White Chocolate Mole

Alex Henry

Most diners today are familiar with mole, and many even know that chocolate is a common ingredient in this savory Mexican sauce. This awareness inspired Alex Henry, executive chef/owner of Yucatán concept El Molino del Sureste, to offer up his own unique twist: white chocolate
mole over scallops.

To build the mole, Henry embraces the complex flavor profiles traditionally associated with the sauce, using a variety of spices, fruits, nuts and seeds, along with fennel for brightness and, in a clever inversion, white chocolate. The resulting sauce is served over seared scallops, which are cooked together with a little more white chocolate to make it extra creamy and decadent. It’s topped with ground pepitas and shaved fennel crumbs for crunch. Customers love the unexpected character of the dish, appreciating its rich yet light flavors, Henry reports. “I am proud of this dish because it is playful and shows how a classic Mexican technique can be used in new ways that are presentable and accessible,” he says.

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