Choco Tacos
Choco Tacos are a fun and delicious dessert that combines the joy of tacos with the sweetness of ice cream and chocolate. This recipe features crispy taco-shaped shells filled with creamy ice cream and topped with a rich chocolate coating and chopped nuts.
Ingredients
For the Taco Shells
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup milk
- 1/2 cup water
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
For the Filling
- 1 quart vanilla ice cream (or your favorite flavor)
For the Chocolate Coating
- 200g dark or milk chocolate, finely chopped
- 1 tbsp coconut oil (optional, for a smoother coating)
For the Toppings (optional)
- Chopped nuts (e.g., peanuts, almonds, hazelnuts)
- Sprinkles
- Mini chocolate chips
Instructions
1. Prepare the Taco Shells
- Make the Batter: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, and salt. In a separate bowl, whisk the milk, water, eggs, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Let the batter rest for 10-15 minutes.
- Cook the Shells: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a bit of butter or oil. Pour about 1/4 cup of batter into the pan and swirl to spread evenly, forming a thin circle. Cook for about 1-2 minutes, until the edges start to lift, then flip and cook for another 30 seconds. The shell should be slightly crispy but still pliable.
- Shape the Shells: While the shell is still warm, gently drape it over a rounded object like a rolling pin, a taco holder, or the edge of a bowl to form a taco shape. Let it cool and harden. Repeat with the remaining batter.
2. Fill the Tacos
- Prepare Ice Cream: Let the ice cream soften slightly at room temperature. Spoon the ice cream into the taco shells, pressing gently to fill. Place the filled tacos on a baking sheet lined with parchment paper and freeze until the ice cream is firm, about 1-2 hours.
3. Make the Chocolate Coating
- Melt the Chocolate: In a microwave-safe bowl, combine the chopped chocolate and coconut oil (if using). Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth. Alternatively, you can melt the chocolate in a double boiler.
4. Assemble the Choco Tacos
- Dip in Chocolate: Dip the tops of the frozen ice cream tacos into the melted chocolate, allowing the excess to drip off. You can dip just the tops or cover more of the taco, depending on your preference.
- Add Toppings: Immediately sprinkle with chopped nuts, sprinkles, or mini chocolate chips while the chocolate is still wet.
- Freeze: Place the dipped choco tacos back on the parchment-lined baking sheet and freeze for another 15-20 minutes, or until the chocolate has set.
5. Serve and Enjoy
- Serving: Once the chocolate coating is set, your Choco Tacos are ready to serve! Enjoy immediately or store them in an airtight container in the freezer for up to a week.
These Choco Tacos are a perfect treat for parties, summer days, or any time you want a delightful combination of ice cream and chocolate. Enjoy the crispy shell, creamy ice cream, and crunchy toppings with every bite
