CHOCO TACO

CHOCO TACO image

Yield 6 to 8 ea

Number Of Ingredients 13

For the shells:
2/3 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon kosher salt
1/4 cup milk
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 large egg whites
For the fillings and toppings:
10 ounces dark chocolate chips
3 tablespoons coconut oil
4 to 6 cups ice cream
1/2 cup crushed nuts, plus any other desired toppings (like sprinkles)

Steps:

To make the taco shell batter, whisk together the flour, sugar, and salt in a medium bowl. In a separate bowl, melt 2 tablespoons of butter. Whisk in the milk, almond extract, and vanilla extract. Then whisk in the egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter. Heat a skillet over medium heat and grease the bottom with butter. Spoon in 3 tablespoons of the batter and use an offset spatula to gently spread it out into a 5- to 6-inch circle. Cook for 3 to 5 minutes, until the bottom begins to brown. Flip and cook on the other side for 1 to 2 minutes more, until slightly brown. Quickly remove the disk from the pan and carefully fold it over the spine of a book. Press down gently and let it cool. Then repeat the process with the remaining batter. To make the chocolate topping, place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave it in 30 second increments, stirring after each, until it melts. Let the chocolate cool slightly before topping the tacos. Let the ice cream soften a bit, scoop it into the taco shells, drizzle them 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 them in plastic wrap and freeze them until you're ready to eat.