- serves 8
These tricked-out dessert tacos will blow your tastebuds away! Chocolate shells, ice cream, fresh fruit and mixed candies make up this indulgent treat.
¼ cup flour
3 Tbsp unsweetened cocoa powder
1 tsp cornstarch
½ cup powdered sugar
¼ tsp salt
3 Tbsp egg whites
1 tsp milk
¼ tsp vanilla extract
½ cup semisweet chocolate chips
1 tsp canola oil
2 cups vanilla ice cream
Mixed candies of choice
1. Preheat oven to 400ºF (205ºC). Lay wooden spoons over bottles to mold the chocolate taco shells.
2. Combine flour, cocoa powder, cornstarch, sugar, and salt, stir well. Add egg whites, milk, and vanilla extract. Coat a baking sheet with cooking spray. Spoon batter onto sheet, and using the back of a spoon create very thin circles, about 6-inches in diameter. Bake until edges begin to brown, about 6 minutes. Carefully remove the circles and gently drape them over the wooden spoons. Allow shells to cool completely. Repeat this until all shells are molded.
3. Combine chocolate chips and oil in a microwave safe bowl. Microwave for 30 second intervals, stirring in between, until chocolate it fully melted. Spread the melted chocolate on the edges of the taco shells and coat with rainbow sprinkles.
4. Spoon 1/3 cup of ice cream into each taco shell. Drizzle with remaining chocolate mixture and add fruit and candy on top. Freeze for 30 minutes before serving.