I posted a more traditional Molé Poblano Recipe with Animal Crackers before.. but this one is for White Chocolate Mole with Animal Crackers. Definitely worth making. Recipe from Judy Walker in the Arizona Republic several years ago.
White Chocolate Molé with Animal Crackers
Ingredients:
1/2 cup unsalted peanuts
1/4 cup sliced blanched almonds
1/4 cup walnuts
2 cups water
1 cinnamon stick, broken into pieces
2 whole cloves
1 fresh poblano chile, seeded and chopped
2 fresh serrano chiles, seeded and chopped
1 small clove garlic
1/2 white Spanish onion, cut into chunks
6 animal crackers, toasted
1/4 cup sweet butter
1/2 cup chopped white chocolate
1/2 tsp salt
1/8 tspn freshly ground white pepper
Directions:
Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes.
In blender, combine nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through medium-mesh sieve over bowl, pressing on solids with back of ladle or rubber spatula to release liquid. Reserve liquid and discard solids.
In blender, combine chiles, garlic, onion and nut liquid. Add animal crackers; puree until smooth. Strain through medium-mesh sieve over bowl, pressing on solids with back of ladle or rubber spatula to release liquid. Discard solids.
In large saucepan, heat butter. Stir in nut-chile liquid. Simmer, uncovered, over medium heat, scraping bottom of pan occasionally with rubber spatula, until mixture is consistency of thick pea soup, about 15 minutes.
Stir in chocolate, salt and pepper until chocolate is melted. Use immediately.
Note: The mole without the chocolate can be made ahead and refrigerated, tightly covered, for up to a week. To serve, heat in a saucepan and stir in the chocolate.
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