Nor Cal Mole Chocolate Sauce
Chocolate… In liquid format, designed for flavor, indulgence, decadence and more. Eat Beer Hot Sauce is more than just a hot sauce, it’s an ingredient! As our Nor Cal Mole sauce is made with TCHO Chocolate, I thought why not make a spicy chocolate sauce, with just enough heat to add balance to a classically sweet dessert sauce. With all the chilies in our Oaxacan style mole , including the Carolina Reaper, known to be one of the hottest peppers (according to the Guinness Book of World Records) it would be perfect for a creamy and cool ice cream sundaes, a spread for cookies, heated and poured on pancakes | waffles, used as a base for a Mexican Hot Chocolate or a Chocolate Mole Fondue. The possibilities for this Nor Cal Mole Chocolate Sauce at only limited to ones imagination. Once you try it, you’ll want it and more of it!
This recipe uses Anderson Valley Barney Flats Oatmeal Stout, a big propotional ingredient in our hot sauce, as it’s luscious, creamy and roasty undertones was the foundation of our Mole inspired hot sauce. Infusing it into the rich cream from the organic dairy of Straus family Creamery creates a wonderful backbone for the complex TCHO chocolate to play off. With these quality ingredients, this sauce is relatively simple to make. Our Nor Cal Mole Hot Sauce does the work for you. You can follow our suggestion for amounts, but if you want a hotter sauce, feel free to use more. We’ll make more!
48 Ingredients? Taste the different!
Makes: 1 Pint
| Servings | Prep Time |
| 2 cup | 5 minute |
| Cook Time | Passive Time |
| 5 minute | 5 minute |
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Using the Oaxacan style mole flavors found in Eat Beer Hot Sauce to create a Nor Cal Mole Chocolate Sauce. A balance of savory heat and sweet rich chocolate!
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- 175 gram cream, whipping such as Straus Family Creamery
- 150 gram corn syrup, light
- 60 gram Oatmeal Stout, such as Anderson Valley Barney Flats Oatmeal Stout
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230 gram
chocolate, 60.5%, such as TCHO - 60.5% Dark Couverture
- 2-3 teaspoon Eat Beer Hot Sauce Nor-Cal Mole depending on desired heat level, available here: Nor Cal Mole Hot Sauce
- In an effort to make clean up easier, use a OXO Good Grips Stainless Steel Food Scale
to weigh the ingredients vs measure them with liquid and dry measuring cups or more dishes to wash. Place a medium size pot onto a food scale, turning the scale on and making sure the weight of the pot is tared out or set to zero. Weigh the whipping cream, corn syrup and oatmeal stout beer, resetting the tare each time with each ingredient.
- Add in the chocolate by weight.
- Place the pot over medium low heat and let the chocolate melt, infusing into the cream, beer and syrup. Stir frequently, until the ingredients meld together into a rich chocolaty sauce.
- Taste the chocolate sauce, then add 2 - 3 teaspoons of Nor Cal Mole Hot Sauce to your taste. More can be used. Mix well and use the Nor Cal Mole Chocolate Sauce is ready to use.
- If making in advance, transfer the sauce to a pint canning jar and seal with its lid. Place into the refrigerator for up to a week, if it lasts that long. To reheat the sauce, one can place the uncapped jar into a pot filled with warm water, creating a water bath, with the heat set to low. After 10 minutes the sauce will be melted and perfect pouring temperature. Alternatively, the sauce may be microwaved on high for one minute. Stir well before serving.
to weigh the ingredients vs measure them with liquid and dry measuring cups or more dishes to wash.
Place a medium size pot onto a food scale, turning the scale on and making sure the weight of the pot is tared out or set to zero. Weigh the whipping cream, corn syrup and oatmeal stout beer, resetting the tare each time with each ingredient. Other Eat Beer Hot Sauce recipes:
