black mole

Black mole

750 ml
Chris Middleton

The tall, dark and handsome mole. With rich coffee and chocolate overtones, describing this mole feels like describing a complex red wine. With its layered flavour profile, serve it with kangaroo, duck or venison to truly appreciate its complexity and depth of flavour.


Quantity Ingredient
1 cinnamon stick
1 star anise
1 teaspoon black peppercorns
1 whole clove
35g dried mulato chillies
25g dried guajillo chillies
20g dried pasilla chillies
125ml olive oil
1/2 teaspoon ground allspice
750ml chicken stock
1/2 small white onion, quartered
50g field mushrooms
4 garlic cloves
1/2 large plantain or ripe banana
25g prunes, pitted
1 large handful tarragon or oregano leaves, roughly chopped
125ml Red mole
100g freshly cooked black beans, cooking liquid reserved
75g dark bitter chocolate, roughly chopped
1/2 slice day-old white bread
50g unsalted butter, cubed
lime juice, to taste
sugar, to taste
sea salt, to taste


  1. Soak the cinnamon stick, star anise, peppercorns and clove in water for 15 minutes. Drain.
  2. Remove the stalks and roughly chop the chillies, retaining the seeds.
  3. Heat 1 tablespoon of the oil in a medium frying pan over low heat. Gently fry the chillies, the whole spices and the allspice for 2–3 minutes, until fragrant and beginning to colour. Pour in 500 ml of the stock and bring to the boil. Remove from the heat and set aside.
  4. Heat 1 tablespoon of the oil in a medium heavy-based saucepan over low heat. Cook the onion, mushroom and garlic, until softened. Add the plantain, prunes and herbs and cook for 2 minutes, until caramelised. Add the chilli and spiced stock mixture, red mole sauce and black beans and their cooking liquid and gently simmer for 25–30 minutes, until thick.
  5. Add the chocolate and bread and cook, stirring occasionally, for a further 10–15 minutes, until reduced to a thick sauce.
  6. Add the remaining oil and the butter and stir to combine.
  7. Transfer the mixture to a food processor or blender and process, gradually adding the remaining stock, to make a smooth sauce. Strain through a fine-mesh sieve, pressing and rubbing with the back of a spoon to ensure all of the sauce passes through.
  8. Season with lime juice, sugar and salt.
  9. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Paul Wilson
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