Copycat Choco Tacos

Let’s Taco About Making Your Own Shells

Making your own taco- shaped blin shells is easier than you suppose. All you need is a blin cone maker, paper apkins, and a 1- inch-thick book. Mix up a quick and easy sugar cone batter, simply cook it until golden, and fold it over the chine of the book into the shape of a taco. That is it!

This form calls for a blin cone maker or iron. Unlike a classic blin iron, it has veritably shallow grids to make light and crisp shells, not big etherealwaffles.However, that will work as well! Since machine settings vary, make a test batch to find the right temperature to get the shells unevenly golden brown, If you have a pizzelle maker.

Do not Have a Waffle Cone Maker ?

That’s okay! Use Daelman’s Stroopwafels, which can be set up in utmost grocery stores like Kroger and Target or online. It’s technically two hotcakes with caramel in between, but we ’re not complaining. Take the stroopwafel out of its packaging, wrap a damp paper kerchief around it, and microwave oven it for 30 seconds. This will soften it just enough to fester it into the shape of a taco shell — see step 5 in the form below. Make the Waffle Shells in Advance The blin shells are best used the same day, but can be made up to 3 days in advance and stored in an watertight vessel or applicable zip top bag. To maintain their crisp texture, cool them completely before storing. Ideas for Fun Variations Sure, it’s called a taco, but you can shape the blin shell into a traditional cone or indeed a coliseum. Fill the shells with chocolate ice cream rather of vanilla ice cream. Smear a subcaste of peanut adulation on the shell before adding the ice cream.

exchange out diced peanuts for sprinkles!

RECIPE :

Copycat Choco Tacos

PREPE TIME :                            COOK TIME :                   FREEZE TIME :                 TOTAL TIME :

    15 mins                                       35 mins                               35 mins                              85 mins

    

SERVINGS :  14  Servings

YIELD : 14  Copycat Choco Tacos

NOTE : Breyers makes a vanilla ice cream with chocolate fudge twirls for those that would prefer a store-bought option.

INGREDIENTS :

For the ice cream (see Recipe Note)

• 3 cups vanilla ice cream, softened
• 1 cup store-bought chocolate fudge sauce

For the homemade shells 

• Vegetable oil, for greasing the waffle cone maker
• 1 large egg
• 2 large egg whites
• 1/2 cup (100g) sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup (130g) all-purpose flour
• 4 tablespoons unsalted butter, melted
• 2 tablespoons whole milk

For the chocolate coating

• 2 cups (16 ounces) semi-sweet chocolate chips
• 1 tablespoon coconut oil
• 1/2 cup finely chopped unsalted peanuts

METHOD :

1- Prepare the ice cream:

Add the vanilla ice cream in a 9x5-inch loaf pan. Dollop the fudge sauce on top. Use a butter knife or chopstick to swirl and distribute the fudge in the ice cream. You can do this in a medium bowl instead. Cover with plastic wrap and place it in the freezer while you make the waffle shells.

2- Preheat the waffle cone maker to medium heat :

Lightly grease the grates with vegetable oil. Line a baking sheet with parchment paper and set it aside.

3- Make the batter:

In a medium bowl, whisk the egg, egg whites, sugar, vanilla, and salt until light and foamy. Add the flour, butter, and milk, and whisk until smooth and free of lumps. The batter will create “ribbons” when it falls off the whisk onto itself.

4- Cook the waffle shells :

Drop 1 tablespoon of batter in the center of the preheated waffle cone maker. Close the lid and cook until golden brown, 45 seconds to 2 minutes, depending on your machine's setting.

Set a clean paper towel on the counter next to the waffle maker. Carefully lift the shell and place it on top of the paper towel.

*SIMPLE TIP!*

The shell will be very hot! I use an offset spatula to lift and transfer it onto the paper towel, which acts as a buffer so that you don’t burn your hands. Still too hot to handle? Use a second paper towel for additional protection.

5- Shape the shells :

Place the spine of a 1-inch-thick book in the center of the hot waffle shell and use the paper towel to wrap the shell around the book. Hold for 1 minute so that it cools into the shape of a taco. 

Set the formed shell aside on the prepared baking sheet and make the remaining shells—you’ll get about 18 (4-inch) shells.

6- Fill the shells:

Remove the ice cream from the freezer and stir it to soften slightly. Use a spoon to fill each shell with about 3 tablespoons of ice cream. Place the filled shells back on the baking sheet and pop them into the freezer for 10 to 15 minutes.

7- Meanwhile, make the chocolate coating: 

Add the chocolate chips into a medium microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval until melted. Stir in the coconut oil.

8- Dip the shells in the chocolate:

Remove the filled shells from the freezer. Dip the outer edges in the melted chocolate and immediately sprinkle the chocolate with chopped peanuts.

Return the homemade Choco Tacos into the freezer for 15 to 20 minutes, until the ice cream and chocolate hardens. Enjoy them frozen!

Wrap leftovers individually with foil and pop them into a freezer-safe zip top bag for up to 6 months in the freezer.

NUTRITION FACTS : (PER SERVING)

     440                                        23g                            57g                                      6g

CALORIES                                 FAT                         CARBS                             PROTEINS

Bon appetite !! 

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