Choco Taco Recipes

Steps:

• For the shells: Set a large wooden spoon on the counter so that the handle hangs over the edge. Weight the other end of the spoon down with a heavy book or heavy pan; you'll drape the warm shells over the handle to form your tacos.
• Place the egg whites, sugar, milk, vanilla and salt in a medium bowl and whisk together. Stir in the flour and butter until fully incorporated and the batter is smooth.
• Place a medium nonstick skillet or cast-iron pan over low heat. Scoop 1 generous tablespoon of batter into the skillet and spread into a thin even layer with a small offset spatula. Spread the batter quickly to form a nice round that's roughly 5 inches in diameter. Cook until the underside of the disc is browned and set, 3 to 4 minutes. Flip and continue to cook for 1 to 2 minutes.
• Lift the disc off the griddle and quickly and carefully lay it over the handle of the wooden spoon. Guide the shell with your hands to make sure the sides are even. This must be done quickly as the shell will begin to harden almost immediately after leaving the skillet. Hold the taco for a few seconds until it hardens and then leave it there to cool. Repeat with the remaining batter.
• These taco shells are best eaten the day they are made, but leftovers can be stored in an airtight container for up to 2 days.
• For the tacos: Bring a medium saucepan filled with a few inches water to a bare simmer. Place the chocolate in a medium heatproof bowl. Set the bowl over (not in) the simmering water. Cook until the chocolate is melted and smooth, stirring occasionally. (Alternately, place the chocolate in a medium microwave-safe bowl and microwave at 30-second intervals until smooth, stirring between intervals.)
• Dip the edges of a shell in the melted chocolate and sprinkle the chocolate with peanuts. Repeat with the remaining shells and allow to cool.
• Scoop some ice cream into the shells. Drizzle fudge sauce over the ice cream and sprinkle with some more chopped peanuts. Eat straight away, or place filled tacos in the freezer to enjoy later.

Steps:

• Make the taco shells: in a medium bowl, whisk together the eggs and sugar until combined.
• Add the milk, vanilla, and butter, and whisk until fully incorporated.
• Sift in the flour and cocoa powder. Whisk until smooth.
• Heat a small non-stick pan over medium-low heat, then add ⅓ cup (95 g) of batter at a time and tilt the pan to spread the batter evenly like a crepe.
• Cook until bubbles appear on the surface and the batter is set, about 6-8 minutes. Flip the taco shell and cook on other side for another 3-4 minutes, until cooked through.
• If desired, remove the taco shell from pan and place on a grated cooling rack while still hot. Place a sheet of parchment over the shell and press into the rack, allowing the grate marks to set into the shell. Rotate the shell 90 degrees and press the cone into the grates again for a waffled look. Or, skip to the next step.
• Place the taco shells between the cups of an inverted muffin tin to form their shape. Let set for about 10 minutes, then freeze for 20 minutes to harden.
• Make the magic shell: combine the chocolate and coconut oil in a medium bowl and microwave for 2 minutes, stirring every 30 seconds until melted and shiny.
• Remove the taco shells from the freezer and use a spoon to coat the inside of each taco shell with melted magic shell. Return to the freezer for 20 minutes, until the magic shell hardens. Reserve the leftover magic shell.
• Add the ice cream to a piping bag fitted with a round tip or a zip-top bag with the corner cut off.
• Remove the shells from the freezer and pipe in the ice cream, filling the tacos. Smooth out the tops with a knife or rubber spatula. Freeze for 2 hours.
• Microwave the reserved magic shell, if needed, to re-melt. Remove the tacos from the freezer and dip the tops of each taco in the magic shell, then immediately sprinkle with the crushed peanuts.
• Serve immediately or return to the freezer until ready to eat.
• Enjoy!

Steps:

• In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, cream and vanilla until combined.
• Preheat a large nonstick pan over medium-high heat. Spoon 2 tablespoons of the batter into the pan and, with a small offset spatula, spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 minute more. Remove from the pan and immediately hang the pancake over the handle of a wooden spoon to form the taco. Set aside to set, about 5 minutes. Repeat with the remaining batter.
• Dip the tacos in the melted chocolate and return to the wooden spoon. If making ahead of time, refrigerate until needed.
• Fill the tacos with the softened ice cream and garnish with the chopped pecans.