| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 1 hr 5 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup sugar
- 1/8 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted, plus more for greasing the pan
- 1/4 cup milk
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 large egg whites
- 10 ounces dark chocolate chips
- 3 tablespoons coconut oil
- 4 cups ice cream (original Choco Tacos have fudge-swirled vanilla ice cream, but feel free to use any flavor)
- 1/2 cup crushed nuts, plus any other desired toppings like sprinkles
Instructions
- First, gather six to eight 1-inch-thick hardcover books and wipe the spines and covers clean (you could also cover them in parchment paper). Set them up vertically, spine up, so that they can be your taco shell molds.
- For the taco shells: To make the taco shell batter, whisk together the flour, sugar and salt in a medium bowl. Add the melted butter to a separate bowl and whisk in the milk, vanilla extract and almond extract. Then whisk in the egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter.
- To cook the shells, heat a skillet over medium heat. Grease it with butter and then spoon in 2 1/2 tablespoons of batter. Spread it out gently with the back of a spoon or offset spatula so you have an even circle. Cook until slightly brown on the bottom, 3 to 5 minutes. Flip and cook until slightly brown on the second side, 1 to 2 more minutes. Remove it from the skillet and gently fold it over the spine of the book to make a taco shell shape. Let cool on the book. Repeat with the remaining batter.
- For the fillings and toppings: To make the chocolate topping, place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until melted. Let the chocolate cool slightly before topping the tacos.
- Let the ice cream soften a bit, fill the taco shells, drizzle with as much chocolate as you wish, top with nuts and enjoy! If you’re making these in advance, stick them in the freezer, uncovered, for a few minutes until the chocolate hardens, and then wrap in plastic wrap and freeze until you’re ready to eat them.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 564 |
| Total Fat | 31 g |
| Saturated Fat | 19 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 5 g |
| Sugar | 48 g |
| Protein | 7 g |
| Cholesterol | 38 mg |
| Sodium | 107 mg |
Reviews
These were a hit for Father’s Day taco gathering.
Could this work on my krumkake grill?
what a fun recipe, there is a learning curve but once you figure it out its not that difficult, Me and Elvis (my black lab ) had so much fun making these. had friends over for a BBQ and pool party, a huge hit cant wait to make these for my grandchildren will be making these for ever THANK YOU
So yummy! The “taco” shell is possibly the tastiest thing I’ve eaten. It does take some skill/ patience to make these shells. We had one break on us but the other turned out pretty good. Such a fun activity to do with my 8yo!!
I had a bit of difficulty with spreading the batter in the pan and first attempt came out too thick, like a pancake. In fact, even the thin taco shells were a lot like pancakes in terms of taste and texture. It also smelled like pancakes while cooking. LOL. I assembled them and put them just until ice cream filling was hardened, so the shells were still a bit soft, again, like pancakes! Maybe if you freeze them until completely solid they would be more like those commercial ones?
has anyone frozen these tacos or not?
This came out amazing! We followed the recipe exactly as written and used our local Homestead Creamery ice cream. Soo yummy, we even served it to guests and they loved it as well!
I made the taco shells. Very delicious!
The almond in the shells was magical! So delicious.
It was “mmmm” at first bite! The shell flavor was so good!