Mole with Peanut Butter and Chocolate Recipe – Easy Homemade Mexican Mole Sauce

It is hard to describe the mole with peanut butter and chocolate recipe unless you’ve tasted it yourself. 

This Mexican mole sauce is not only spicy, sweet, or savory—it’s a bold blend of all three.

Recently, I made this easy homemade mole sauce with just peanut butter and chocolate, and it turned out rich, creamy, and deeply satisfying.

You will just need a few ingredients to create a flavorful Mexican mole sauce that will pair with chicken, rice, enchiladas, or even veggies.

So, in this post, I’ll guide you through how to make this easy mole sauce recipe step-by-step, plus tips on adjusting the spice level, making it vegan and gluten-free, and creative serving ideas.

 

What Makes This Mole with Peanut Butter and Chocolate Special?

Firstly, understand that mole is not just one sauce; it’s a family of traditional Mexican sauces which is often served at special occasions like weddings and birthday parties.

Old fashioned mole can be complex, as you have to use too many ingredients like chilies, seeds, spices, fruits, and chocolate.

But what makes this mole with peanut butter and chocolate recipe special is its deep, rich flavors of authentic mole. And that too in much faster than the fashioned mole with peanut butter and chocolate recipe.

Besides this, it has to peanut butter, which gives this easy mole sauce a creamy texture and subtle nutty flavor—so you won’t need to toast and grind a dozen seeds.

Chocolate, especially dark chocolate or Mexican-style chocolate, will add richness and a touch of bitterness and balance the spices and chilies.

When peanut butter and chocolate are combined in this mole, the sauce becomes smooth, and the flavors deepen as it cools.

And, it becomes even more delicious the next day.

 

Ingredients You’ll Need for This Easy Mole

Here are all the ingredients you’ll need to make this easy mole with peanut butter and chocolate recipe, a rich and creamy Mexican mole sauce that’s perfect for chicken, enchiladas, or rice.

Most of these ingredients are pantry staples, but I still am sharing substitute options so you can enjoy this homemade mole recipe even if something is missing.

Core Ingredients

• 2 dried ancho chiles: It will add smoky depth to your mole sauce without overwhelming heat. You can find these in most international sections or spice shops and even on Amazon.
• 1 dried pasilla chile: It’s an optional ingredient, but if you want more authentic Mexican mole, use it. 
• 1 medium onion, chopped: it will add sweetness and body to this easy mole sauce recipe.
• 3 garlic cloves: Consider using fresh garlic. It’s important for this homemade mole recipe.
• 1 tomato, chopped: I recommend ripe Roma tomatoes for this mole with peanut butter and chocolate recipe.
• 2 tablespoons of smooth peanut butter: You should use natural peanut butter that doesn’t contain sugar if possible. You can use 365 Organic or Justin’s Classic for a smooth texture.
• 2 tablespoons cocoa powder or 1 oz dark chocolate (70% cocoa): You should use Ghirardelli, Lindt, or even Abuelita chocolate if you want to add richness to this chocolate mole recipe. Besides this, you can use other brands; just make sure they’re of high quality. If you enjoy experimenting with chocolate-based desserts, you might also like this quick chocolate lava mug cake (3 ingredients, no egg).
• 1 tablespoon sesame seeds: it’s to add a nuttiness. If not available, you can skip it or simply replace it with more peanut butter.
• 1 corn tortilla (torn into small pieces): It will thicken the easy mole sauce naturally. If not available, you can also use a slice of bread or a few crushed crackers.
• 1/2 teaspoon cinnamon: You should try using Ceylon cinnamon for a milder, aromatic touch.
• 1/4 teaspoon cumin powder
• 1/4 teaspoon ground cloves: Go light on this; too much will dominate, and I guess you won’t live it (I don’t).
• 2 cups chicken broth or vegetable broth: Use low-sodium. If you’re making it vegan, then go with veggie broth.
• Salt and pepper to taste: You can adjust based on your taste preference.

Optional Add-ins

• 1 tsp brown sugar or maple syrup: It is if you want a little more sweetness
• A pinch of chili flakes: If you like heat, toss this in.
• 1 tbsp raisins: It is also totally optional, but it will give a fruity undertone if you want a traditional touch

 

Step-by-Step: How to Make Mole with Peanut Butter and Chocolate

Here is the exact step-by-step recipe mentioned that I used and recommend you follow. 

Plus, I also recommend that you prepare ingredients first so the cooking flow is smooth.

Step 1: Prep and Toast the Chiles

Firstly, you have to remove stems and seeds from the dried chiles. And then tear them into pieces.

Heat a dry skillet over medium heat. 

Then, add the chile pieces and toast them for 20–30 seconds on each side.

You’ll start smelling a deep smokiness.

An important thing to remember: You shouldn’t burn them because if you over-toast, they turn bitter, which will ruin the taste.

Now, soak them in warm water for about 15 minutes until they get soft. 

Once soft, drain and set aside.

Step 2: Sauté the Veggies

In the same pan, you have to add a little oil and toss in some chopped onions. 

Sauté for 4–5 minutes until soft.

Now add:

• Garlic
• Chopped Tomato
• Sesame seeds 

Cook everything for another 3 minutes until tomatoes start breaking down automatically.

This base will give body and richness to your sauce.

Step 3: Blend It Smooth

Now, you have to transfer the sautéed mixture into a blender.

Add then add these ingredients:

• Softened chiles
• Peanut butter
• Chocolate (or cocoa powder)
• Cinnamon
• Cumin
• loves
• Broken tortilla
• 1 cup broth

You have to blend until they are smooth. If the mixture looks too thick, you should add a little more broth.

Note: You want the sauce texture like a thick cream soup, not a paste.

Step 4: Simmer the Mole Sauce for Rich Flavors

Pour the blended mole into a saucepan. Then, add the remaining broth.

Simmer over low heat for about 15–20 minutes. And make sure you’re stirring it occasionally, otherwise so it will stick.

During this time, the flavors will get deeper, and the sauce will be thicker.

Btw, you should taste and adjust salt, pepper, or sweetness. 

And if it’s too thick, you should add some more broth. 

Too thin? Then, Simmer it more.

 

Pro Tips for the Best Peanut Butter Chocolate Mole

You should follow these tips if you want to make the perfect mole with peanut butter and chocolate recipe.

• Use natural peanut butter: You shouldn’t use the sugary one as this savory chocolate peanut butter mole is about savory creaminess, not dessert.
• Dark chocolate is better: It will balance flavor better than milk chocolate. And also, it will give depth. If you’re a fan of dark chocolate drinks, try making this Starbucks dark chocolate mocha at home.
• Don’t skip blending: A smooth texture is important for the best Mexican mole sauce.
• Let it rest: Mole tastes better after sitting. If you make it 1 day in advance, the flavors really bloom; you should try it.
• Double the batch: This simple mole sauce recipe can be stored or frozen easily. So always make extra!

 

Ingredient Substitutes: What If You’re Missing Something?

I know sometimes we don’t have everything available in the kitchen. As they are in the kitchen, not the grocery store.

However, here’s how you can still make mole with a similar taste.

• No dried chiles: You should use chipotle in adobo (1 tbsp) + smoked paprika (1 tsp) for smoky heat.
• No tortilla: Use a slice of bread or a few saltines to thicken.
• No sesame seeds: Use tahini (1 tsp) or just skip altogether
• Vegan: Consider using veggie broth and check your chocolate brand, too.
• No blender: Go with an immersion blender or even a food processor. It may not be 100% silky, but it still works fine.

 

What to Serve with Peanut Butter Chocolate Mole

This mole with peanut butter and chocolate recipe is warm, smooth, and flavorful, and that’s why you can serve too many things with it, depending on your mood. 

Here are some options that I recommend, but you can try others, too.

Classic Chicken Mole

If you have ever had a chicken mole in a Mexican restaurant, you already know this version works perfectly. 

You have to pour it over grilled or roasted chicken thighs or leftover rotisserie chicken, or turkey.

Top with sesame seeds and serve with rice or tortillas. This will make a traditional Mexican mole dish with peanut butter and chocolate.

Besides this, you can also pair it with beef stew with cocoa powder for another hearty cocoa-infused savory dish.

Tacos or Enchiladas

You can use it as a sauce for beef or veggie enchiladas. Besides this, you can also spread it on warm tortillas.

Add some filling like peas, mushrooms, or cheese for a savory chocolate peanut butter mole taco or enchilada recipe.

It also tastes good with easy chili with cocoa powder and cinnamon on the side

Rice Bowl

I personally love scooping it over brown rice or even quinoa, as I go to the gym and often eat brown rice.

Plus, some avocado slices and pickled onions on the side.

It makes a perfect balanced chocolate mole rice bowl.

You can also try serving mole sauce alongside chocolate-covered popcorn with cocoa powder.

Mole Nachos

You can layer some chips with beans, veggies, and cheese and drizzle hot mole sauce. 

And then, pop it in the oven, and then a spicy, creamy tray will be ready.

As a Dip

I know that it might sound odd to you, but you can use leftover peanut butter chocolate mole for roasted sweet potatoes, fries, or crusty bread. 

It’s rich and versatile; just give it a try.

 

Variations You Can Try with This Mole Recipe

Here are some flavor twists and customizations that’ll give you new experiences every time you make a mole peanut butter and chocolate recipe:

Spicy Mole

You want to add a pinch of cayenne pepper or a chopped chipotle pepper for heat lovers. 

Btw don’t forget to add extra chocolate or sugar to balance the taste when it gets too spicy.

Sweet Mole

If you’re serving with salty sides, you should add a few raisins while blending to give the mole a fruity lift.

Vegan Mole

You should consider skipping chicken broth and instead, you should use vegetable broth for a vegan chocolate mole sauce.

Besides this, consider using dairy-free chocolate like Lindt 70% or Endangered Species 88% (just check the label) when purchasing.

Mole Pasta

You should try tossing cooked penne or spaghetti. 

Plus, add a few spoonfuls of warm mole and top with cheese or crispy onions. Although cheese will increase the calories, it tastes good.

Breakfast Mole

This is one of my favorites. 

You can drizzle mole sauce over scrambled eggs or avocado toast for a savory chocolate peanut butter mole breakfast twist.

Then, add toast on the side. 

 

Nutrition Info (Approximate, Per Serving – Makes 4 servings)

• Calories: 250–300 kcal
• Fat: 18–20g
• Carbohydrates: 20–25g
• Protein: 5–7g
• Sugar: 4–6g
• Fiber: 4–6g

Note: Calories may vary depending on your add-ons for the mole with peanut butter and chocolate recipe.

For example, if you’re using more peanut butter or dark chocolate.

But the good thing is, it’s rich enough that a little goes a long way.

 

Conclusion

This is my own mole with peanut butter and chocolate recipe, and yeah, it’s a perfect balance of sweet, smoky, savory, and creamy. 

Plus, it’s not as complicated as a traditional mole, which some people find hard, as they don’t wanna make too much effort.

You can make it on any regular day without waiting for some grand occasion.

Besides this, you can customize it, like you can make it vegan, make it spicy, serve it with chicken, drizzle it over rice, dip your fries in it… do whatever you want. Everything is in your hand.

Also, make sure to store the leftover mole in a jar and try it the next day, too, because I did and found it tastes better because all flavors get together and absorb properly.

So now, go try this recipe, bookmark it, and share it with someone who should try this simple mole with peanut butter and chocolate recipe.

 

Frequently Asked Questions (FAQs)

Here are some important questions and their answers regarding the mole with peanut butter and chocolate recipe.

Can I make a mole without dried chiles?

Yes! You can make; you will have to use 1 tbsp chipotle in adobo plus a pinch of smoked paprika or chili powder.

Though it won’t taste exactly the same, it will create a smoky peanut butter chocolate mole.

What is chocolate mole called?

Chocolate mole is often called “Mole Negro” in Mexican cuisine. However, this recipe is a twist with peanut butter for creamy depth.

Do chocolate and peanut butter go well together in mole?

Absolutely! When you combine chocolate and peanut butter together, they add richness and a subtle nutty flavor to your easy mole with peanut butter and chocolate recipe.

How long can I store mole sauce?

You can refrigerate it in an airtight container for up to 4 days. However, you can freeze up to 2 months.

And, next time, you will have to reheat slowly for the best savory chocolate peanut butter mole flavor.

Can I make this mole vegan?

Yes, you will have to use vegetable broth and dairy-free chocolate to make a vegan chocolate mole sauce.

The good thing is that it will still be rich and creamy.

What to serve with peanut butter chocolate mole?

There are too many good options. I recommend serving it with chicken, enchiladas, tacos, rice bowls, or even as a dip.

It’s perfect for a traditional Mexican mole dish with peanut butter and chocolate.

Can I use chunky peanut butter instead of smooth?

Well, technically, you can use that, but I personally don’t recommend it.

Because chunky peanut butter won’t give you the velvety, creamy texture that generally this mole peanut butter and chocolate recipe should have. 

However, if it is all that you have, then you can blend it very well to make it more smooth and then use it.