choco tacos

Choco Tacos with Champurrado Ice Cream

water

Mexican cinnamon,

cloves

allspice

tbsp honey

disc chocolate Abuelita, chopped into smaller pieces

milk

heavy cream

sugar

brown sugar

tbsp Heirloom White Corn Masa Harina

milk (second addition)

oat flour

salt (a pinch)

tbsp milk

vanilla extract

butter, melted and cooled

chocolate

coconut oil

peanuts, diced

In a medium pot over medium heat, add water, cinnamon stick, clove, and allspice. Bring to a boil. Turn off head and let steep for 20 minutes. Strain mixture to discard spices and add water back into pot.

Add honey, chocolate Abuelita, milk, cream, sugar, and brown sugar. Place pot on stove over low-medium heat. Once chocolate is melted, take an immersion blender and blend to emulsify chocolate well.

Gently add the ¼ cup of milk to the masa harina and mix well with a whisk. Quickly add this slurry to the pot while continuing to whisk. Using a thermometer, cook the base until it reaches 185F/85C. If you do not have a thermometer, cook until it comes to a gentle boil. Turn off heat.

Strain the mixture into a clean bowl and using immersion blender, blend once again to ensure a smooth ice cream base.

In a large bowl, prepare an ice bath with ice and cold water. Place the small bowl with the ice cream mixture on top of the iced water bowl and cool quickly. Once the mixture is cooled, store the mixture in an airtight container and refrigerate for 4-6 hours.

Freeze the ice cream in the ice cream machine of choice.

In a medium bowl, add oat flour, masa harina, salt and sugar. Mix with a whisk until well combined. Add milk, egg whites, and vanilla extract, whisk to combine. Finish by adding melted butter. Whisk until smooth.

Preheat a waffle iron and place about 2 tbsp of batter into the iron. Cook on medium heat for 45-60 seconds (no more, as the waffles will burn and be hard to shape.

As soon as the waffles are ready, quickly wrap them over a wood spoon or a metal canolli tube and let them cool for about 2 minutes.

For a cleaner waffle taco, you can use a 4” ring mold to quickly trim the edges as the waffle comes out of the iron and then shape them.

Store in an airtight container until ready to use.

Over a bain marie or metal bowl set atop a saucepan filled with water, melt dark chocolate and coconut oil on medium low heat. Mix well with a whisk and keep warm to prepare for dipping. Toast and chip peanuts into small pieces and reserve in bowl.

Gently use a spoon to add the ice cream inside the cooled waffle shell. Using a small offset spatula or a butter knife, smooth the top of the waffle shell so the ice cream is flushed with the edges. Individually wrap each waffle taco in plastic and freeze for about 1 hour.

Once waffle tacos are frozen, gently dip the top of the waffle taco into the chocolate, making sure to coat from side to side. Finish by sprinkling the peanuts on top.

Make Choco Tacos in a few easy steps using only a handful of ingredients. Choco Tacos are made with a taco shaped waffle cone filled with vanilla ice cream swirled with chocolate fudge, dipped in chocolate, and finished with chopped peanuts.

Easy Choco Tacos

sweetened condensed milk

salt

heavy whipping cream

fudge sauce

waffle cones

chocolate chips

peanuts (or any chopped nut you prefer)

To make the ice cream: Use a reusable...

To make the ice cream: Use a reusable ice cream container or line a loaf pan with parchment paper and place it into the freezer. Combine the sweetened condensed milk, vanilla and salt in a large mixing bowl.

In a separate large mixing bowl, beat the...

In a separate large mixing bowl, beat the heavy whipping cream on medium-high speed until still peaks form, similar to making whipped cream.

Gently fold the whipped cream into the sweetened...

Gently fold the whipped cream into the sweetened condensed milk mixture.

Pour half of the mixture into the prepared...

Pour half of the mixture into the prepared pan, spoon half the chocolate fudge onto the top, then pour the remaining ice cream mixture on top. Spoon the remaining fudge sauce on top. Take a butter knife or chopstick, or something similar, and swirl the fudge sauce around, making sure to mix it in well.

To make the waffle taco shells: Run a...

To make the waffle taco shells: Run a paper towel under water to dampen it, carefully wring the water out, and wrap it around a waffle cone. Microwave for 25-30 seconds. Remove the paper towel and flatten. IMPORTANT: The wet paper towel will be hot and steaming, so be careful not to burn yourself. We insist that you use a flexible oven mit to remove it, so that you don't burn yourself. Use the edge of a cutting board to shape the waffle cone into a taco. You'll need to work fast. Reheat if it hardens before you've shaped it. Repeat until you have all six taco shaped waffle cones ready.

When you are ready to assemble the Choco...

When you are ready to assemble the Choco tacos: Allow the ice cream to soften for 10-15 minutes. Then spoon the ice cream into the center of the taco shaped waffle cone. Fill the inside completely, and until it’s filled to all the edges. Place the Choco tacos on a cookie sheet or a plate in the freezer, and repeat until all six are filled. Freeze for 1 hour or until they are firm and ready for the melted chocolate.

To make the hard chocolate shell: Microwave the...

To make the hard chocolate shell: Microwave the chocolate chips and coconut oil in a small mixing bowl on medium heat for 30 seconds at a time until they start to melt. Stir until smooth. Do not overheat or the chocolate will burn and start to clump.

As soon as the chocolate is warm and...

As soon as the chocolate is warm and melted, pull the Choco Tacos out of the freezer one at a time and spoon the melted chocolate over the top and part of the sides, anywhere the ice cream is exposed.

Sprinkle chopped peanuts on top and place it...

Sprinkle chopped peanuts on top and place it back into the freezer. Repeat until all six Choco Tacos are made.

Store the Choco Tacos in an airtight container...

Store the Choco Tacos in an airtight container in the refrigerator for up to 3 months.

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Choco Tacos with Champurrado Ice Cr...

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The most viewed choco tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine