Choco Taco
From lacrenshaw 15 years ago
- 48 minutes to make
- Serves 12
I had never before heard of a ChocoTaco much less had a craving for one! Then seriouseats had to introduce the two of us! NOW I do, indeed have a craving. These are relatively involved but sound almost decadent. Read more If anyone makes them, will you invite me over? Pleeasse ~ ~ ~ See less
Ingredients
- CREPE TACO SHELLS: shopping list
- 2 eggs shopping list
- 1/2 cup sugar shopping list
- 4 tablespoons unsalted butter, melted shopping list
- 2 to 3 teaspoons milk shopping list
- 1/2 teaspoon vanilla shopping list
- 1/3 cup flour shopping list
- 1/8 teaspoon salt shopping list
- CHOCOLATE SYRUP: shopping list
- 1/2 cup cocoa powder shopping list
- 1 cup sugar shopping list
- 1 cup water shopping list
- 1 teaspoon vanilla shopping list
- Dash of salt shopping list
- chocolate chip ice cream OR vanilla shopping list
- 1 cup peanuts shopping list
How to make it
- CREPE SHELLS:
- Whisk together eggs and sugar in a large mixing bowl.
- Gradually and milk, vanilla and melted butter.
- Stir well to combine.
- Add flour and salt.
- Beat until smooth.
- Heat a lightly buttered, small griddle or fry pan over medium heat.
- Pour about 1/4 cup batter into pan, tilting to make sure liquid coats pan.
- Cook crepe on each side for about 2 minutes, until lightly golden.
- Choose a clean book and stand it on its edge.
- Shape the hot cooked crepe over the book binding to form taco shell.
- Freeze this for about 10 minutes.
- Continue cooking crepes, shaping them around books and freezing them.
- CHOCOLATE SYRUP:
- Combine cocoa powder, sugar and salt in a saucepan.
- Add water.
- Mix until smooth.
- Bring to a boil for 1 minute and remove pan from heat.
- Once cooled, add vanilla.
- When first shell is WELL frozen, use a small paintbrush to coat inside of shells with chocolate.
- Return shells to freezer so chocolate can firm up.
- Wait at least 5 minutes before pulling them out.
- Delicately stuff them with ice cream.
- Return to freezer for at least another 10 minutes firming period.
- Remove tacos from freezer and drizzle with extra syrup.
- Crush peanuts and sprinkle on top of your ChocoTaco.
The Rating
Reviewed by 6 people-
Thanks for posting this wonderful recipe.
This treat is wonderful for Birthday party's.
5 Fork,Yumo. :) I can't wait to try it!
cookingbringmehappiness
in Rockford loved it
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OH MAN I LOVE THESE THANK YOU FOR THE RECIPE......YOU DEFENTLY GOT MY 5
grizzlybear
in loved it
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WOW!! Better than the original frozen ChocoTaco dessert! Great recipe and thanks so much my entire family gives this five forks!! YUMMY!!!
mtgirl08
in White Sulphur Springs loved it
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