Homemade Choco Tacos
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5.0
30 reviews
Excellent
Homemade Choco Tacos
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Homemade Choco Tacos: it consists of a waffle cone "taco shell" stuffed with vanilla ice cream, fudge, peanuts, dipped in milk chocolate.
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Ingredients
Ripple Fudge For Ice Cream:
- 1/3 cup heavy cream
- 2 tablespoons brown rice syrup (you could also use corn syrup)
- 1/3 cup light brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 3.5 ounces bittersweet chocolate (chopped or chips)
- 1 tablespoon unsalted butter
- 1/2 teaspoon pure vanilla extract
Ice Cream Base:
- 2 cups heavy cream
- 1 (15-ounce) can sweetened condensed milk
Choco Taco Shells:
- 2 whole eggs
- 2 large egg whites
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup + 1 tablespoon light brown sugar
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter melted and warm
- 2 tablespoons milk
Assembly:
- 6 ounces bittersweet chocolate or semi-sweet chocolate
- 1/2 cup chopped peanuts for topping
Instructions
To Make the Fudge:
- In a medium saucepan, combine everything except the butter and vanilla. Bring to a simmer. Cook for 3 minutes, stirring occasionally, until melted and smooth. Remove from the heat and stir in the butter and vanilla. Cool for about 10 minutes. Meanwhile, let’s make the ice cream base.
To Make the Ice Cream:
- Add the heavy cream and sweetened condensed milk to the bowl of a stand-up mixer. Using the whisk attachment, beat until soft peaks form, about 5 minutes. Line a loaf pan or other freezer-safe container with parchment. Add about 1/3 of the ice cream base to the container. Smooth out the top and add a few tablespoons of fudge sauce. Using a knife, swirl the fudge sauce into the ice cream. Repeat the layers until you’ve worked your way through all of the ice cream. You should end up with about 1/2 cup of fudge sauce. Place it in the a fridge-safe container (lasts up to 1 week). Transfer the ice cream to the freezer until firm, about 4 hours, ideally overnight.
To Make the Choco Taco Shells:
- In a medium bowl, whisk together the eggs, egg whites, salt, vanilla extract and sugar. Mix in the flour until no specks of white appear. Pour in the butter and salt and mix once more until very smooth.
- If you’re using a waffle cone maker, take the time to pre-heat it. Drop a tablespoon of batter onto the center of the maker. Close and cook for 1 to 2 minutes.
- Remove immediately and transfer to the center of two layered paper towels. Immediately place the edge of a smallish book in the center and wrap the paper towels/waffle cone around the book, shaping it into a taco. Press on it for 1 minute, then remove and allow to cool completely. Repeat until you’ve worked your way through all of the batter. You should end up with about 20 choco taco shells.
To Assemble the Choco Tacos:
- Line a baking sheet with parchment. Remove the ice cream from the fridge and allow to come to room temperature for about 10 minutes.
- Using a teaspoon, spoon it into the choco taco shells and transfer to the baking sheet. Transfer the tacos to the freezer for about 1 hour. (This particular ice cream is sort of soft so it needs this long; if you’re using store-bought ice cream, then it will take less time to refreeze!)
- Meanwhile, add melt the bittersweet chocolate chunks over a double-boiler or in the microwave (for about 1 minute, stirring at the 30 second mark). Dip the tops of the choco tacos in the chocolate; immediately top the chocolate with the chopped up peanuts, sprinkles, pistachios or coconut flakes.
- Transfer back to the freezer to refreeze for about 15 minutes or until you’re ready to serve.
Equipments used:
Notes
- Tips and Tricks:
- Good news! You can make this batter in a crepe pan. Add 1 tablespoon extra of water to the batter so it thins it out a bit more. Then add a tablespoon to the center of a crepe pan, spread it out into a very thinly using the back of a spoon or offset spatula. Cook on the first side for 1 minutes, and then flip; cook on the opposite side and then proceed with shaping it.
Nutrition Information
Show Details
Calories
234kcal
(12%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
78mg
(26%)
Sodium
207mg
(9%)
Potassium
89mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
649IU
(13%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16to 18 choco tacos
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 78mg | 26% |
| Sodium | 207mg | 9% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 649IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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