Mole Ganache

makes 2 cups

INGREDIENTS:

1 - 4oz bar bittersweet baking chocolate

1 ¼ cup heavy cream

2 ½ tbsp Guelaguetza Black Mole Starter 

1 tsp cane sugar

1 pinch sea salt

DIRECTIONS:

1. In a small pot, add the heavy cream, mole, and sugar. Place the mixture onto medium heat until it reaches a simmer, whisking the mole as it does.
2. Once at a simmer, remove from heat immediately and place the mixture into a bowl.
3. Add the chocolate to the bowl and mix until everything is incorporated and the sauce becomes shiny and silky. Place the bowl on a double boiler if the chocolate does not fully melt into the cream. Serve immediately or refrigerate for future use.