Mexican Mole (With Chocolate Sauce)

Ingredients (4 servings):

  • 1 bottle of Sauce Campagnarde
  • 4 whole chicken legs (cooked)
  • 4 cups of chicken broth
  • 1 slice of bread or 10 soda crackers (to thicken the sauce)
  • 1 garlic clove
  • 3 cloves
  • 6 black peppercorns
  • 120g of Abuelita or Ibarra chocolate (available in Latin or Asian grocery stores) or 100g of 70% dark chocolate or cocoa with 4 tablespoons of sugar
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of salt
  • 1/4 cup of ground almonds
  • 2 tablespoons of toasted sesame seeds


  1. In a blender, mix all the ingredients (except the chicken).
  2. Pour the mixture into a saucepan and heat over medium heat. Let it boil for about 5 minutes until you get a creamy and thick consistency. If the Mole sauce is too thick, add a little chicken broth to adjust.

Serve each chicken leg topped with Mole sauce, sprinkle with sesame seeds to decorate and accompany with white rice.

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