Plátanos en mole is a Guatemalan dessert of fried ripe plantains bathed in a sweet chocolate and spice sauce, declared Intangible Cultural Heritage of the Nation in 2007.
It’s one of the country’s most beloved and traditional desserts, present at family celebrations and Guatemalan dessert tables.
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Guatemalan Plantains in Chocolate Sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dessert
- Cuisine: Guatemalan
Ingredients
- 6 of ripe plantains
- to taste of oil, for frying
- 100 g of Guatemalan chocolate tablet (about 3.5 oz)
- 1 of cinnamon stick
- 3 of allspice berries
- 1/2 cup of sugar or panela
- 2 cups of water
- 1 tablespoon of cornstarch or corn masa (to thicken) (optional)
Instructions
- Fry the plantains, peel the ripe plantains and fry them in hot oil until golden on both sides. Set aside.
- Make the mole, in a pot, boil the water together with the cinnamon and allspice for a few minutes.
- Add the chocolate, stir in the chopped chocolate tablet and mix until fully dissolved.
- Sweeten, add the sugar or panela and mix well.
- Thicken, if you want a thicker sauce, dissolve the cornstarch or a bit of corn masa in cold water and add it to the sauce, cooking a few more minutes.
- Coat the plantains, place the fried plantains on a plate and pour the hot mole sauce over them.
- Serve, serve warm, as dessert.
Tips for getting it right
- Using very ripe plantains, with almost black peel, ensures a sweeter final result.
- Frying the plantains over medium heat keeps them from burning outside before browning well inside.
- Guatemalan chocolate tablet, with spices already incorporated, is what gives the mole its traditional flavor.
- The mole sauce can be made thicker or thinner depending on preference, by adjusting the amount of cornstarch.
Traditional variations
- Plátanos en mole has been declared Intangible Cultural Heritage of the Guatemalan Nation since 2007.
- Some families add a pinch of salt to the sauce to balance the chocolate’s sweetness.
How to serve
Plátanos en mole is served warm, as dessert, generously coated with the chocolate sauce.
It’s a traditional dessert present at family celebrations and gatherings in Guatemala.
Recommended sides
- Guatemalan coffee
Did you know?
Plátanos en mole was declared Intangible Cultural Heritage of the Nation through Ministerial Agreement 801-2007, along with pepián, kak’ik, and jocón.
The sweet chocolate and spice mole used in this dessert has roots in the region’s pre-Hispanic cacao tradition.
Frequently Asked Questions
It's a Guatemalan dessert of fried ripe plantains bathed in a sweet chocolate and spice sauce.
Guatemala's Ministry of Culture and Sports declared it Intangible Cultural Heritage of the Nation through Ministerial Agreement 801-2007.
Guatemalan chocolate tablet is used, traditionally made with spices like cinnamon, which gives the mole its characteristic flavor.
Yes, it can be thickened by adding cornstarch or a bit of corn masa dissolved in cold water during cooking.
