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Tamal Dulce Con Chocolate


1 Hr.
Skill Level:
26 tamales

Looking for an extra-special dessert for an upcoming occasion? Bring a delightful Mexican tradition into your home with this inspired Tamal Dulce Con Chocolate recipe, a delicious blend of soft tamale dough and creamy chocolate ganache made from HERSHEY'S Milk Chocolate Bars. We love how unexpected and unique this Tamal Dulce Con Chocolate dessert is, making it perfect to serve at celebrations and special dinner parties.

If you love the Mexican-inspired ingredients and flavors in this recipe, you're sure to love the Capriotada Con Chocolate (Bread Pudding).

Ingredients & Directions

Prep Time
1 hour
1 hour
Chill Time
1 hour


Prevent your screen from going dark while you bake.


  • Milk Chocolate Ganache
  • 3 bars
  • 1/4 cup
    sweetened condensed milk
  • Tamale Dough
  • 2 cups
    masa harina
  • 1 Tbsp
    ground cinnamon
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 2 cups
    whole milk
  • 1 tsp
    vanilla extract
  • 1/2 cup
    butter flavored shortening
  • 3/4 cup
    light brown sugar
  • 1/2 lb
    dried corn husks


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

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


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


Make Tamale Dough.


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.


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?