Dark Chocolate and Peanut Butter Tamale on Mexican Cinnamon Cream
4 corn husks
4 oz. good quality semi-sweet chocolate
3/4 c. pure crunchy peanut butte (at room temperature)
1/2 c. powder sugar
In a mixing bowl, combine peanut butter and sugar; mix until well combined. Divide the mix into 4 equal parts and roll into flat 2-inch logs. Chill for 15 minutes. Melt chocolate in a double broiler.
Lay cornhusk open, smooth side up. Spoon one heaping tablespoon of chocolate onto husk and spread out to form a rectangle. Lay peanut butter filling in the center and fold husk together from both sides. Turn seam side down and repeat with remaining husks. Chill 30 minutes, then peel off husks.
Mexican Cinnamon Cream
4 egg yolks
1/2 c. sugar
2 pints heavy cream
1/2 vanilla bean, split lengthwise
1 heaping tsp. of Mexican ground cinnamon
Whisk yolks and sugar well. Meanwhile, heat cream, 2/3 of the cinnamon, and the vanilla bean. Bring to a boil. Pour half into sugar mixture, whisking as you pour. Pour this back into saucepan with the other half over low heat, stirring until it thickens enough to coat a spoon. Remove and cool. Use remaining cinnamon to decorate on the plate.
From the November 1987 issue.