Chocolate Tacos
Description
These chocolate tacos are very time consuming, but are so worth it! They are amazingly delicious.
Ingredients
Strawberries:
1/2 c. strawberries, cut into small pieces
1 T/ sugar
1/2 orange, juiced
Cookies:
1/2 c. sugar
1 stick butter
1/3 c. light corn syrup
3/4 c. flour
4 t. unsweetened cocoa powder
Filling:
1 c. vanilla ice cream
1 c. chocolate ice cream
1/2 c. whipped cream
6 oz. chocolate, melted
Directions
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Strawberries:
Combine all ingredients in a bowl; mix well; cover and put in fridge until needed, stirring occasionally.
Cookies:
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper; set aside.
In a small saucepan, combine sugar, butter and corn syrup; cook over medium-low heat until the sugar is dissolved. Remove from heat.
In a medium bowl, combine flour and cocoa powder; mix well.
Pour wet ingredients from the saucepan into the dry ingredients; mix thoroughly.
Work in small batches for the cookies since they need to be hot to form the shape. Before you start to cook them, take out 2 - 4 wooden spoons, or any utensil with a round handle. Set them up on the counter so they are elevated.
Take 2 cups and invert them about 4 inches away from each other, then lay the wooden spoon across the top, to make a sort of balance beam for the cookie to rest on to form the shape. Set up 2-4 at a time. Place a couple of plates nearby lined with paper towels so its soft for the cookies to sit on till needed after they are formed.
Make 2 cookies at a time. Spoon a small amount of batter onto a cookie sheet covered with parchment paper, spooning the dough onto the farthest end. Repeat on the opposite end. The dough melts and spreads quickly, so make sure to allow room for it to spread.
Place the cookie sheet in the oven for about 6-8 minutes. Remove cookie sheet and cut the parchment paper in half. It will be easier to remove cookie and form the shape.
When the sheet is cut in half, take the first cookie and, working quickly and carefully, place it over the handles made up earlier. It will hang over top and naturally form a taco shape, helping it out by using your hands. Work quickly, they dry and harden fast.
Repeat with the second cookie. Allow them to set up for a few minutes, until cool. Rmove each one from the spoons; place carefully on the paper towel lined plates.
Repeat until all cookies are shaped into taco shells. When all the shells have cooled, start to assembly.
Melt the chocolate:
Place it in the microwave for about 2 minutes, checking it every 30 seconds. Or you can use a double boiler method. You can fill a small saucepan with water, bring it to a boil, then reduce the heat to a simmer. Set a heat proof glass bowl over top (do not let the bowl touch the water) and put the chocolate inside in broken pieces.
This melts it evenly and keeps it smooth while working on other things.
Assembly:
Place each taco on a plate. Scoop a little bit of each ice cream flavor inside. Put on some whipped cream. Scoop some strawberries over top. Drizzle with chocolate.
Serve.