White Chocolate Mole Sauce (Mexican) - cooking recipe

Ingredients

1/2 cup unsalted peanuts
1/4 cup blanched slivered almond
1/4 cup walnuts
2 cups water
1 cinnamon stick, broken into pieces
2 whole cloves
1 poblano chile, seeded and chopped
2 serrano chilies, seeded and chopped
1 small garlic clove
1/2 Spanish onion, cut into chunks
5 animal crackers, toasted
1/4 cup unsalted butter
1/2 cup white chocolate chips
1/2 teaspoon salt
1/8 teaspoon fresh ground white pepper

Preparation

Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in the oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes.
In a blender, combine the nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Reserve the liquid and discard the solids.
In the blender, combine the chiles, garlic, onion and nut liquid. Add the animal crackers; puree until smooth. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Discard the solids.
In a large saucepan, heat the butter. Stir in the nut-chile liquid. Simmer, uncovered, over medium heat, scraping the bottom of the pan occasionally with a rubber spatula, until the mixture is the consistency of thick pea soup, about 15 minutes.
Stir in chocolate, salt and pepper until the chocolate is melted. Use immediately.