Copycat Choco Tacos

Yes, you can prepare the no longer available Choco Tacos at home! The "taco" shells can be made from scratch or there is a brilliant store-bought shortcut.

Ingredients :

To make the ice cream

• 3 cups softened vanilla ice cream and 1 cup chocolate fudge sauce from the supermarket

When making the handmade shells

• Vegetable oil is used to grease the waffle machine.

• One big egg

• 2 substantial egg whites

• 100g (half a cup) of sugar

• Vanilla extract, 1 teaspoon

• 1/8 of a teaspoon of kosher salt

• 1 cup (130g) (130g) universal flour

• 4 tablespoons of melted unsalted butter

• a serving of whole milk, two

Regarding the chocolate icing

• 16 ounces of semi-sweet chocolate chips in 2 cups.

• Coconut oil, 1 tbsp

• Finely chopped, unsalted peanuts in a cup

Special Equipment

• Waffle cone maker

• Book with 1-inch-thick spine

STEPS :

     1. Making the ice cream :

In a 9x5-inch loaf pan, add the vanilla ice cream. Top with a dollop of the fudge sauce. Spread the fudge throughout the ice cream with a butter knife or chopstick. You could also do this in a medium bowl. While you prepare the waffle shells, cover with plastic wrap and place the mixture in the freezer.

     2. Waffle cone maker should be heated to medium :

The grates should be covered in a thin layer of vegetable oil. A baking pan should be covered in parchment paper and left alone.

     3. Creating the batter :

Whisk the egg, egg whites, sugar, vanilla, and salt in a medium bowl until they are frothy and light. Whisk in the milk, butter, and flour until the mixture is smooth and lump-free. When the batter is dropped off the whisk and onto itself, it will form "ribbons."

     4. Make the waffle crusts :

In the center of the waffle cone machine that has been preheated, drop 1 spoonful of batter. Depending on the setting on your machine, cook without opening the cover for 45 seconds to 2 minutes, or until golden brown.

Next to the waffle machine, place a fresh paper towel on the counter. Lift the shell with care, then lay it on top of the paper towel.

     5. Forming the shells :

With the help of the paper towel, tightly wrap the hot waffle shell over the spine of a book that is 1 inch thick. Hold for one minute to let the taco-shaped portion to cool.

You will have roughly 18 (4-inch) shells total if you make the remaining shells; place the formed shell aside on the prepared baking sheet.

     6. Shells filled :

Ice cream should be taken out of the freezer and stirred to soften slightly. Three tablespoons of ice cream should be placed inside each shell using a spoon. Reposition the filled shells to the baking sheet and freeze them for ten to fifteen minutes.

     7. Make the chocolate coating in the interim :

Put the chocolate chips in a medium bowl that can go in the microwave. Stirring in between each interval of 30 seconds in the microwave will melt the food. Add the coconut oil and stir.

     8. The chocolate over the shells :

the frozen shells with the filling removed. Sprinkle chopped peanuts over the chocolate right away after dipping the outside edges in the melted chocolate.

Once the ice cream and chocolate have hardened, place the homemade Choco Tacos back in the freezer for 15 to 20 minutes. If frozen, enjoy them!

For up to 6 months in the freezer, individually wrap leftovers in foil and place them in freezer-safe zip top bags.

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