Uploaded October 2025 | Updated September 2026, 2 weeks ago
When Molly said that she was putting chocolate on tacos for Scratch in the first episode of The Ghost and Molly McGee, I imagine a lot of people thought she was putting chocolate syrup on some regular tacos, which sounds horrible. However, Molly seems to have a fairly sophisticated palate. Knowing that she and her family have stayed with Grandma Nin in Los Angeles, Molly has almost certainly been exposed to the incredible Mexican food that can be found on the west coast, including Mole poblano. Mole poblano is a deeply complex sauce traditionally made over a period of a couple of days using things like chiles, nuts and seeds, dried fruits, spices, and of course, chocolate.
I tried doing a pan sauce version based on Adam Ragusea’s recipe for a pan sauce mole, but I think this is even better because it’s easier! This quick approximation for the instant pot generation isn’t authentic, it is still extremely delicious, and something a 13-year old could make in less than an hour! The original recipe called for toasted pumpkin seeds and raisins, however, I have subbed these out for peanut butter and strawberry preserves, as they’ll generally have the same effect, and they symbolically represent our two protagonists!
By the way, if you don’t have an instant pot, you can still make this in a slow cooker, it just won’t be instant.
When Molly said that she was putting chocolate on tacos for Scratch in the first episode of The Ghost and Molly McGee, I imagine a lot of people thought she was putting chocolate syrup on some regular tacos, which sounds horrible. However, Molly seems to have a fairly sophisticated palate. Knowing that she and her family have stayed with Grandma Nin in Los Angeles, Molly has almost certainly been exposed to the incredible Mexican food that can be found on the west coast, including Mole poblano. Mole poblano is a deeply complex sauce traditionally made over a period of a couple of days using things like chiles, nuts and seeds, dried fruits, spices, and of course, chocolate.
I tried doing a pan sauce version based on Adam Ragusea’s recipe for a pan sauce mole, but I think this is even better because it’s easier! This quick approximation for the instant pot generation isn’t authentic, it is still extremely delicious, and something a 13-year old could make in less than an hour! The original recipe called for toasted pumpkin seeds and raisins, however, I have subbed these out for peanut butter and strawberry preserves, as they’ll generally have the same effect, and they symbolically represent our two protagonists!
By the way, if you don’t have an instant pot, you can still make this in a slow cooker, it just won’t be instant.
![[It is not a] Date! | Mollytober 2025 #theghostandmollymcgee](https://i.ytimg.com/vi/tDNJSolbNqQ/mqdefault.jpg "[It is not a] Date! | Mollytober 2025 #theghostandmollymcgee
[It is not a] Date! | Mollytober 2025 #theghostandmollymcgee")
