Chocolate tamales

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Ingredients

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Chocolate tamales

  • 6 cornhusks, for wrapping the tamales
  • 50g unsalted butter, diced
  • 100g dark chocolate, best quality
  • 2 eggs
  • 125g brown sugar
  • 10g mezcal
  • 70g white corn masa harina
  • 15g plain flour
  • 3g baking powder
  • Ice cream, to serve
1

Bring a large pan of water to the boil, then add the corn husks and instantly remove from the heat. Leave to soak for 20 minutes

  • 6 cornhusks, for wrapping the tamales
2

Place the chocolate and butter in a heatproof bowl set over a pan of barely simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally until completely melted and combined

  • 50g unsalted butter, diced
  • 100g dark chocolate, best quality
3

Meanwhile, beat the brown sugar and eggs together in a stand mixer with a whisk attachment until thick and doubled in size (you’re looking for a similar consistency to a sabayon)

  • 2 eggs
  • 125g brown sugar
4

Whisk the melted chocolate mixture into the eggs, followed by the masa harina, flour and baking powder. Finally add the mezcal, then turn up the speed for a few seconds until completely combined

  • 10g mezcal
  • 70g white corn masa harina
  • 15g plain flour
  • 3g baking powder
5

Roll the tamal mixture into 6 equal portions, roughly 50g each

6

Spread the soaked corn husks out on a work surface and place a portion of the tamal mixture in the centre of each one. Fold the husks over the filling to create a rectangular parcel, then use string to tie them up (you could also use thin ribbons cut from the corn husks.) Reserve in the fridge until ready to steam

7

When ready to cook, set up a large steamer basket over a pan of simmering water. Steam the tamales for 15 minutes. Serve with ice cream of your choice

  • Ice cream, to serve
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