Chocolate Dessert Tacos
By Eat More Chocolate Team Miscellaneous Kid's Favorites Baking
April 21, 2015
A quick and easy homemade chocolate taco shell that you can load up with your favorite fillings! Let me tell you, these were downright delicious.
Combine first 5 ingredients, stirring well. Stir in egg whites, milk, and vanilla.
Coat a baking sheet with cooking spray. Using your finger, draw 4 (5-inch) circles on baking sheet. Spoon 1 tablespoon batter onto each circle, spreading to edges of circle using the back of a spoon. Bake at 400° for 6 minutes or until edges begin to brown.
Loosen edges with a spatula; remove from baking sheet. Working quickly, gently drape each taco over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped.) Repeat procedure to form a total of 8 shells.
Combine chocolate chips and oil in a microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring after 30 seconds; stir until smooth.
Gently spread about 1 teaspoon chocolate mixture on the top third of the outside of both sides of cooled shells, and sprinkle with about 1 teaspoon chopped peanuts.
Spoon 1/3 cup ice cream into each shell. Drizzle remaining chocolate mixture evenly over ice cream; sprinkle evenly with remaining peanuts. Freeze for at least 30 minutes before serving.
1.1 ounces all-purpose flour (about 1/4 cup)
3 tablespoons unsweetened cocoa
1 teaspoon 2% reduced-fat milk
1/2 cup semisweet chocolate chips
1/2 cup finely chopped unsalted, dry-roasted peanuts, divided