Gluten-Free Chocolate Tamales Recipe — Decadent Mexican Dessert

Chocolate tamales may not be the first thing that comes to mind when you think of tamales, but they are a delightful surprise. Rich with chocolate and balanced by the subtle earthiness of corn masa, these tamales make a lovely gluten-free dessert any time of year, especially during the holidays.

Some years ago I had the pleasure of teaching a tamale class with Chef Shannon Kinsella when she visited California from Chicago for an event. We dubbed it Tamale Day in Marin County, and it was a memorable afternoon.

Shannon is tremendously talented; she has worked in Rick Bayless’s television kitchens preparing ingredients and helping shape final dishes for his shows. When we first met at a food conference in Austin, TX, we connected instantly and enjoyed every moment of collaborating in the kitchen.

I invited my friend Sabrina Model, author of The Tomato Tart, to help prepare for the class, and between the three of us we had a blast. Our laughter and energy made the day fun for everyone, and even attendees commented on how comfortable and welcoming the atmosphere felt.

That day we prepared three types of masa—traditional, pumpkin, and chocolate—and offered a wide selection of fillings. Choices included roasted poblano strips (rajas), chicken in mole sauce, pulled pork with chiles and cilantro, sautéed fresh chorizo, shredded cheese, queso fresco, and crisp jicama. To accompany the tamales we made a roasted tomato, onion, and pepper salsa and a silky chocolate ganache.

After Shannon demonstrated key techniques, everyone rolled their own tamales. Each tamale reflected the maker’s personality and taste, with an array of filling combinations. While they steamed, people chatted, shared stories, and connected—exactly the kind of communal experience that makes tamale-making so special.

Watching those smiling faces was incredibly rewarding. If you’re looking for a unique, gluten-free dessert to serve at a holiday meal or special gathering, try these chocolate tamales. You can prepare many components ahead of time: make the masa and fillings a couple of days before, assemble a day ahead, steam in the morning, and reheat before serving.

One cherished tradition in many Latin families is gathering everyone around a table to fill and roll tamales together. The shared work creates conversation, laughter, and lasting memories—proof that many hands truly do make light work.

I hope you’ll try these Chocolate Tamales with family or friends soon. They’re a fun way to spend a few hours together and yield some of the most satisfying tamales you’ll ever taste.

Key Ingredients for Chocolate Tamales:

• Dried corn husks
• Dried masa mix formulated for tamales
• Hot water, Mexican chocolate, unsalted butter
• Sugar, salt, baking powder
• Chocolate extract, vanilla bean paste or extract, milk
• Chopped milk, dark, or white chocolate (or chips)

What kind of masa do I need to buy?

Choose masa harina that specifically indicates it is for tamales—often labeled “Tamal” or showing tamales on the package. Using masa intended for tortillas can make the dough behave differently and lead to frustration. If you can’t find tamal-specific masa locally, look for it from reputable online sources.

PRO Tip:

Place a few coins in the bottom of each pot used for steaming, under the steamer basket. When the water is boiling the coins will rattle; if the water level drops, the coins will lie flat and stop making noise. If your pan goes quiet, add more water.

How to make Chocolate Tamales:

1. Soak the corn husks in hot water for 2–3 hours until pliable. Lay them out on baking sheets covered with damp paper towels to keep them moist.
2. Combine the masa with hot water and set aside to cool.
3. Roughly chop the Mexican chocolate, then pulverize in a food processor to a coarse powder.
4. Beat the butter, Mexican chocolate, sugar, salt, and baking powder until light. Add the masa in three additions, continuing to beat until incorporated.
5. With the mixer on low, add chocolate extract, vanilla, and milk, and beat until the mixture reaches the consistency of a soft cake batter—firm enough to hold shape on a spoon. If desired, chill the batter briefly for a lighter texture.
6. To form the tamales, spread about 1/4 cup of batter in a 4-inch square on a husk, leaving borders along the sides and bottom. Sprinkle chopped chocolate down the center, fold the sides together, fold up the bottom, and secure with a thin strip of husk or kitchen string. Do not tie too tightly; the masa expands during steaming.
7. Stand the tamales upright (open end up) in a steamer rack. If there are gaps, fill them with loosely wadded foil so the tamales remain upright. Cover with extra husks and a tight-fitting lid.
8. Steam over medium heat for about 1 hour. Test doneness by removing one tamale and letting it cool slightly—if the masa pulls away cleanly from the husk, they’re done. If it sticks, return to the steamer and cook an additional 5 minutes before testing again.
9. Serve immediately, or for a lighter texture, let the tamales cool completely and then re-steam for about 15 minutes before serving.

PRO Tip:

For the best texture, cook the tamales, allow them to cool completely, and then re-steam for about 15 minutes before serving.

Recommended Tools:

• Baking sheets
• Chef’s knife
• Cutting board
• Food processor
• Stand mixer or electric hand mixer
• Vegetable steamer or steamer basket
• Tall stockpot with a lid

Gluten-Free Tips:

Ensure the masa is labeled gluten-free and confirm any mole or other prepared bases you use are gluten-free as well.

Yield: about 24 tamales

Chocolate Tamales (Gluten Free)

These tamales are rich with chocolate and gently balanced by corn masa, making a memorable gluten-free dessert perfect for holiday gatherings or special occasions.

Prep Time
1 hour

Cook Time
1 hour 15 minutes

Additional Time
3 hours

Total Time
5 hours 15 minutes

Ingredients

• 8 oz package dried corn husks (about 30–40 husks)
• 3-1/2 cups dried masa (look for the package labeled for tamales)
• 2-1/4 cups hot water
• 9 oz (3 tablets) Mexican chocolate
• 10 oz unsalted butter, slightly softened
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 1-1/2 tsp baking powder
• 2 tbsp chocolate extract
• 1 tbsp vanilla bean paste or vanilla extract
• 3/4 cup milk, or as needed
• 2/3 cup chopped milk, dark, or white chocolate (or chips)

Instructions

1. Soak corn husks in hot water for 2–3 hours until pliable. Lay them out on baking sheets with damp paper towels to keep them moist. Prepare the steamer with a layer of softened husks to protect tamales from direct steam.
2. Prepare the masa by combining it with the hot water and setting it aside to cool.
3. Chop the Mexican chocolate and pulse it in a food processor until finely ground. In a mixer, beat butter, ground Mexican chocolate, sugar, salt, and baking powder until light. Add the masa in three additions, mixing thoroughly.
4. With the mixer on low, add chocolate extract, vanilla, and milk. Adjust milk to reach a soft cake-batter consistency—firm enough to hold shape on a spoon. For lighter tamales, chill the batter briefly.
5. Form tamales by spreading about 1/4 cup of batter onto each husk in a 4-inch square, leaving borders. Sprinkle chopped chocolate down the center, fold the sides together, fold up the bottom, and secure with a thin husk strip or kitchen string. Do not tie tightly.
6. Stand tamales upright (open end up) in the steamer. Fill gaps with loosely wadded foil if needed. Cover with extra husks and a tight lid. Steam over medium heat for about 1 hour, adding hot water as necessary.
7. Test one tamale: let it cool for a few minutes and see if the masa releases from the husk. If it sticks, return tamales to steam for another 5 minutes and retest.
8. Serve warm, or cool completely and re-steam 15 minutes before serving for a lighter texture.

Notes

Adapted from the TV show “Mexico: One Plate at a Time” by Chef Rick Bayless.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving:
Calories: 186Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 106mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 2g

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These suggestions are not dietary advice and are not a substitute for consulting a medical professional. Unauthorized use of proprietary material without permission is prohibited.

This post was first shared in Nov 2013 and updated in 2020.