Thursday, July 7, 2016

Homemade Choco Tacos (Guest Post)

Guess who's back, back again? JENNA! 

The gal that brought you the Better Than Dating Chocolate Cake is back for July with another treat - this time it's quite fun, messy, and refreshing. Guys, she made you CHOCO TACOS! Whaa-aaatttt? 

I don't need to say anything more. I'll let Jenna take it away...

Hi again!

I’m back to share a fun dessert I whipped up to bring to Sara’s party couple weeks ago. When there was a role call for food, two different people claimed guacamole before I could throw my voice in, so my regular staple was out.

My line of thinking kind of went: GUACAMOLE! Wait, nope. Must keep up appearances and make Mexican something… tacos… summer fun… OHMYGOD CHOCOTACO.

Because I regrettably do not own a waffle cone press, I had to find a recipe that skirted around that minor setback. I ended up finding one that used actual corn tacos.

I promise you, it makes just as much sense as that Ben and Jerry’s ice cream with the potato chips in it.

Making these guys also gave me a new love for melted chocolate. Once I actually found it… at Michael's… I was hypnotized by all the different colors available.

I grabbed too many bags and ran out of there with visions of rainbow tacos pushing me home.

There are a few things I would do differently if I made these again: use only chocolate ice cream. I used both chocolate and vanilla, and the chocolate worked much better with the taste of the taco. Also, cover said taco (completely) in 2 layers of melted chocolate. I was definitely rushing when I made these, trying to get these to Sara’s party, and did not give these babies the coating they deserved. Lastly, and maybe most importantly, do not make in the heat. Yikes.

Homemade Choco Tacos
Adapted from Pretty Providence

  • 1 package melting chocolate (i bought 3 so i could play with the colors)
  • 1 package El Paso Stand n' Stuff taco shells
  • (2) Half Gallon ice creams (preferably a brand in cylindrical packaging)
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1 cup rainbow sprinkles
  • Double boiler or microwave safe bowls
  • Wax paper
  • Silicone brush
  • Cookie sheets

Cooking Directions
  1. Cut squares of wax paper to hold each taco. I made about 15 of these and they came in handy to place each taco individually at the end.
  2. Melt chocolate. A fondue pot or double boiler is best for this, but if you don't have one (like me), a microwave will work just fine. I found the perfect time for this was 3 minutes and 45 seconds on defrost, stirring halfway through.
  3. Brush melted chocolate onto the outside and inside of your taco shells and place them onto a baking sheet covered in wax paper. I threw these into the fridge for about 15 minutes to make sure the chocolate had hardened.
  4. Slice your half gallons of ice cream - slice the carton right in half, push the ice cream out of both sides, and slice the ice cream into 1 inch slices so you are left with a bunch of ice cream circles. Then cut those in half so you're left with half moons. This part got messy for me - especially because I was making them in the middle of a 95 degree day with no AC!
  5. Put your half moons onto a cookie sheet and put immediately back into the freezer to avoid extra melting.
  6. Heat up more chocolate for decorating the top of the taco.
  7. Working with one taco at a time, insert an ice cream half moon into the shell, followed by a drizzle of the melted chocolate, ending with your choice of toppings (sprinkles, nuts, coconut).
  8. Wrap in wax paper and stick back into the freezer.
  9. Keep tacos in freezer until ready to serve!