Chocolate Tamales

February 12, 2020

Serves: 4


Tamale filling:

4 cups butter

7 cups of semisweet chocolate

1 cup cocoa

1/3 cup cornstarch

2 1/2 cups refined sugar

15 egg yolks

15 egg whites

1/4 cup cardamom


Chili paste:

14 guajillo chilis

2 1/2 cups piloncillo or brown sugar

1 1/4 cups water



  1. Form a ganache with chocolate and butter.
  2. Let it cool a little, add egg whites and sugar until a meringue is formed, and then add yolks, lower blender to speed 1 and add cocoa and cornstarch.
  3. Add the ganache: only a part and then the rest. Add outside the mixer with the help of a rasp.

See Chef Gerardo Rivera's Other Sweet Mexican Dessert/Beverage Recipes


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Tyler Davidson | Editor, Vice President & Chief Content Director

Tyler Davidson has covered the travel trade for nearly 30 years. In his current role with Meetings Today, Tyler leads the editorial team on its mission to provide the best meetings content in the industry.