Chocolate Tacos

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Would you believe that I'd never had a Choco Taco until last summer? I'd heard of them before, but just never thought to purchase one. I don't even know how it came up in conversation, but I told Tom I'd never had one and he was completely shocked and said we must remedy that ASAP.

A few days later, he presented me with one. I was...not all that impressed? You know that taste that ice cream cones get when frozen? Not exactly freezer-burn but something similar to that? It tasted exactly like that and they had majorly skimped on my ice cream.

When I saw this recipe in Cooking Light I thought it would be fun to try and create my own chocolate taco. I didn't, however, realize that the recipe for making the taco was very, very similar to how you make a fortune cookie and if you know anything about by 28 Before 28 List, you'll know that fortune cookies were something I could just not master.



Chocolate Tacos
Source: Cooking Light, May 2013
Servings: 8
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Ingredients:
    • 1/2 cup powdered sugar
    • 1/4 cup all-purpose flour
    • 3 tbsp. cocoa powder
    • 1 tsp. cornstarch
    • 1/4 tsp. salt 
    • 3 tbsp. egg whites
    • 1 tsp. milk
    • 1/4 tsp. vanilla extract
    • 1/2 cup chocolate chips
    • 1 tsp. canola oil
    • 1/2 cup peanuts, finely chopped 
    • vanilla ice cream 
Directions:
1. Preheat the oven to 400. Use a bowl approximately 5" in diameter and trace 4 circles onto parchment paper.
2. Combine the powdered sugar, flour, cocoa powder, cornstarch and salt together in a medium bowl. Then add the egg whites, milk and vanilla.
3. Spoon the  mixture into one of the circles on the parchment paper. Use the back of a spoon or your fingers to spread evenly, covering the circle. Repeat with remaining circles.
4. Bake for 6 minutes. Meanwhile, suspend 4 wooden spoons.
5. Remove from the oven, and gently loosen the edges using a flat spatula. Work quickly to fold the taco over each suspended spoon. Repeat steps 3-5 until you have 8 taco shells.
6. Combine the chocolate chips and canola oil together in a small bowl. Microwave for 30 seconds, stir and then microwave another 30 seconds or until the chocolate has melted and is smooth.
7. Gently spread the melted chocolate on both out sides of the taco shell and sprinkle with peanuts. Scoop vanilla ice cream into the shell, drizzle with any remaining chocolate and sprinkle with more peanuts. Repeat for all shells.
8. Freeze for 30 minutes before serving.

I had equally as much trouble making these as I did the fortune cookies, however I do think they turned out much better. And they were tastier than the store-bought version. 

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