Choco Taco Recipes

MUCHO CHOCO TACOS

Steps:

• Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, melt chocolate candy coating as directed on package. Line cookie sheet with waxed paper.
• Carefully dip each taco shell into melted chocolate, using spoon to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upright on cookie sheet lined with waxed paper; let stand 10 to 15 minutes until chocolate hardens. Refrigerate until ready to use.
• In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells.
• In small microwavable bowl, microwave fudge topping on High 30 to 45 seconds or until soft. Stir in cinnamon and vanilla. Drizzle topping over fruit in shells. Top with whipped cream; garnish with mint leaves. Serve immediately.

CHOCOLATE-DIPPED ICE CREAM TACOS RECIPE BY TASTY

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!

HOMEMADE CHOCO TACO TUTORIAL

Steps:

• Mix all the chocolate waffle ingredients together, until smooth
• In a waffle cone maker pipe a log of batter into the machine (about 2-3 Tbsp)
• Cook for about 40-45 seconds on medium
• Hang on rack so it will cool in taco shell form.
• soften the ice cream - stir to make sure it's consistent (not half runny and half hard)
• Take shell and scoop the ice cream ice cream into it, place back in the freezer
• work with 2-3 tacos at a time, you don't want the ice cream to melt; it will make the waffles too soggy.
• Melt the chocolate wafers and let cool slightly, then dip the open ice cream side of the taco into the chocolate, covering all the exposed ice cream.
• Then immediately dip into the chopped peanuts
• Keep frozen until you are ready to serve

CHOCOLATE TACOS

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, heavy cream and vanilla with a rubber spatula until combined.
• Prop up each end of a long wooden spoon on a can or bowl (you'll use this to shape the taco shells). Heat a large nonstick pan over medium-high heat; coat with cooking spray. Spoon 2 tablespoons of batter into the pan; use a small offset spatula to 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 more minute. Remove from the pan and immediately drape the pancake over the wooden spoon. Set aside to set, about 5 minutes. Repeat to make 8 to 10 tacos, wiping out the skillet and adding more cooking spray as needed.
• Put the chocolate chips in a heatproof bowl set over a saucepan of simmering water; stir until melted. Dip the edges of the taco shells in the melted chocolate and return to the wooden spoon; let set, about 5 minutes. (If making in advance, refrigerate until ready to serve.) Fill the taco shells with ice cream and garnish with some chopped pecans.

CHOCOLATE TACOS

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.

CHOCO TACO

Steps:

• 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. Heat a skillet over medium heat and grease the bottom with butter. Spoon in 3 tablespoons of the batter and use an offset spatula to gently spread it out into a 5- to 6-inch circle. Cook for 3 to 5 minutes, until the bottom begins to brown. Flip and cook on the other side for 1 to 2 minutes more, until slightly brown. Quickly remove the disk from the pan and carefully fold it over the spine of a book. Press down gently and let it cool. Then repeat the process with the remaining batter. To make the chocolate topping, place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave it in 30 second increments, stirring after each, until it melts. Let the chocolate cool slightly before topping the tacos. Let the ice cream soften a bit, scoop it into the taco shells, drizzle them 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 them in plastic wrap and freeze them until you're ready to eat.