Here is why I like the Choco Taco:
- Its name rhymes.
- It’s wildly messy to eat, so it’s a good test: If you have fun with it and laugh and genuinely enjoy making a fool out of yourself, you’re in good shape. If you get frustrated because your hands are sticky and you’re bothered by the fact that eating ice cream from a taco shell cone makes little sense, you’re due for a yoga class.
- It’s a way to enjoy a homemade ice cream cone without having to buy a cone mold or a waffle iron. You just need some simple ingredients and books. (Hopefully you have books.)
This is the perfect dessert for a taco party. You can make the shells a day in advance and have guests fill their own; you can make the shells during the party and have your kitchen smell like an ice cream parlor; or you can make them entirely in advance and keep them in the freezer.
Original Choco Tacos are filled with fudge-swirled vanilla ice cream and topped with chocolate and peanuts. But it’s your taco party and you can do what you want: Use any kind of ice cream and top it with whatever nuts, sprinkles, or other toppings your taco-loving heart desires. Just don’t forget the napkins!
Makes 6 to 8
For the shells:
2/3 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon kosher salt
1/4 cup milk
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 large egg whites
For the fillings and toppings:
10 ounces dark chocolate chips
3 tablespoons coconut oil
4 to 6 cups ice cream
1/2 cup crushed nuts, plus any other desired toppings (like sprinkles)
More from Food52:
To make the taco shell batter, whisk together the flour, sugar, and salt in a medium bowl. In a separate bowl, melt 2 tablespoons of butter. Whisk in the milk, almond extract, and vanilla extract. Then whisk in the egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter.
Heat a skillet over medium heat and grease the bottom with butter. Spoon in 3 tablespoons of the batter and use an offset spatula to gently spread it out into a 5- to 6-inch circle. Cook for 3 to 5 minutes, until the bottom begins to brown. Flip and cook on the other side for 1 to 2 minutes more, until slightly brown.
Quickly remove the disk from the pan and carefully fold it over the spine of a book. Press down gently and let it cool. Then repeat the process with the remaining batter.
To make the chocolate topping, place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave it in 30 second increments, stirring after each, until it melts. Let the chocolate cool slightly before topping the tacos.