Let’s Choco Taco ’bout it!

Be honest with us: You were sad when the Choco Taco got discontinued, weren’t you? Whether it’s because you enjoyed spontaneously snacking on the sweet treat at your local convenience store or you sadly never got to try it, the Choco Taco lives rent-free in our heads.

Well, lucky for you, the Choco Taco may no longer be sold in stores, but that doesn’t mean you can’t have it. With this Choco Tacos recipe, you can enjoy the yummy ice cream delight as often as you want! Beware: once you try it, you won’t be able to put it down!

Choco Tacos

Difficulty: Medium • 3 Servings • Total Time: 3 Hours (ice cream needs some time to freeze over)

Ingredients:

For Waffle Cone Tacos

• 2/3 cup All-Purpose Flour
• ¼ tsp Salt
• ½ cup Dark Brown Sugar
• 2 large Eggs
• ¼ cup Unsalted Butter (melted)
• ¼ cup Milk 
• 1 tsp Vanilla Extract
• 1/8 cup Cocoa Powder
• Stroopwafel/Pizelle Maker
• Ice-Cream Scoop

For Assembly

• 4 cups Dark Chocolate (melted in a bowl)
• 1 pastry brush
• Vanilla Ice Cream
• Chocolate Fudge Sauce
• Ice-Cream Scoop
• Piping Bag (w/round nozzle)
• 1 cup Peanuts (chopped roughly into tiny bits)

Directions:

1. Sift together your flour and salt.
2. In a separate bowl whisk together your eggs and dark brown sugar until well combined. Slowly add in your flour whilst continuing to whisk.
3. Mix in the melted butter, milk and vanilla extract.
4. Once combined take ¼ of your batter and place it in a separate bowl. Mix it with your cocoa powder to get it chocolate brown and pour it into a squeeze bottle.
5. Preheat your Stroopwafel iron. Starting with your squeeze bottle, pipe a circle and spiral to form the shape of your taco. Using your ice-cream scoop, drop in one good scoop of your original batter into the center of your chocolate circle. Close your iron and cook until the light changes green!
6. As soon as your taco is ready you need to move fast before it cools! Carefully lift it from the waffle iron and place it on any surface that allows it to bend in half, exactly like a taco! Make 2 more Waffle Tacos and let them cool and harden.
7. Once hardened, brush the inside generously with your melted chocolate and let it cool.
8. On a cold surface or in a cold bowl, smash some scoops of ice cream and drizzle a small amount of your chocolate fudge sauce over it. Roughly combine it to marble the ice cream with the sauce.
9. Clean your ice-cream scoop and use it to fill your piping bag with vanilla ice cream. Pipe generously into your chocolate-coated waffle tacos and let freeze.
10. Place your chopped peanuts onto a pan and roast at 400°F for 5-7 minutes until fragrant. Next to this pan, place your bowl of remaining melted chocolate.
11. Carefully handle your assembly! Take one frozen ice-cream-filled taco and quickly arc it through the melted chocolate to coat the entire top of it. Remove it from the chocolate and quickly move to the peanuts (the frozen ice cream might cause the chocolate to set fast so you must be quick!) In the same arcing fashion, roll your melted chocolate in the peanuts.
12. And just like that, you have Choco-Tacos! Enjoy!