I thought that I liked tacos before I worked on this chocolate taco recipe.
I LOVE tacos now! Especially chocolate tacos . . . with ice cream, and sprinkles, and M&M’s, and chocolate chips, and marshmallows, and chocolate sauce . . . you get it!
When I was doing my research for this recipe, I encountered many recipes for hard tacos shells that were simply dipped into chocolate, and left to harden. I thought that those would be a great salty/sweet combination, but I wanted a taco with a FULL chocolate shell. This chocolate taco shell is so chocolatey that you need the ice cream combination to settle it down!! That is, if something being “super chocolatey” is a problem for you. I loved it.
Making the chocolate shells is a bit time consuming, but if you have an assembly line of set up prepared, you’ll be flying through the process. The chocolate shells harden and are relatively delicate, but most of mine stayed together and survived cracking. I only had one casualty . . . I missed the wooden spoon and it dropped into the bowl.
When dipping the shells into the melted chocolate make sure that you have a large container for dipping. I went immediately to sprinkles (because they make me HAPPY!), but I think that crushed up Oreo’s or peanuts would be delicious too! You could add peanut butter cups, or crushed Oreo’s as the toppings as well.
Try using frozen yogurt and fresh fruit if you’re looking for a more healthier dessert. Strawberries and bananas would go fabulously with the chocolate shells. There are so many possibilities!! Let me know in the comments section what flavour combination you would like best.
This will make between 6-8 tacos.
- 1/2 cup powdered sugar
- 1/4 cup all-purpose flour
- 1/4 cup cocoa
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon 2% reduced-fat milk
- 1/4 teaspoon vanilla extract
- vanilla ice cream
- M&M’s (large and small)
- mini chocolate chips
- mini marshmallows
- chocolate sauce
- Preheat oven to 400F.
- In a stand mixer fitted with the paddle attachment, combine all dry ingredients and mix on low until no white streaks remain.
- Add milk, vanilla and eggs one at a time, and continue to mix on low until the batter becomes dark brown and shiny.
- Line a baking tray with parchment paper, place 2-3 tablespoons of taco batter onto the tray and using the back of a spoon smooth into a round 5″-6″ circle.
- Place into the preheated oven for 5-6 minutes.
- Remove and immediately transfer to a wooden spoon that is set over top of the opening of a bowl. Allow to cool and harden.
- Repeat process until all batter is used up.
- Fill tacos will ice cream, and top with desired toppings.
- Serve immediately, or place into freezer until ready to serve.