Tamal Dulce Con Chocolate

Details

Time
3 hours
Skill Level
Expert
Yields
26 tamales

This tamales dulces recipe allows you to bring this delightful Mexican tradition into your home. It’s not an easy dessert recipe, but you and your family will love the blend of tamale dough and milk chocolate ganache made from HERSHEY’S Milk Chocolate Bars.

Ingredients & Directions

Prep Time
1 hour
Cook Time
1 hour
Chill Time
1 hour

Ingredients

  • 1/2 lb

    dried corn husks

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

refrigerator
Refrigerator
tamaler or steamer
Tamaler or Steamer
knife
Knife
measuring cups
Measuring Cups
rubber scraper
Rubber Scraper
small microwave-safe bowl
Microwave-safe Bowl
microwave
Microwave
large mixing bowls
Mixing Bowls
1

Soak corn husks in hot water 1 hour or overnight. Drain and blot dry before filling.

2

Make Milk Chocolate Ganache. Refrigerate 1 hour while preparing dough.

3

Make Tamale Dough.

4

Assemble tamales by spreading 2 heaping tablespoons dough into 3x2-inch rectangle down center of each husk, leaving about 2 inches at top of husk. Spoon 1 teaspoon Milk Chocolate Ganache in center of each. Fold over sides and both ends of husk to enclose dough. Tie with stips of corn husk.

5

Steam tamales in tamaler or steamer 1 hour or until tamales pull away from husks. Add additional water as needed. Cool slightly before unwrapping.

Milk Chocolate Ganache: Coarsely chop 3 (1.55 oz each) unwrapped HERSHEY'S Milk Chocolate Bars and place in small microwave-safe bowl. Add 1/4 cup plus 1 tablespoon sweetened condensed milk. Microwave at medium (50%) 30 seconds or until chocolate is melted and mixture is smooth when stirred.

Tamale Dough: Stir together 2 cups masa harina, 1 tablespoon ground cinnamon, 1 teaspoon baking powder and 1/2 teaspoon salt in large bowl. Stir in 2 cups whole milk and 1 teaspoon vanilla extract; set aside. Beat 1/2 cup butter flavored shortening and 3/4 cup packed light brown sugar for 2 to 3 minutes in large mixer bowl. Add a third of the masa mixture at a time to the shortening mixture, beating 2 to 3 minutes with each addition. (It is very important to follow this step).

Note: If you don't have a tamaler, place tamales in a steamer basket in large saucepan or pot filled 1/4 full with water. Make sure tamales are not touching water. Bring water to boil and cover. Steam for 1 hour or until tamales pull away from husks, adding more water to saucepan as needed.

Additional questions?