I love Taco Tuesday, but I really love Taco Tuesday when it includes Chocolate Tacos! Who wouldn’t love a delicious, dark chocolate taco shell filled with ice cream, whipped cream, candies for fruit? These chocolate tacos are such a fun dessert, and are perfect for Cinco De Mayo!
Chocolate Taco Recipe
These chocolate tacos are made from a delicious homemade chocolate taco shell that you can load up with your favorite fillings! Let me tell you, these were downright delicious. The idea came from Cooking Light Magazine.
This issue was full of fabulous taco ideas. I about fell over when I saw the chocolate tacos. Um, YES, please! I had to make them, and I’m pleased to report that they are really very simple and VERY yummy. My daughter loved the novelty of them, and you can fill them with your favorite ice cream or filling. Cooking Light made an awesome peanut version, but I went for a nut free version (pesky nut allergy in the house).
I melted some chocolate coating and piped a bit along the edges of our tacos and then dipped them in sprinkles. After that we simply filled them with vanilla ice cream and toppings. So simple, but you could really get creative. Think of it as a sundae, in a taco shell! Such a fun idea for parties – especially Cinco De Mayo! Okay, let me show you how I made them. As I said, they are easy, but a bit specific. Start off with your ingredients…
Mix your dry ingredients, then add your wet ingredients.
The batter reminds me of a very sticky brownie batter.
The recipe says it makes eight, but I did six – which worked out perfectly.
You bake them for about six minutes, and the moment you pull them out you need to carefully get them off of your baking sheet and onto something – a wooden spoon over a bowl works well, in order to create your taco shape.
While they are a bit delicate, I’m happy to report that none of mine broke, they held together very well. After they cooled I coated the edges in chocolate coating and dipped them in sprinkles. Because I think everything is better with sprinkles.
Once completely cool, we filled these chocolate tacos with ice cream and topped with chocolate sauce, sprinkles, M&M’s and other toppings. There are only like one million different ways you could top these. I’m thinking I need to try dark chocolate ice cream, caramel, peanut butter cups, whipped cream… you know, for “research” purposes.
Heck, for a healthier version, fill them with bananas or berries! Or a fun flavored yogurt. Get creative and have fun!
I should say, these are pretty messy to eat. Not exactly a walk around and enjoy politely and neatly. You’ll want to pull up a chair and a plate, but trust me, it will be well worth it.
Start off your evening with my easy sheet pan Nachos and you are set for a delicious night!
Chocolate Dessert Tacos
- 1/2 cup powdered sugar
- 1.1 ounces all-purpose flour about 1/4 cup
- 3 tablespoons unsweetened cocoa
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 3 tablespoons egg whites
- 1 teaspoon 2% reduced-fat milk
- 1/4 teaspoon vanilla extract
- Cooking spray
- 1/2 cup semisweet chocolate chips
- 1 teaspoon canola oil
- 1/2 cup finely chopped unsalted dry-roasted peanuts, divided
- 2 2/3 cups vanilla low-fat ice cream
- 1. Preheat oven to 400°.
- 2. Combine first 5 ingredients, stirring well. Stir in egg whites, milk, and vanilla.
- 3. Coat a baking sheet with cooking spray. Using your finger, draw 4 (5-inch) circles on baking sheet. Spoon 1 tablespoon batter onto each circle, spreading to edges of circle using the back of a spoon. Bake at 400° for 6 minutes or until edges begin to brown. Loosen edges with a spatula; remove from baking sheet. Working quickly, gently drape each taco over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped.) Repeat procedure to form a total of 8 shells.
- 4. Combine chocolate chips and oil in a microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring after 30 seconds; stir until smooth. Gently spread about 1 teaspoon chocolate mixture on the top third of the outside of both sides of cooled shells, and sprinkle with about 1 teaspoon chopped peanuts. Spoon 1/3 cup ice cream into each shell. Drizzle remaining chocolate mixture evenly over ice cream; sprinkle evenly with remaining peanuts. Freeze for at least 30 minutes before serving.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
And as noted, I made six, not eight as their recipe states, and I only made the chocolate taco shells the way they did, then improvised on decorating and toppings. Enjoy! If you want some other fun Cinco De Mayo desserts, make sure to check out…
Margarita Cupcakes With Tequila Glaze And Lime Frosting
And Margarita Cookies With Salty Sweet Tequila Glaze
I used about 2 tbsp batter for each taco and only made 2 at a time using cut pieces of parchment paper. I found that keeping them thicker was best. I served them with cookie dough ice cream and various toppings. They were a hit but I’m not sure they are worth the time and trouble to make again.
Katherines Corner says
Our grandchildren will love making and eating these!Thank you for sharing at Katherines Corner TFT. You were featured and pinned xo
These were terrific! Total dinner party hit! I made them on individual parchment papers to make transfer to spoons easier and was super glad I did as mine stuck a bit to the paper when hot, but paper peeled off easily a few minutes later with no cracking or breaking. Thanks for a fun recipe, so glad I tried it!
I have always wanted to do ice cream tacos! These look so delicious! Or should I say, delicioso! (We’re speaking Spanish here).
Lisa | Sweet 2 Eat Baking says
I’m not a taco girl – I’m a wimp with spicy food. But these I could definitely get on board with. This is definitely MY kind of taco!
Lorne Marr says
They look really special and delicious, nice idea! However, the fact that helped me take my decision was the one that they are easy to make. Hopefully it will be easy even for an unskilled man who will try to make a surprise for his wife on their wedding anniversary. Thanks for the recipe and keep your fingers crossed for my chocolate tacos 🙂
I want to try these with ice cream mixed with smashed pieces of meringue and passion fruit syrup! Yum yum yum
These look great, you have them looking better then the ones in the magazine… Can’t wait to try these
Jocelyn @BruCrew Life says
These are such a fun and pretty dessert!!
Dorothy @ Crazy for Crust says
These are amazing Christi!