Chocolate Tacos

Food should be two things: fun and delicious. I know it’s cheesy but I generally think of these as the two most important factors when planning and designing my bakes. If it gets a smile or a ‘hmmhmmm’ it’s done the job! Of course ending up with something looking good is always great as well, but it’s food not a painting – if it looks bad it won’t be hanging on your wall for years reminding you how bad it looks. That said, these look flipping amazing (if I say so myself) and they’re not that hard to make – if you can make pancakes you can defo make these!

These also have the benefit of being personalise-able to your hearts content which automatically makes them good in my books. Serve them on a tray like this, or serve the shells with a variety of toppings for people to decorate themselves. The plus side of using chocolate as a base is that it’ll go with pretty much anything so get creative, think fruit, nuts, sauces, sweets, ice creams and anything else you could possibly want!

Recipe

Makes 5

Time: 90 minutes

Ingredients

For the shells

• 50g Plain flour
• 30g Caster sugar
• 20g Brown sugar
• 1 tbsp Cocoa powder
• Large pinch of salt
• 1 Large egg white
• 1 tbsp Melted butter
• 30ml Whole milk
• A few drops of vanilla extract

For the filling

• 50g Milk chocolate, melted
• 100g Chopped hazelnuts
• A few scoops of Chocolate ice cream
• Double cream (or squirty cream)
• Fresh fruit (I went for bananas and strawberries)

Method

1. Begin by making the taco shells. Put the flour, sugars, cocoa and salt into a large bowl and whisk together.
2. In another bowl put the egg white, melted butter, milk and vanilla and whisk together.
3. Pour the wet mixture into the dry mixture and whisk to make a smooth batter.
4. Place a small frying pan over a medium heat. Lightly oil and then add about 1 tbsp batter to the pan. Smooth the mixture around the pan to make an even layer.
5. Cook for a couple of minutes and then flip the taco over and cook for another couple of minutes on the other side.
6. Cover a rolling pin in cling film. Take the taco shell out of the pan and carefully fold it over the rolling pin. Hold it in shape for about 10 seconds and then leave to cool whilst you repeat with the rest of the mixture.
7. Once all your mixture is used up melt the chocolate in a heatproof bowl over a pan of gently simmering water.
8. Dip the edge of one of the tacos in the melted chocolate and then dip the edge into a bowl of the chopped hazelnuts. Leave on a plate to set.
9. When ready to serve put a couple of scoops of ice cream into each taco. Top with some squirty cream, fresh fruit, chopped nuts and any of the left over melted chocolate!

Thanks for reading!

Emma x