Choco-Taco Recipe
This easy Choco-Taco recipe is a homemade copycat with crispy chocolate shells, creamy ice cream, and fun toppings everyone loves.
Servings: 6 servings
Equipment
- small saucepan
- mixing bowls
- rubber spatula
- taco molds (or homemade foil taco molds)
- spoon
- wire cooling rack (optional)
- Freezer-safe airtight container
Ingredients
For the chocolate taco shells
- 2 tablespoons butter
- 1 ounce dark chocolate chopped into small pieces
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 2 tablespoons cocoa powder
For the filling
- 6 cups vanilla ice cream softened
For the toppings
- 10 ounces chocolate candy melts melted
- Optional: Sprinkles, peanuts, pecans, almonds, mini chocolate chips, crushed sandwich cookies, toffee bits, toasted coconut, mini marshmallows, etc. ....
Instructions
- Preheat a sugar cone waffle maker over a medium setting.
- In a small saucepan, melt the butter over medium heat. Add the chopped dark chocolate and stir until completely melted and smooth.2 tablespoons butter, 1 ounce dark chocolate
- In a medium bowl, whisk together the eggs, vanilla extract, and salt. Slowly whisk in the melted chocolate mixture until smooth.2 large eggs, 1 teaspoon vanilla extract, ¼ teaspoon salt
- In a separate bowl, combine the granulated sugar, all-purpose flour, and cocoa powder. Fold the dry ingredients into the wet ingredients just until combined. Do not overmix.½ cup granulated sugar, ½ cup all-purpose flour, 2 tablespoons cocoa powder
- Spoon about 2 tablespoons of batter into the center of the preheated waffle maker. Close the lid and cook for 1 to 2 minutes, or until the shell is set and slightly crisp.
- Carefully remove the shell and immediately drape it over a taco mold. Allow it to cool completely before removing it from the mold.
- Repeat with the remaining batter.
- Fill each cooled shell with vanilla ice cream and place the tacos in the freezer for about 2 hours, or until firm.6 cups vanilla ice cream
- Dip or drizzle the tops with melted chocolate candy melts.10 ounces chocolate candy melts
- Immediately decorate with sprinkles, chopped nuts, toasted coconut, mini chocolate chips, crushed cookies, toffee bits, or other favorite toppings.Optional: Sprinkles, peanuts, pecans, almonds, mini chocolate chips, crushed sandwich cookies, toffee bits, toasted coconut, mini marshmallows, etc. ....
- Return the tacos to the freezer until the chocolate coating has completely hardened before serving.
Notes
🥡 Storage
- Store finished Choco-Tacos in an airtight freezer-safe container for up to 2 months. Separate layers with parchment paper to prevent sticking.
♨️ Reheating
- This recipe is served frozen and should not be reheated.
❄️ Freezing
- Freeze assembled Choco-Tacos for at least 2 hours before serving. Individually wrap each taco in plastic wrap or parchment paper before placing them in a freezer-safe container to help prevent freezer burn.
💡 Tips for Best Results
- No sugar cone waffle maker? Cook the batter on a lightly greased griddle or skillet like pancakes. Cook for 30 to 45 seconds, flip, and cook for another 30 to 45 seconds. While still warm, fold into a taco shape and let cool completely.
- No taco mold? No problem! Cover two or three books with wax paper and stand them upright like little tents. Drape the warm waffle shells over the wax-paper-covered books until they cool, creating the perfect taco shape. You can also use a rolling pin balanced between two cans or cups.
- Shape them while they're warm. The shells become crisp quickly, so fold them into shape immediately after cooking. If they cool too much, they can crack.
- Work one shell at a time. Cook and shape each shell before making the next one. This gives you plenty of time before the shell hardens.
- Pack the ice cream firmly. Let the ice cream soften for 5 to 10 minutes so it's easier to spoon into the shells. Press gently to eliminate air pockets for cleaner slices and bites.
- Freeze before dipping. Freeze the filled tacos for at least 2 hours so the ice cream stays firm while you dip them in melted chocolate.
- Let excess chocolate drip off. After dipping, hold each taco over the bowl for a few seconds before adding toppings to keep the coating neat.
- Add toppings right away. Sprinkles, chopped nuts, mini chocolate chips, crushed chocolate sandwich cookies, toasted coconut, and toffee bits all stick best while the chocolate is still wet.
- Store with parchment paper between layers. If stacking the finished Choco-Tacos, separate them with parchment paper to keep the chocolate coating from sticking.
🍳 Alternate Cooking Methods
- A sugar cone waffle maker is highly recommended for this recipe because it creates the thin, crisp shells that make Choco-Tacos unique. A standard waffle maker produces waffles that are too thick and soft to fold into traditional taco shells.
♻️ Leftovers
- Wrap leftover Choco-Tacos individually and freeze them for an easy frozen dessert whenever you're craving something sweet.
📝 Notes
- Do not overmix the batter or the shells may become tough.
- Fold the shells while they're still warm, or they may crack as they cool.
- Vanilla ice cream is the classic choice, but nearly any flavor works well.
- Customize the toppings with chopped nuts, sprinkles, mini chocolate chips, crushed cookies, toasted coconut, or toffee bits.
- Homemade Choco-Tacos are perfect for birthdays, summer parties, movie nights, and family gatherings.
Nutrition
Serving: 1taco | Calories: 571kcal | Carbohydrates: 72g | Protein: 9g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 279mg | Potassium: 358mg | Fiber: 2g | Sugar: 59g | Vitamin A: 764IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 2mg
