Mini Choco Tacos
User Reviews
5
Mini Choco Tacos
Description
Starting with waffle cone batter, thin rounds are cooked in a waffle iron or skillet until golden and crisp. While still warm, the rounds are folded over a wooden spoon handle to form a taco shape and held until they harden. This quick shaping takes advantage of the pliability of the hot waffle discs before they set.
The mini cones are then chilled in the freezer on parchment-lined pans to maintain shape. Frozen custard or store-bought ice cream is softened slightly and spooned into the cone shells just before serving, ensuring a smooth filling. The inside of the cones is coated with melted milk chocolate that has cooled slightly to provide a layered texture and added flavor.
This dessert combines the warm vanilla and sweet crispiness of waffle cones with rich chocolate and creamy ice cream inside, making it a playful and indulgent treat suitable for parties or casual desserts.
Ingredients
- 1 recipe waffle cone batter
- ½ recipe frozen custard or your favorite store-bought ice cream
- 2 cups milk chocolate chips melted and cooled
Instructions
- Make waffle cone batter from recipe in link above.
- Once batter has been made, heat your waffle iron (or a nonstick pan over medium heat). Pour 1 heaping tablespoon of batter onto the hot surface and close the lid of the waffle iron. **If using the stovetop, quickly spread batter into a thin circle, heat for 2 to 3 minutes, flip and cook for another minute before removing from the heat.
- Quickly remove the waffle cone disc from the iron and place it on a flat, clean surface. Place the handle of a wooden spoon in the center of the disc and gently fold over half the disc until parallel with the other half. Hold for about 1 minute or until the waffle shell hardens completely. Set aside. Repeat until all the batter has been used.
- Place two clean loaf pan, lined with parchment in the freezer.
- Allow frozen custard or ice cream to sit out at room temperature for 5 to 10 minutes; you want the ice cream to soften a bit, but not melt.
- Quickly but carefully spoon and press the ice cream into the waffle shells, smoothing the edges. After filling 2-3 shells, place them in one of the two freezer loaf pans, upright and stacked against one another. Repeat until all shells have been filled and placed in the freezer.
- Allow ice cream to re-freeze, about 1 hour.
- Place a clean baking sheet, lined with parchment paper, in the freezer.
- Taking 2-3 ice cream filled waffle shells out at a time, quickly but carefully dip the open edge of each shell into the melted chocolate, shaking to remove any excess.
- Transfer choco tacos to the freezer baking sheet and repeat until all choco tacos have been made.
- Allow chocolate to thoroughly freeze, 20-30 minutes, before serving.
- Once the choco tacos are completely finished and frozen, wrap them individually and keep them in the freezer for up to 2 months.
User Reviews
Overall Rating
5
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