Mole Blanco 
White Mole
White mole is a recently created mole, although there are versions dating back to the colonial era, it is not well known and there is no definitive recipe. Its origin seems to be a nut paste, similar to nogada (the sauce used for chiles en nogada), and it has been adapted to resemble its traditional mole counterpart with the inclusion of white chocolate.
Sometimes, any thick sauce like mole that is white is called white mole, even if it is not precisely the white mole I present. This is the recipe I make and want to share. This mole is sometimes used for weddings, which is why it is also called bridal mole, and it is becoming increasingly popular in gourmet circles.
White Mole
White mole is a recently created mole, although there are versions dating back to the colonial era, it is not well known and there is no definitive recipe. Its origin seems to be a nut paste, similar to nogada (the sauce used for chiles en nogada), and it has been adapted to resemble its traditional mole counterpart with the inclusion of white chocolate.
Sometimes, any thick sauce like mole that is white is called white mole, even if it is not precisely the white mole I present. This is the recipe I make and want to share. This mole is sometimes used for weddings, which is why it is also called bridal mole, and it is becoming increasingly popular in gourmet circles.
Cooking Instructions
- 1
Remove the seeds from the chiles.
- 2
Fry the plantain in a little butter.
- 3
Toast the tortilla and bread without letting them color.
- 4
Sauté chopped onion and garlic in butter.
- 5
Toast sesame seeds, peanuts, and pine nuts without letting them color.
- 6
Boil raisins and coconut.
- 7
Blanch almonds and walnuts in hot water.
- 8
Boil the spices in the milk (or broth) and strain.
- 9
Blend everything gradually with the broth and milk.
- 10
Fry the mixture.
- 11
Add the chocolate.
- 12
Add the white pepper.
- 13
Adjust the salt and sugar.
- 14
Let it thicken.
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