Chocolate Tacos
Chocolate Tacos are a fun, crispy dessert with chocolate shells, creamy vanilla ice cream, melted chocolate drizzle, and crunchy peanuts. A delightful twist on classic tacos!
Equipment
- Non-stick Skillet
- Mixing Bowls
- Whisk
- Spatula
- Serving plates
Ingredients
- 1/2 cup powdered sugar
- 1.1 ounces all-purpose flour about 1/4 cup
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon corn starch
- 1/4 teaspoon salt
- 3 tablespoons egg whites
- 1 teaspoon 2% reduced-fat milk
- 1/4 teaspoon vanilla extract
- cooking spray
- 1/2 cup semisweet chocolate chips
- 1 teaspoon canola oil
- 1/2 cup finely chopped unsalted dry-roasted peanuts divided
- 2 2/3 cups vanilla low-fat ice cream
Instructions
- In a mixing bowl, whisk together the powdered sugar, all-purpose flour, cocoa powder, corn starch, and salt until well combined.
- In another bowl, combine the egg whites, 2% reduced-fat milk, and vanilla extract. Slowly add this wet mixture to the dry ingredients, whisking until you have a smooth batter similar to pancake batter.
- Heat a non-stick skillet over medium heat and lightly coat it with cooking spray. Pour a small amount of batter into the skillet, forming a circle about 5 inches in diameter. Cook for 1-2 minutes until edges lift, flip and cook another minute. Remove and cool on a wire rack. Repeat with remaining batter.
- In a microwave-safe bowl, combine semisweet chocolate chips and canola oil. Microwave in 30-second intervals, stirring until melted and smooth. Set aside.
- Fill each cooled taco shell with a generous scoop of vanilla low-fat ice cream. Drizzle melted chocolate over the ice cream and sprinkle with chopped peanuts.
- Serve immediately and enjoy your Chocolate Tacos!
Notes
- Ensure the skillet is hot before adding batter for even cooking.
- Try different ice cream flavors to customize your tacos.
- Store taco shells in an airtight container to keep them crispy.
- Experiment with toppings like whipped cream, sprinkles, or caramel sauce.