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Prep Time: 0 Minutes Cook Time: 48 Minutes |
Ready In: 48 Minutes Servings: 12 |
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I had never before heard of a ChocoTaco much less had a craving for one! Then seriouseats had to introduce the two of us! NOW I do, indeed have a craving. These are relatively involved but sound almost decadent. Read more . If anyone makes them, will you invite me over? Pleeasse ~ ~ ~ Ingredients:
crepe taco shells |
2 eggs |
1/2 cup sugar |
4 tablespoons unsalted butter, melted |
2 to 3 teaspoons milk |
1/2 teaspoon vanilla |
1/3 cup flour |
1/8 teaspoon salt |
chocolate syrup |
1/2 cup cocoa powder |
1 cup sugar |
1 cup water |
1 teaspoon vanilla |
dash of salt |
chocolate chip ice cream or vanilla |
1 cup peanuts |
Directions:
1. CREPE SHELLS:
2. Whisk together eggs and sugar in a large mixing bowl.
3. Gradually and milk, vanilla and melted butter.
4. Stir well to combine.
5. Add flour and salt.
6. Beat until smooth.
7. Heat a lightly buttered, small griddle or fry pan over medium heat.
8. Pour about 1/4 cup batter into pan, tilting to make sure liquid coats pan.
9. Cook crepe on each side for about 2 minutes, until lightly golden.
10. Choose a clean book and stand it on its edge.
11. Shape the hot cooked crepe over the book binding to form taco shell.
12. Freeze this for about 10 minutes.
13. Continue cooking crepes, shaping them around books and freezing them.
14. CHOCOLATE SYRUP:
15. Combine cocoa powder, sugar and salt in a saucepan.
16. Add water.
17. Mix until smooth.
18. Bring to a boil for 1 minute and remove pan from heat.
19. Once cooled, add vanilla.
20. When first shell is WELL frozen, use a small paintbrush to coat inside of shells with chocolate.
21. Return shells to freezer so chocolate can firm up.
22. Wait at least 5 minutes before pulling them out.
23. Delicately stuff them with ice cream.
24. Return to freezer for at least another 10 minutes firming period.
25. Remove tacos from freezer and drizzle with extra syrup.
26. Crush peanuts and sprinkle on top of your ChocoTaco.
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