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How to Make a Choco Taco
Choco Tacos can be hard to track down. The preeminent dessert taco makes cameos at select ice cream trucks and gas stations, but other times, you think, "did I dream that?" Since nobody should have to suppress a Choco Taco craving, or embark on a roadtrip to the magical Taco Bells that still stock them, follow these steps to make them at home.
About This Recipe
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Ingredients
- For crepe taco shells:
- 2 eggs
- 1/2 cup sugar
- 4 tablespoons unsalted butter
- 2 to 3 teaspoons milk
- 1/2 teaspoon vanilla
- 1/3 cup flour
- 1/8 teaspoon salt
- For chocolate syrup:
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 cup water
- 1 teaspoon vanilla
- Dash of salt
- Chocolate chip ice cream (vanilla also works)
- 1 cup peanuts
Procedures
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1
For crepe shells: In a large mixing bowl, whisk together the eggs and sugar. Gradually add in the milk, vanilla, and melted butter, stirring to combine. Add the flour and salt. Beat until smooth.
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2
Heat a lightly oiled, small griddle or frying pan over medium high heat. (We used a tiny 6-incher for easy maneuvering.) Pour about 1/4 cup of the batter onto the pan for each "shell," tilting to make sure the liquid coats the surface evenly.
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4
Cook the crepe on each side for about 2 minutes, until light brown.
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5

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6
This is the fun part. Pick a book. We went with Franz Kafka's The Trial because we just had it lying around. Oh yeah, make sure it's a pretty clean book. Shape the crepe around the bookbinding so it forms a taco shell mold. Freeze this contraption for ten minutes. Be careful when setting up; these are delicate.
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Continue cooking crepe shells, shaping them around books, and freezing.
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8
For the chocolate syrup: Combine cocoa, sugar, and salt in a saucepan. Add water. Mix until smooth. Bring to boil for one minute, then remove pan from heat. Once cooled, add vanilla.
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9
For the chocolate syrup: Combine cocoa, sugar, and salt in a saucepan. Add water. Mix until smooth. Bring to boil for one minute, then remove pan from heat. Once cooled, add vanilla.
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10
After the first frozen shell is pretty sturdy, pull it out and drizzle inside with this (not burning hot) chocolate syrup. A paintbrush comes in handy here. Throw syruped shells back into the freezer so chocolate can firm up.
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Wait at least five minutes before pulling them out. Delicately stuff them with ice cream, then return them to the freezer for another ten minutes of firming-up.
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14
Remove proto-Choco Tacos and drizzle them with extra syrup. Crush peanuts and throw those on top too.
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16
Happiness. Was that the ice cream truck jingle sound outside? Psh. Unnecessary.

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