Sweet Mole with Vanilla Bean Ice Cream
Sweet mole with vanilla bean ice cream turns the chocolate and chile of Mexico's best-known sauce into a quick two-person dessert. A single ancho chile gives the sauce a mild, raisin-like heat, while piloncillo adds a deeper, molasses-leaning sweetness than white sugar would. Clove and cinnamon round it out. The sauce takes only a few minutes on the stove, and softened ice cream carries it well.
Instructions
Wash the ancho chile, then slit it open, pull out the veins and shake out the seeds.
Boil the cleaned chile until it is soft. Blend it with as little water as you can manage so the puree stays thick, then strain off any excess water.
Put the chile puree in a saucepan with the piloncillo, clove, cinnamon and chocolate pieces. Boil for 3 minutes, stirring so the chocolate and sugar melt into a smooth sauce.
Fish out the clove and discard it.
Let the vanilla ice cream soften slightly in a bowl, then stir the mole through it and serve.
Make it personal.
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