Spice Up Your Chocolate Craving...This recipe sounds delicious, and I dare say that I just might make it this weekend (dieting is prohibited on weekends, right?)
ChocAmolé
(courtesy of Tad Carducci of Tippling Bros)
1 1/2 oz Partida Reposado tequila
1 oz Chocolate molé mixture (Recipe below)
1/2 oz agave nectar
1 dash Regan's Orange bitters (optional)
In a mixing glass full of ice, add all ingredients. Shake, as if being chased by seven demons, for ten seconds. Strain into a chilled cocktail glass. Garnish at will.
Chocolate Molé (approx. sixteen servings)
2 oz high quality semisweet chocolate
5 tablespoons peanut butter
2 cups water
1/2 cup whole milk
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp dried oregano
1 tsp whole black peppercorns
1 tsp dried ground guajillo chile, or similar
Bring two cups of water to a boil in a medium saucepan. Reduce heat to medium and add peanut butter and milk. Whisk until smooth. Add spices and let simmer until mixture thickens to the consistency of a light batter. While hot, pass through a fine strainer, using the back of a ladle to push mixture through. Immediately add chocolate and stir to melt. Let “molé” cool to room temperature before using.
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