Mexicanvegetariangluten-freevia groq
Poblano Pudding Mole
A rich Mexican dessert made with poblano chilies, chocolate, and spices. This recipe is perfect for a Christmas gathering.
⏱55 min🍽6 servings📊medium
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Ingredients
- ●2 poblano chiliesseeded and chopped
- ●1 cup dark chocolatebroken into pieces
- ●1/2 cup all-purpose flourgluten-free
- ●1 cup sugarbrown sugar
- ●2 eggslarge eggs
- ●1 cup heavy creamwhipped
- ●2 tsp mole powderstore-bought or homemade
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roast the poblano chilies in the oven for 20-25 minutes, or until charred.
- 3
Peel the skin off the chilies and chop them into small pieces.
- 4
In a medium saucepan, melt the chocolate over low heat.
- 5
In a large mixing bowl, whisk together the flour, sugar, and eggs.
- 6
Add the heavy cream, melted chocolate, and mole powder to the bowl and mix until smooth.
- 7
Add the chopped poblano chilies to the mixture and stir to combine.
- 8
Pour the mixture into individual serving cups or ramekins.
- 9
Bake for 25-30 minutes, or until set.
- 10
Chill in the refrigerator for at least 2 hours before serving.