Homemade Choco Tacos Recipe
Waffle cone taco shells (see recipe below)
Semisweet chocolate chips
Vanilla ice cream
In a bowl just big enough to dip the taco shells in, microwave enough chocolate chips so the top third of the shell will get coated when dipped.
Spread chopped peanuts onto a plate.
Dip the taco shells upside down into the melted chocolate, rocking back and forth to evenly coat. Using your finger, spread the chocolate down the shell slightly on the inside and outside.
Immediately press each side of shell into chopped peanuts. Refrigerate until chocolate is set.
When chocolate is set, remove vanilla ice cream from the freezer and let soften so that it can be easily spooned into the taco shells.
Drizzle chocolate syrup into the bottom on the taco shell, then fill shells carefully with ice cream. Top ice cream with chopped nuts.
Put choco tacos in the freezer to let ice cream refreeze.
Waffle cone taco shells
1 egg white
1/4 teaspoon salt
1/2 cup sugar
2/3 cup flour
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
waffle cone maker
thin wooden rolling pin
In a bowl, beat eggs and salt together. Add sugar and whisk until mixture is pale yellow. Stir in flour and whisk until no lumps remain, then add melted butter and vanilla. Mix well.
Heat the waffle cone maker according to manufacturer’s directions. When ready, pour about one tablespoon of batter onto the hot plate of the waffle cone maker and close the lid. Cook cone for about one minute, until slightly brown.
Remove cone from waffle cone maker and immediately wrap around the rolling pin, holding each side against the pin in the shape of a taco, pressing the bottom down on the counter to form a base. Once crisp, slide the rolling pin out of the taco shell.
If not using taco shells immediately, let cool and store in a sealed plastic bag.
Recipe & Photo Courtesy of SheKnows