Choco-Taco
It's fun to make these Choco-Tacos at home! These homemade novelty treats are easy and they're perfect for summer!
Servings: 6 servings
Ingredients
For the chocolate tacos
- 1 oz. dark chocolate chopped into small pieces
- 2 tablespoons butter
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup all-purpose flour
- 2 tablespoons cocoa powder
For the filling
- 6 cups First Street Vanilla Ice Cream
- 10 oz. chocolate candy melts. melted
- Sprinkles
Instructions
- Preheat a sugar cone waffle iron over medium setting.
- In a small saucepan or skillet, melt butter over medium heat. Add the chopped chocolate and stir until the chocolate is melted and the mixture is smooth.
- In a medium bowl, whisk the eggs, vanilla and salt. Add the melted chocolate mixture and whisk until smooth. Set aside.
- In a separate medium bowl, combine the sugar, flour and cocoa powder. Fold the flour mixture into the egg mixture just until blended. Do not over-mix.
- Spoon about 2 tablespoons of the batter onto the center of the preheated sugar cone waffle iron. Close lid and cook for 1-2 minutes, depending on desired crispness.
- Remove the sugar cone waffle and drape over a taco mold. Allow to cool completely.
- Repeat with remaining batter.
- Once the chocolate tacos are cooled, fill with ice cream and place in freezer to firm up.
- Dip tacos or drizzle chocolate candy melts over the top of the tacos. Immediately top with sprinkles or nuts, if desired.
- Place in freezer to set chocolate.
Notes
- I think using dark chocolate is best to offset some of the overall sweetness.
Nutrition
Calories: 568kcal | Carbohydrates: 72g | Protein: 8g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 276mg | Potassium: 356mg | Fiber: 2g | Sugar: 59g | Vitamin A: 754IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 2mg
