- 2/3 cup all-purpose flour
- 1/2 cup sugar
- 1/8 teaspoon kosher salt
- 2 tablespoons unsalted butter, plus more for greasing the pan
- 1/4 cup milk
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 large egg whites
- 10 ounces dark chocolate chips
- 3 tablespoons coconut oil
- 4 cups ice cream (original Choco Tacos have fudge-swirled vanilla ice cream, but feel free to use any flavor)
- 1/2 cup crushed nuts, plus any other desired toppings like sprinkles
Here's an exciting new spin on your Taco Tuesday tradition. Spice it up a bit with these fudge-swirled vanilla ice cream choco tacos. A mouthwatering dessert sure to make your taste buds tingle. Taking a new approach from your traditional savory tacos, this is a sweet treat to die for. Replacing the usual ingredients with a creamy, chocolaty dessert filling. Want to show off your creative skills while delivering a flavor-packed dish?
Look no further. Put your own spin on these choco tacos to channel your inner chef. Mix and match the toppings as you desire to create a variety of tacos. These are just as visually appealing as they are satisfying. With a sprinkle here and a drizzle there, you can present these like a true professional culinary artist. Made with simple ingredients, you are likely to have everything you need at home for these already!
This is certainly a fun dish to make. It should only take you a few quick minutes to whip up a batch of these up today! Making the shells from scratch is the best part. It is an experience all on it's own. If you've never tried this before, trust me it's not as intimidating as it sounds.
This part will surely wow your guests. You can even make these ahead or save some for later. Simply pop them in the freezer until you're ready to dig in. Indulge in this sweet sensation, you know you deserve it. Besides, what's life without a good old chocolate dessert every once in a while?
- First, gather 6-8 1-inch thick hard cover books and wipe the spines and covers clean (you could also cover them in parchment paper). Set them up vertically, spine up, so that they can be taco shell molds.
- To make the taco shell batter, whisk together the flour, sugar, and salt in a medium bowl. In a separate bowl, melt 2 tablespoons of butter. Whisk in the milk, almond extract, and vanilla extract.
- Then whisk in the egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter.
- To cook the shells, heat a skillet over medium heat. Grease it with butter and then spoon in 2 1/2 tablespoons of batter. Spread it out gently with the back of a spoon or offset spatula so you have an even circle.
- Cook for 3-5 minutes, until slightly brown on the bottom. Flip and cook for 1-2 more minutes, until slightly brown. Remove it from heat and gently fold it over the spine of the book to make a taco shell shape. Let cool on the book.
- To make the chocolate topping, place the chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30 second increments, stirring after each, until melted. Let chocolate cool slightly before topping the tacos.
- Let ice cream soften a bit, fill the taco shells, drizzle with as much chocolate as you wish, top with nuts, and enjoy! If you're making these in advance, stick them in the freezer uncovered for a few minutes until the chocolate hardens, and then wrap in plastic wrap and freeze until you're ready to eat them.