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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
For crepe taco shells:
2 eggs
1/2 cup sugar
4 tbsp unsalted butter
2 to 3 tsp milk
1/2 tsp vanilla
1/3 cup flour
1/8 tsp salt
For chocolate syrup:
1/2 cup cocoa powder
1 cup sugar
1 cup water
1 tsp vanilla
Dash of salt
Chocolate chip ice cream (vanilla also works)
1 cup peanuts
For crepe shells: In a large mixing bowl, whisk together the eggs and sugar. Gradually add in the milk, vanilla, and melted butter, stirring to combine. Add the flour and salt. Beat until smooth.
Heat a lightly oiled, small griddle or frying pan over medium high heat. (We used a tiny 6-incher for easy maneuvering.) Pour about 1/4 cup of the batter onto the pan for each "shell," tilting to make sure the liquid coats the surface evenly. Cook the crepe on each side for about 2 minutes, until light brown.
This is the fun part. Pick a book and shape the crepe around the bookbinding so it forms a taco shell mold. Freeze for ten minutes. Be careful when setting up; these are delicate. Continue cooking crepe shells, shaping them around books, and freezing.
For the chocolate syrup: Combine cocoa, sugar, and salt in a saucepan. Add water. Mix until smooth. Bring to boil for one minute, then remove pan from heat. Once cooled, add vanilla.
After the first frozen shell is pretty sturdy, pull it out and drizzle inside with this (not burning hot) chocolate syrup. A paintbrush comes in handy here. Throw syruped shells back into the freezer so chocolate can firm up. Wait at least five minutes before pulling them out. Delicately stuff them with ice cream, and then return them to the freezer for another ten minutes of firming-up. Remove Choco Tacos and drizzle them with extra syrup. Crush peanuts and throw those on top too.
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CHOCO TACOS
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
For crepe taco shells:
2 eggs
1/2 cup sugar
4 tbsp unsalted butter
2 to 3 tsp milk
1/2 tsp vanilla
1/3 cup flour
1/8 tsp salt
For chocolate syrup:
1/2 cup cocoa powder
1 cup sugar
1 cup water
1 tsp vanilla
Dash of salt
Chocolate chip ice cream (vanilla also works)
1 cup peanuts
For crepe shells: In a large mixing bowl, whisk together the eggs and sugar. Gradually add in the milk, vanilla, and melted butter, stirring to combine. Add the flour and salt. Beat until smooth.
Heat a lightly oiled, small griddle or frying pan over medium high heat. (We used a tiny 6-incher for easy maneuvering.) Pour about 1/4 cup of the batter onto the pan for each "shell," tilting to make sure the liquid coats the surface evenly. Cook the crepe on each side for about 2 minutes, until light brown.
This is the fun part. Pick a book and shape the crepe around the bookbinding so it forms a taco shell mold. Freeze for ten minutes. Be careful when setting up; these are delicate. Continue cooking crepe shells, shaping them around books, and freezing.
For the chocolate syrup: Combine cocoa, sugar, and salt in a saucepan. Add water. Mix until smooth. Bring to boil for one minute, then remove pan from heat. Once cooled, add vanilla.
After the first frozen shell is pretty sturdy, pull it out and drizzle inside with this (not burning hot) chocolate syrup. A paintbrush comes in handy here. Throw syruped shells back into the freezer so chocolate can firm up. Wait at least five minutes before pulling them out. Delicately stuff them with ice cream, and then return them to the freezer for another ten minutes of firming-up. Remove Choco Tacos and drizzle them with extra syrup. Crush peanuts and throw those on top too.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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