Chocolate Dessert Tacos

By Eat More Chocolate Team      

April 21, 2015

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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.



Preheat oven to 400°.

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.


1/2 cup powdered sugar

1.1 ounces all-purpose flour (about 1/4 cup)

3 tablespoons unsweetened cocoa

1 teaspoon cornstarch

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