Chocolate Tamales with Ancho Chile Fudge Sauce

Decedent, rich and filled with spicy flavor, these Chocolate Tamales are to die for!

This delicious dessert has a Mexican flair, filled with almonds, ancho chile powder and cocoa then drizzled with Ancho Fudge Sauce…so rich and dreamy!

This is also my entry for the Culinary Chocolate Smackdown.  For more information about this months contest check out the link below!

Recipe is also being entered into the Cooking with Nona Valentine Chocolate Dessert Recipe Contest

Tamale Dough

2 cups Maseca corn flour

2 cups warm water

1/4 teaspoon sea salt

3 tablespoons cocoa powder

1 package corn husks


Mix corn flour, cocoa powder and salt to combine, add water and stir to form soft dough, add more water if dough seems to dry, cover with plastic wrap until ready to use

Remove corn husks from package and soak for 20-30 minutes in very warm water, making sure to drench the husks, separating them and swishing them in the water several times. Set aside


1 cup fine chopped almonds

3 tablespoon Ancho chile powder

1 1/2 tablespoon cocoa powder

1/4 cup brown sugar

1 tablespoon honey

1/2 stick butter, melted

1 teaspoon cinnamon

1/4 teaspoon sea salt


Mix dry ingredients until combined, add melted sugar, honey and stir until mixture is well incorporated

Ancho Chile Fudge Sauce

1/2 stick butter, melted

2 tablespoons cocoa powder

2 tablespoons Ancho chile powder

1/8 teaspoon cinnamon

1/8 teaspoon sea salt

1/8 teaspoon almond extract

1/8 teaspoon vanilla extract

2 tablespoon honey


Melt butter in a small sauce pan over low heat, add dry ingredients and mix till smooth, using a candy thermometer make sure to keep the sauce from heating past 150 degrees, remove from heat and add extracts and honey, whip with a whisk for 1 minute. Let fudge sauce rest, reheat on low right before service

Forming Tamales

Remove husks from water and drain on paper towels, tear 2 large husks into strips and set aside, place 1 large husk or two small husks on a clean surface and add 2 tablespoons tamale dough, press down until about 1/4 inch thick, add 1 tablespoon filling mixture,

fold husk in half once, fold left side into the middle and then repeat on left side folding into the middle, use 2 or 3 strips of husk to tie bundle together,

steam tamales for 15-20 minutes, remove from steamer, open tamales and serve with fudge sauce, cinnamon whipped cream and slivered almonds.  I recommend serving a pipping hot, cup of black coffee with these gems♥