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5 from 1 vote

Chocolate Tamales

Chocolate Tamales are a twist on the traditional meat and chile filled tamales - they are rich and decadent with the perfect level of sweetness.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Mexican
Keyword: chocolate, Mexican, tamal, tamales
Servings: 18 tamales
Calories: 237kcal



  • 1.5 C milk preferably full fat
  • 1 C butter not margarine
  • 1 C water
  • 1/4 C granulated sugar
  • 1/2 tsp cinnamon
  • 3 tablets of Abuelita chopped
  • 3 C Maseca for Tamales
  • 1 tsp baking powder
  • 1/2 C chopped dark chocolate to stick inside each tamale
  • corn husks rinsed and soaked in water for at least an hour


Prepare the cornhusks:

  • Cover the husks with very warm water and put a heavy plate over the top of them to keep them submerged. You want to soak them for at least an hour if not two or three until the husks are pliable. For the tamales, pick out no more than 18 of the largest husks (at least 6" wide, and 6-7" long). If you can't find that many good good husks, then overlap a few of the next largest to be wide enough to spread the batter on.

Prepare the batter:

  • Place a stockpot on low heat, and combine the milk, butter, sugar, cinnamon, and Abuelita and allow to melt down together until well blended. Once the chocolate has melted down and the mixture is well blended, add the water, Maseca and baking powder and use your hand mixer to beat until mixed. The mixture should be moist, but not runny - if you squeeze with your hands it should stay together. Test the masa by putting a teaspoon of the batter in a glass of cold water - if it floats then the tamales will be light and fluffy.

Set up the Instant Pot:

  • Pour 1 1/4 C. water in the Instant Pot and set the trivet inside. Lay your steamer rack on the trivet, and if necessary, remove the center of the steamer rack by unscrewing. Set it aside so as not to lose it.

Making the tamales:

  • Lay a large (clean) towel on your counter top. Remove the soaked husks from the water and place on the towel - pat lightly to dry. Spread 1/4 C. of the batter onto a 4-5 inch area in the top center of the husk, then place a small amount of chopped chocolate inside the center, and down the middle of the tamale. Fold the left side over the tamale, then the right over the left, and then finish by folding up the bottom (leaving the top open). Set the tamale down on a large sheet pan or baking dish with the open end facing upwards and repeat until you exhaust your masa.

Steam the Tamales:

  • When you are done preparing all of your tamales, place them all in the Instant Pot one by one - open end facing upwards. You should be able to fit 15-18 tamales in the Instant Pot. Place the lid on the Instant Pot and seal the valve (close), and set the timer for 28 minutes on High (Manual) pressure. The pot will take a short while to come to pressure, and then will count down from that point on. Once the pot beeps done, allow the pressure to release naturally for 5-7 minutes, then do a quick release. Remove your tamales carefully one by one and place in a large baking dish. Allow 5-10 minutes to cool before enjoying. Refrigerate leftovers in a zippered bag.


Calories: 237kcal | Carbohydrates: 24g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 102mg | Potassium: 157mg | Fiber: 2g | Sugar: 8g | Vitamin A: 348IU | Calcium: 70mg | Iron: 1mg