Chocolate Tacos
My family absolutely loves these Patriotic Chocolate Tacos! The best part? You can make this fun ice cream treat ahead of time and serve at your 4th if July celebration!
Servings: 8 servings
Ingredients
- 1 cup (225g) granulated sugar
- 4 large egg whites (120 g), room temperature
- 1 tsp. vanilla extract
- ¼ cup (57 g) unsalted butter, melted
- ⅓ cup (40 g) cocoa powder
- 1 cup (128 g) all-purpose flour
Instructions
- Add all ingredients to a bowl and stir until fully incorporated.
- Add all the chocolate waffle ingredients together in a medium bowl and mix until fully incorporated.
- In a waffle cone maker, drop 1-2 tablespoons of chocolate batter. (some chocolate tacos will be small, some bigger)
- Cook for approximately 1 minute, or until machine says they are ready.
- Fill chocolate shells as soon as possible as they will harden after about 60 seconds.
Notes
Assembling Chocolate Tacos:
After you have made one chocolate taco, use a small offset spatula to carefully remove the hot waffle cone and place one of the frozen ice cream half circles onto it. (Instructions for freezing ice cream in the post, above.) Press the chocolate taco together and refreeze. It's best to only do a few at a time and then get the assembled taco back into the freezer. If the ice cream melts too much, the tacos could get soggy.
Melt the chocolate wafers according to package instructions and let cool slightly. Dip the open ice cream side of the taco into the chocolate, covering all the exposed ice cream. You can use a small offset spatula to fill in any spots that didn't get covered.
Immediately cover the chocolate with sprinkles. Keep frozen until you are ready to serve.