These rich and decadent chocolate tamales will quickly become your new favorite sweet Mexican treat! They blend the rich flavors of real Mexican chocolate with the classic and comforting flavors of traditional tamales. Filled with melted and gooey chocolate chips, they’re a fun and indulgent way to enjoy a traditional Mexican dessert.
If you love dessert tamales, take a look at my sweet tamales, tamales de elote, and pumpkin tamales!
You’ve probably heard of (and hopefully eaten!) savory tamales like my red pork tamales, green chicken tamales, and tamales de rajas, which are a great vegetarian option, but did you know sweet dessert tamales are just as popular?
There’s just as wide a variety of sweet tamales, ranging from simple sweetened masa to fruity flavors like strawberry and pineapple. But my all-time favorite sweet ones are these luscious and rich chocolate tamales.
This unexpected pairing of Mexican chocolate and the rich and earthy corn flavor from the masa is incredible. Here’s why I love this recipe:
- It’s unique! These tamales have a unique flavor profile that is the perfect combination of sweet, nutty, and corny.
- Faster cooking time. Savory tamales are notorious for steaming for 2-3 hours, but sweet tamales in general only take about 1- 1 ½ hours to cook.
- It’s customizable. You can totally customize this recipe with different chocolate fillings or dried fruit fillings along with your favorite toppings.
What Are Chocolate Tamales?
Chocolate tamales are a type of sweet tamal that is a Mexican dessert made from a sweet masa corn dough and filled with a variety of fruit, nuts, and sugary fillings. Perfectly spiced ground Mexican chocolate and Dutch-process cocoa powder give these chocolate tamales a rich flavor that pairs well with the earthiness of the corn masa. They’re then filled with semi-sweet chocolate chips that slowly melt, giving them a moist and gooey center. These sweet tamales are perfect for a Christmas and New Year’s holiday dessert or any large gathering.
Ingredient Notes
- Corn husks: Both savory and sweet tamales are traditionally wrapped and steamed in corn husks. They come in a variety of sizes, but this recipe yields 18-24 tamales. Dried corn husks can be easily found in most Hispanic grocery stores or online.
- Unsalted butter: Adds fat and moisture to the tamale dough. You can also use shortening or lard.
- Granulated sugar: To sweeten the dough. For a richer flavor, you can use light brown sugar instead.
- Masa harina: I used Maseca brand masa harina when I tested and made this recipe, but any brand of masa harina will work. You can find it masa harina available online or at your local grocery store.
- Mexican chocolate: Mexican chocolate normally comes in round tablets. I used 3 tablets that I then ground into a fine powder in my food processor. You can also use a blender to do this as well. Mexican chocolate has a distinct sweet and spiced flavor compared to regular cocoa powder.
- Dutch-process cocoa powder: This type of cocoa powder has a smoother and more mellow flavor compared to regular cocoa powder. It also gives a more intense chocolatey flavor that pairs well with the earthy notes of masa harina. You can find this in most grocery stores or online.
- Baking powder: Keeps the tamales light and fluffy.
- Cinnamon and cloves: Add extra spice and warmth to the tamale dough.
- Whole milk: Adds creaminess and moisture to the tamale dough. You can also use water or your preferred plant-based alternative.
- Vanilla extract: Adds an extra layer of flavor.
- Semi-sweet chocolate chips: My favorite part of these tamales is the gooey and chocolatey filling from chocolate chips! They add extra sweetness and really make these chocolate tamales a fun treat.
- Optional toppings: Toppings bring these tamales to the next level. I like to use chocolate sauce and chopped pecans, but you can use other toppings like a fruity topping, chopped almonds, walnuts, pomegranate seeds, or fresh diced fruit.
How to Make Chocolate Tamales
Add the Mexican chocolate tablets to a blender or food processor and blend until ground to a fine powder.
Make chocolate tamale dough. In the bowl of a stand mixer with a paddle attachment (or using an electric mixer), cream together butter and sugar until light and fluffy. Slowly add the masa harina, ground Mexican chocolate, cocoa powder, baking powder, cinnamon, salt, and ground cloves. Continue mixing and slowly pour in some warm milk and vanilla extract. Increase speed to medium and mix for 5-10 minutes until light and fluffy. The dough should be spreadable like hummus.
Scoop 2 large spoonfuls (about ¼ cup) of the chocolate masa into the middle of the softened corn husks and spread evenly with a spoon over the bottom half of the husk. Spoon 1 tablespoon of semi-sweet chocolate chips in the middle of the dough.
Fold together the long edges of the corn husk like a book, and then fold it once more. Fold the pointy edge over so that only one side of the corn husk is open and exposed.
Place the tamales in a steamer pot filled with water with the open end facing up, making sure to lean them against the side of the pot so they don’t fall down. I like to put a ceramic ramekin in the middle to help them lean against the pot a little better.
Steam. Cover tightly with the lid and place the steamer over high heat. Bring the water in the steamer pot to a boil (you should be able to hear it bubbling), then reduce the heat to low. Cook for 1 ½ hours or until the masa is fully cooked.
Recipe Tips
- Grind your own Mexican chocolate. You can sometimes find ground Mexican chocolate at your local Mexican grocery store, but if you can’t (I often have trouble), you can grind tablets of Mexican chocolate in a food processor or blender until it’s a fine powder.
- Use different kinds of chocolate. Semi-sweet chocolate chips melt slightly and give a moist and gooey center to the tamale. You could also use milk chocolate or dark chocolate chips as well.
- Add fruit. You can add dried blueberries or cherries into the chocolate tamale dough for a sweet and fruity filling.
- Add a drizzle. You can drizzle with chocolate sauce, dulce de leche, or other fruit sauces like cherry, strawberry, or blueberry.
Serving Suggestions
Add some toppings: These chocolate tamales have a great flavor and texture on their own, but adding toppings brings them to the next level. Drizzle with chocolate sauce, dulce de leche, cajeta, or a fruity strawberry syrup and garnish with chopped nuts or diced fresh fruit.
Pair with these drinks: There’s nothing better than warm tamales in the mornings with a cup of coffee or café de olla, or as an after dinner dessert with a cup of Mexican atole or Mexican hot chocolate.
Things You May Need
- Masa harina. I used Maseca brand when I tested and made this recipe, but my all-time favorite brand is Masienda. Both (and any brand) will work!
- Tamale steamer pot. This 16-quart steamer pot is a great size for both smaller and larger batches of tamales.
Storing and Reheating
To store, transfer tamales still wrapped in the corn husks into a large storage bag or airtight container and refrigerate for up to one week.
To freeze, place cooked and cooled tamales in an airtight container or freezer-safe storage bag and freeze for up to 6 months.
To reheat, steam them for 15 minutes in a steamer pot or in the microwave for 1-2 minutes on high covered with a damp paper towel.
More Mexican Sweets
If you tried this Chocolate Tamales Recipe or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!
Chocolate Tamales
Rich and decadent chocolate tamales made from Mexican chocolate, masa harina, and chocolate chips. A delicious holiday dessert!
Instructions
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Prep the corn husks. Add the corn husks to a large bowl, cover with boiling water, and allow them to soak and soften for 30 minutes. Meanwhile, make the chocolate masa.
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Make the chocolate masa. Add the Mexican chocolate to a large blender or food processor and blend until ground into a powder.
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In a large bowl using an electric mixer or in the bowl of a stand mixer using the paddle attachment, cream together the butter and sugar for 2 minutes on medium speed until light and fluffy.
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Reduce the speed to low, and slowly add the masa harina, ground Mexican chocolate, cocoa powder, baking powder, cinnamon, salt, and cloves until fully combined. The mixture will be crumbly.
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Slowly pour in the warm milk and vanilla extract. Increase the speed to medium and mix for 5-7 minutes until light and fluffy. Set aside.
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Finish prepping the corn husks. Remove the corn husks from the water and pat dry with paper towels.
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Spread the masa onto corn husks. Grab a corn husk and identify which is the smooth side and which is the side with ridges. Place the smooth side face up onto your palm or on a plate. Scoop 2 large spoonfuls (about ¼ cup) of the chocolate masa into the middle of the softened corn husks and spread evenly with a spoon over the bottom half of the husk. Spoon 1 tablespoon of semi-sweet chocolate chips in the middle of the dough.
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Fold together the long edges of the corn husk like a book, and then fold it once more. Fold the pointy edge over so that only one side of the corn husk is open and exposed. Set aside and continue assembling all of the tamales until you’ve used up all the dough.
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Prepare the steamer pot. Fill the bottom of the steamer pot with water and cover with the steamer insert. Place the tamales in the steamer with the open end facing up, making sure to lean them against the side of the pot so they don’t fall down.
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Steam. Cover tightly with the lid and place the steamer over high heat. Bring the water in the steamer pot to a boil (you should be able to hear it bubbling), then reduce the heat to low. Cook for 1 ½ hours or until the masa is fully cooked.
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Check for doneness. Remove 1 tamal from the steamer pot. Let it sit for 10 minutes. If the husk peels away easily from the masa, then it’s done. If the masa is still gooey or sticks to the husk, steam it for 15 more minutes, then check again.
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Serve. Remove the tamales from the pot and let them cool for 10 minutes before serving to help them firm up and make them easier to unwrap.
Notes
- The recipe makes about 18-24 tamales and easily fits in a 16-quart steamer pot.
- Grind your own Mexican chocolate. You can sometimes find ground Mexican chocolate at your local Mexican grocery store, but if you can’t (I often have trouble), you can grind tablets of Mexican chocolate in a food processor or blender until it’s a fine powder.
- Prep ahead of time. The sweet tamale dough can be made up to 3 days in advance. Store it in an airtight container in the fridge until ready to use.
Nutrition Information
Serving: 1tamal, Calories: 380kcal (19%), Carbohydrates: 46g (15%), Protein: 9g (18%), Fat: 23g (35%), Saturated Fat: 13g (65%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 33mg (11%), Sodium: 159mg (7%), Potassium: 521mg (15%), Fiber: 10g (40%), Sugar: 13g (14%), Vitamin A: 446IU (9%), Vitamin C: 0.004mg, Calcium: 164mg (16%), Iron: 6mg (33%)
Photography by Ashley McLaughlin.