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Chocolate Peanut Butter “Tamales” With Canela Crema

There’s something so comforting about the memory of my Abuela’s kitchen, the air thick with the aroma of cinnamon and chocolate. While she was a master of traditional tamales, I always had a sweet tooth. I can almost see her now, chuckling as I snuck bites of peanut butter from the jar. These chocolate peanut butter “tamales,” a delightful twist on the classic, feel like a delicious homage to those cherished moments, a playful fusion of heritage and personal indulgence. These chilled treats are a reminder that sometimes, the best recipes are the ones that dare to be a little different.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes (includes chilling)
Servings: 4
Yield: 4 tamales
Dietary Type: Gluten-Free

Ingredients

For the Tamales:

4 corn husks, soaked and washed well
4 ounces good-quality dark chocolate
¾ cup crunchy peanut butter
½ cup powdered sugar

For the Crema:

2 egg yolks
¼ cup sugar
1 pint heavy cream
½ vanilla bean, split lengthwise
1 teaspoon ground Mexican cinnamon (canela)

Equipment Needed

Mixing bowl
Double boiler (or heatproof bowl and saucepan)
Spatula
Whisk
Heavy-bottomed saucepan

Instructions

Prepare the Peanut Butter Filling: In a mixing bowl, combine the crunchy peanut butter and powdered sugar. Mix until thoroughly combined. You can use either a hand mixer or do it by hand.
Shape the Filling: Divide the peanut butter mixture into 4 equal portions. Roll each portion into a flattened log, approximately 2 inches long.
Chill the Filling: Cover the peanut butter logs and place them in the refrigerator to chill for 15 minutes. This will make them easier to work with later.
Melt the Chocolate: Prepare a double boiler by placing a heatproof bowl over a saucepan filled with simmering water (ensure the bottom of the bowl doesn’t touch the water). Add the dark chocolate to the bowl and melt it slowly, stirring occasionally until smooth. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring in between, to prevent burning.
Assemble the Tamales: Lay out a corn husk, smooth side up, on a flat surface.
Add Chocolate: Spoon a generous tablespoon of the melted dark chocolate onto the center of the husk and spread it out into a rectangular shape.
Add Peanut Butter: Place one chilled peanut butter log on top of the chocolate layer.
Fold the Tamale: Fold the corn husk in on both sides, completely encasing the chocolate and peanut butter filling. Turn the tamale seam side down and place it on a plate.
Repeat: Repeat steps 5-8 with the remaining corn husks, chocolate, and peanut butter logs.
Chill the Tamales: Place the assembled tamales on a plate and chill in the refrigerator for at least 30 minutes. This allows the chocolate to set and the flavors to meld together.
Prepare the Crema: While the tamales are chilling, begin preparing the crema.
Whisk Egg Yolks and Sugar: In a clean bowl, whisk together the egg yolks and sugar until they are well blended and slightly pale.
Infuse the Cream: In a heavy-bottomed saucepan, gently heat the heavy cream, half of the ground cinnamon, and the vanilla bean (split lengthwise to release the seeds). Bring the mixture to a gentle boil over medium heat, being careful not to scorch the cream.
Temper the Egg Yolks: Slowly pour half of the hot cream mixture into the egg yolk mixture, whisking constantly as you pour. This process is called tempering and prevents the egg yolks from scrambling when added to the hot cream.
Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Place the saucepan over low heat.
Cook Until Thickened: Stir the mixture continuously with a spatula or wooden spoon, cooking until it becomes thick enough to coat the back of a spoon. This should take about 5-7 minutes. Be patient and continue stirring to prevent scorching.
Cool the Crema: Remove the saucepan from the heat and set the crema aside to cool. As it cools, the crema will thicken further. Remove the vanilla bean.
Serve: To serve, unwrap the chilled chocolate peanut butter tamales. You can either place the tamale in a puddle of crema on the plate or drizzle the crema generously over the tamale inside the opened husk.
Garnish: Sprinkle the remaining cinnamon over the tamale and crema for a final touch.

Expert Tips & Tricks

Soaking the Corn Husks: Ensure the corn husks are thoroughly soaked in warm water for at least 30 minutes to make them pliable and easy to fold.
Chocolate Selection: Use good-quality dark chocolate (at least 60% cacao) for the best flavor.
Peanut Butter Consistency: Crunchy peanut butter adds a delightful texture, but you can use creamy peanut butter if you prefer a smoother filling.
Tempering Chocolate: For a glossy finish, temper the chocolate properly using a thermometer. This involves heating, cooling, and reheating the chocolate to specific temperatures to stabilize the cocoa butter crystals.
Crema Consistency: The crema should be thick enough to coat the back of a spoon. If it’s too thin, continue cooking it over low heat, stirring constantly. If it’s too thick, add a splash of warm heavy cream to thin it out.
Flavor Infusion: For a more intense vanilla flavor, scrape the seeds from the vanilla bean into the cream along with the pod.

Serving & Storage Suggestions

Serve the chilled chocolate peanut butter tamales immediately after unwrapping and drizzling with crema. Leftover tamales can be stored in an airtight container in the refrigerator for up to 3 days. The crema should also be stored in an airtight container in the refrigerator and will keep for about 2 days.

To reheat, allow the tamales to come to room temperature slightly before serving with fresh crema. Reheating the tamales isn’t recommended as it can affect the texture of the chocolate and peanut butter.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	970 kcal	49%
Total Fat	85g	109%
Saturated Fat	41g	205%
Cholesterol	257mg	86%
Sodium	291mg	12%
Total Carbohydrate	50g	17%
Dietary Fiber	9g	36%
Sugars	32g	–
Protein	19g	38%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Option: Substitute the heavy cream in the crema with full-fat coconut cream. Use a plant-based milk alternative, like almond milk or soy milk, in smaller quantities if needed to achieve the desired consistency. Omit the egg yolks or use a vegan egg substitute.
Different Chocolate: Experiment with milk chocolate or white chocolate instead of dark chocolate.
Nut Butter Alternatives: Try almond butter, cashew butter, or sunflower seed butter in place of peanut butter.
Spice it Up: Add a pinch of cayenne pepper to the chocolate for a spicy kick.
Citrus Zest: Grate orange or lime zest into the chocolate for a bright, citrusy flavor.
Mexican Chocolate: Substitute some of the dark chocolate with Mexican chocolate which already contains cinnamon and other spices.

FAQs (Frequently Asked Questions)

Q: Can I make the tamales ahead of time?
A: Yes, you can assemble the tamales and chill them in the refrigerator for up to 24 hours before serving. Prepare the crema closer to serving time for the best texture.

Q: Can I freeze the tamales?
A: It’s not recommended to freeze the finished tamales, as the chocolate and peanut butter filling may change texture upon thawing.

Q: How do I prevent the chocolate from seizing when melting it?
A: Ensure the bowl used in the double boiler is completely dry and that no water or steam gets into the chocolate. Stir gently and melt slowly over low heat.

Q: What if my crema is too thin?
A: Continue cooking the crema over low heat, stirring constantly, until it thickens to the desired consistency.

Q: Can I use a different type of cinnamon?
A: While Mexican cinnamon (canela) has a unique flavor, you can substitute it with regular ground cinnamon if needed.

Final Thoughts

These Chocolate Peanut Butter “Tamales” with Canela Crema are a playful and delicious dessert that’s sure to impress. Don’t be intimidated by the steps; each one is straightforward and rewarding. I encourage you to give this recipe a try, embrace the fusion of flavors, and share your creations with friends and family. These “tamales” pair beautifully with a strong cup of coffee or a glass of chilled horchata. Enjoy the process, and let me know what you think!

Chocolate Peanut Butter “tamales” With Canela Crema Recipe