2 Step Chocolate Taco Recipes

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CHOCOLATE TACOS



Chocolate Tacos image

"One way to get your kids cooking is to make something they love. [My son] Hunter and I developed this dish together," says Guy.

Provided by Guy Fieri

Categories     dessert

Time 40m

Yield SERVES: 8 to 10 servings

Number Of Ingredients 11

4 large egg whites
3/4 cup superfine sugar
1 cup all-purpose flour
Pinch of kosher salt
4 tablespoons unsalted butter, melted
1/4 cup heavy cream
1 teaspoon pure vanilla extract
Nonstick cooking spray
8 ounces semisweet chocolate chips
1 pint salted caramel ice cream, slightly softened
1/2 cup roasted pecans, chopped

Steps:

  • In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, heavy cream and vanilla with a rubber spatula until combined.
  • Prop up each end of a long wooden spoon on a can or bowl (you'll use this to shape the taco shells). Heat a large nonstick pan over medium-high heat; coat with cooking spray. Spoon 2 tablespoons of batter into the pan; use a small offset spatula to spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 more minute. Remove from the pan and immediately drape the pancake over the wooden spoon. Set aside to set, about 5 minutes. Repeat to make 8 to 10 tacos, wiping out the skillet and adding more cooking spray as needed.
  • Put the chocolate chips in a heatproof bowl set over a saucepan of simmering water; stir until melted. Dip the edges of the taco shells in the melted chocolate and return to the wooden spoon; let set, about 5 minutes. (If making in advance, refrigerate until ready to serve.) Fill the taco shells with ice cream and garnish with some chopped pecans.

CHOCOLATE TACOS



Chocolate Tacos image

Provided by Gemma Stafford

Categories     dessert

Time 25m

Yield 8 servings

Number Of Ingredients 11

2 large egg whites
1/2 cup (4 ounces/115 grams) sugar
3 tablespoons whole milk
1/2 teaspoon vanilla extract
Pinch fine salt
2/3 cup (5 1/3 ounces/150 grams) all-purpose flour, sifted
2 tablespoons (1 ounce/30 grams) salted butter, melted
6 ounces chopped semisweet chocolate
3/4 cup finely chopped salted peanuts
Vanilla-fudge ice cream
Fudge sauce

Steps:

  • For the shells: Set a large wooden spoon on the counter so that the handle hangs over the edge. Weight the other end of the spoon down with a heavy book or heavy pan; you'll drape the warm shells over the handle to form your tacos.
  • Place the egg whites, sugar, milk, vanilla and salt in a medium bowl and whisk together. Stir in the flour and butter until fully incorporated and the batter is smooth.
  • Place a medium nonstick skillet or cast-iron pan over low heat. Scoop 1 generous tablespoon of batter into the skillet and spread into a thin even layer with a small offset spatula. Spread the batter quickly to form a nice round that's roughly 5 inches in diameter. Cook until the underside of the disc is browned and set, 3 to 4 minutes. Flip and continue to cook for 1 to 2 minutes.
  • Lift the disc off the griddle and quickly and carefully lay it over the handle of the wooden spoon. Guide the shell with your hands to make sure the sides are even. This must be done quickly as the shell will begin to harden almost immediately after leaving the skillet. Hold the taco for a few seconds until it hardens and then leave it there to cool. Repeat with the remaining batter.
  • These taco shells are best eaten the day they are made, but leftovers can be stored in an airtight container for up to 2 days.
  • For the tacos: Bring a medium saucepan filled with a few inches water to a bare simmer. Place the chocolate in a medium heatproof bowl. Set the bowl over (not in) the simmering water. Cook until the chocolate is melted and smooth, stirring occasionally. (Alternately, place the chocolate in a medium microwave-safe bowl and microwave at 30-second intervals until smooth, stirring between intervals.)
  • Dip the edges of a shell in the melted chocolate and sprinkle the chocolate with peanuts. Repeat with the remaining shells and allow to cool.
  • Scoop some ice cream into the shells. Drizzle fudge sauce over the ice cream and sprinkle with some more chopped peanuts. Eat straight away, or place filled tacos in the freezer to enjoy later.

DEE'S CHOCOLATE TACO



Dee's Chocolate Taco image

We used cherry pie filling when preparing these in the Test Kitchen, but fresh fruit like peaches or pineapple would also be wonderful! Yum!!

Provided by Dee O @Kcsnaunnie

Categories     Chocolate

Number Of Ingredients 8

1 package(s) prepared taco shells
1 package(s) 16 oz semi sweet chocolate chips
1 - 8oz package cream cheese softened
1 - 8oz package cool whip or canned spray whipped cream
1 cup(s) powdered sugar
1 can(s) favorite pie filling (blueberry my fav,cherry etc)
1 jar(s) chocolate syrup
1 tablespoon(s) paraffin wax

Steps:

  • Get all ingredients and utensils together. That way you don't forget something. I always have my grandkids read over instructions first.
  • In a double boiler combine chocolate chips and paraffin wax. Heat until smooth and melted. I use a one-inch new paint brush to "paint" taco shells inside and outside with chocolate. Set them upside down on wax paper that has been placed on a cookie sheet. Place them in refrigerator until the filling is ready.
  • Filling: Mix softened cream cheese and powdered sugar until creamy. (You may need a Tbs or two of milk if too stiff). Fold in 1/2 of whipped topping (or 1c whipped cream).
  • Put cream cheese filling in a frosting bag (or you can spoon it into shells.) Put about 3 Tbs in a chocolate shell, add 2-3 Tbs of your favorite pie filling on top of cream cheese filling, add a dollop of whipped cream, then a cherry or a dollop more of your favorite filling. Drizzle with a chocolate syrup over top.

ICE CREAM TACOS WITH CHOCOLATE AND PEANUTS



Ice Cream Tacos With Chocolate and Peanuts image

The original Choco Taco may have a cult following, but we think this homemade version has it beat. Taco Tuesday just got a little bit sweeter.

Provided by Erica Clark

Categories     Chocolate     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Peanut     Summer     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher

Yield 4 tacos

Number Of Ingredients 6

4 waffle bowls
2 tablespoons maple syrup
1 1/2 cups vanilla-fudge swirl ice cream (about 3/4 pint), slightly softened
3 ounces semisweet chocolate, finely chopped (about 2/3 cup)
1 tablespoon refined coconut oil
2 tablespoons peanuts, finely chopped

Steps:

  • Brush insides of waffle bowls with maple syrup. Working one at a time, invert waffle bowl onto a microwave-safe plate and cover with a damp paper towel. Heat in microwave 30 seconds; waffle will soften and flatten. Immediately mold waffle into a hard taco shell shape with your hands. Let rest until set, about 2 minutes.
  • Carefully fill waffles with ice cream (about 6 Tbsp. per taco); smooth surface with the back of a spoon or offset spatula. Transfer to a plate or parchment-lined rimmed baking sheet and freeze until firm, at least 1 hour.
  • Combine chocolate and oil in a small, microwave-safe bowl. Heat in microwave in 30-second intervals until melted and smooth, stirring occasionally. Stir in peanuts.
  • Working one at a time, roll ice cream side of taco into melted chocolate to completely cover ice cream. Return tacos to plate and freeze again until chocolate is set, about 10 minutes.
  • Do Ahead
  • Tacos can be frozen in an airtight container for up to 7 days.

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