Homemade Choco Tacos
User Reviews
5
Homemade Choco Tacos
Description
The recipe starts with preparing ripple fudge sauce by cooking brown sugar, cocoa powder, brown rice syrup, and salt to a simmer before stirring in butter and vanilla. The ice cream base is made by whipping heavy cream with sweetened condensed milk to soft peaks. The mixture and fudge are layered and swirled in a container then frozen until firm.
Choco taco shells are made from a batter containing eggs, flour, sugar, butter, milk, vanilla, and salt. The batter is spread thinly in a pan (similar to making crepes), cooked briefly on each side, and then shaped into taco shells while warm. Once chilled, the shells are filled with ice cream, coated with melted bittersweet chocolate, and topped with chopped peanuts.
This process yields a texture contrast between the thin, crisp chocolate taco shell, creamy fudge-swirled ice cream, and crunchy peanuts. The treat is best served frozen and enjoyed as a refreshing dessert or snack.
Using a crepe pan helps achieve the thin, even shells. Adding a bit extra water to the batter thins it, making spreading easier and shells lighter. Cooking each side briefly and shaping immediately prevents cracking. Allow frozen ice cream to firm overnight for best slicing and assembly.
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 cocoa powder unsweetened
- 1/4 teaspoon kosher salt
- 3.5 ounces bittersweet chocolate (chopped or chips)
- 1 tablespoon butter unsalted
- 1/2 teaspoon vanilla extract pure
Ice Cream Base:
- 2 cups heavy cream
- 1 (15-ounce) can sweetened condensed milk
Choco Taco Shells:
- 2 egg whole
- 2 egg large, whites
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup light brown sugar 1 tablespoon
- 1 cup all-purpose flour
- 4 tablespoons butter melted and warm, unsalted
- 2 tablespoons milk
Assembly:
- 6 ounces bittersweet chocolate or semi-sweet chocolate
- 1/2 cup peanut for topping, chopped
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.
Notes
- For thin, uniform taco shells, add 1 tablespoon of water to the batter and spread thinly in a crepe pan.
- Cook each side quickly (about 1 minute per side) and shape the shell immediately while warm to prevent cracking.
- Freeze the ice cream layers until firm, ideally overnight, for easier assembly.
- Use bittersweet chocolate for coating the shells to balance sweetness and provide a firmer texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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