Chocolate Tacos with Ice Cream and Peanuts
Description
Needing a special dessert for Cinco de Mayo? Make these delicious dessert tacos.
Ingredients
1/2 c. powdered sugar
1/4 c. all-purpose flour
3 T. unsweetened cocoa
1 t. cornstarch
1/4 t. salt
3 T. egg whites
1 t. 2% milk
1/4 t. vanilla extract
non-stick cooking spray
1/2 c. semi-sweet chocolate chips
1 t. canola oil
1/2 c. finely chopped unsalted, dry-roasted peanuts, divided
2 2/3 c. vanilla low-fat ice cream
Directions
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Preheat oven to 400 degrees. Coat a baking sheet with non-stick cooking spray.
Combine first 5 ingredients, stirring well. Stir in egg whites, milk, and vanilla.
Using your finger, draw four (5 inch) circles on a baking sheet. Spoon 1 tablespoon batter onto each circle, spreading to edges of circle using the back of a spoon.
Bake 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.
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.
8 servings