Chocolate-filled Pan de Muerto with Mole

Doña María
Prepare this Chocolate-filled Pan de Muerto with Mole, an original recipe that gives a special touch to the traditional Pan de Muerto. This delicious bread has the perfect balance between sweet and savory, plus the spicy touch of mole with dark chocolate creates a spectacular combination. Dare to innovate with this Chocolate-filled Pan de Muerto with Mole, the best part is that it is an easy recipe, as the mole we recommend using is pre-made mole, saving you several processes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 envelope yeast, 11 g
  • 1 cup cow's milk, warm
  • 4 cups flour
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon orange zest
  • 1 teaspoon orange blossom essence
  • 1 cup butter, at room temperature
  • 1 egg, for glazing
  • 1/4 cups sesame seeds, for decoration
  • 1/2 cups butter, melted for decoration
  • 1/4 cups sugar, for decoration
  • 1 cup whipping cream
  • 2 cups bittersweet chocolate, chopped
  • 1/4 cups Doña María® red mole paste
Preparation
2h
30 mins
Low
  • Hydrate the yeast with the milk and let it rest for 10 minutes.
  • In the mixer, beat the flour with the sugar, the salt, add the eggs one by one and the hydrated yeast for 10 minutes. Add the zest, essence, and butter, and continue beating until all the ingredients are integrated and you obtain an elastic dough.
  • In a previously greased bowl, place the dough and cover with non-stick plastic, let it ferment for 1 hour or until it doubles in volume.
  • Preheat the oven to 180°C.
  • On a floured surface, form balls of approximately 70 g, shape the small pieces of 10 grams each with the help of your fingers. Set aside.
  • Lightly flatten the dough, brush with egg, place the small pieces, and brush them, add sesame seeds to half of the breads, and let it ferment for 10 minutes.
  • Bake the breads for 20 minutes or until they are golden brown. Remove from the oven and brush with melted butter and sugar.
  • For the filling, heat the whipping cream in a double boiler, add the chocolate and Doña María® red mole paste, and mix until all ingredients are completely integrated. Cool and refrigerate until it has a thick consistency.
  • Place in a piping bag with a star tip, cut the breads in half, and fill. Serve and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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