Sunday, May 12, 2013

Chocolate Tacos

In celebration of Cinco De Mayo (which we have never actually celebrated before, but then again, we've never found a recipe for chocolate tacos before, either!) we made chocolate tacos.  These were awesome!  They were kind of like chewy, thin brownies.  It's like having an amazing banana split, or hot fudge sundae, in the palm of your hands.  So yes, it is a little messy.  But totally worth it.  I've been thinking about using this recipe to make homemade waffle cones or bowls.  We opted to drizzle a little melted chocolate and sprinkles on our tacos.  Then we put them in the fridge until the chocolate hardened.  Chocolate on your chocolate?!  Si!

Chocolate Tacos
from: &

1/2 c. powdered sugar
1/4 c. flour
3 Tbsp. cocoa
1 tsp. cornstarch
1/4 tsp. salt
3 Tbsp. egg whites (I used about 1 1/2 egg's worth)
1 tsp. milk
1/4 tsp. vanilla
cooking spray
1/2 c. chocolate chips
1 tsp. canola oil

Preheat the oven to 400 degrees.  In a medium bowl, combine the powdered sugar, flour, cocoa, cornstarch and salt and stir it well.  Then mix in the egg whites, milk and vanilla.  Coat a baking sheet with the cooking spray and draw six five inch circles with your finger onto the pan.  These will be a general outline for your batter.  Drop 1 tablespoon of batter onto each circle, and using the back of the spoon, spread the batter into your circle shape (I couldn't fit all six onto one pan, so I did it in two shifts).  Bake it for 6 minutes, or until the edges begin to brown.  While they are baking, find some wooden spoons and suspend them over deep bowls, as shown below (just imagine them without tacos draped over the top):  
Working quickly when the tacos are cooked, carefully loosen the edges of the tacos with a spatula, drape each taco over a suspended wooden spoon and gently shape them into the shape of a taco.  They are pretty delicate, but even with some helpers, ours all remained intact.  Let them cool completely in this shape.  When they are completely cooled, you are ready to add more chocolate!  In a small glass bowl, microwave the chocolate chips and canola oil for 30 seconds, then stir it until it is smooth.  Dip the edges of the tacos in the chocolate and then sprinkles (and drizzle the leftovers on, for good measure).  Put them in the fridge until it is hardened.  
When you are ready to eat, take them out, add some ice cream scoops and any toppings that you want and enjoy your chocolate taco!

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