How to Make a Choco Taco

20090216-chocotaco.jpgChoco 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.

How to Make a Choco Taco

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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

  1. 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.

  2. 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.

  3. 3

    20090216-choco1.jpg

  4. 4

    Cook the crepe on each side for about 2 minutes, until light brown.

  5. 5

    20090216-choco2.jpg

  6. 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.

  7. 7

    Continue cooking crepe shells, shaping them around books, and freezing.

  8. 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.

  9. 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.

  10. 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.

  11. 11

    20090216-choco6.jpg

  12. 12

    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.

  13. 13

    20090216-choco5.jpg

  14. 14

    Remove proto-Choco Tacos and drizzle them with extra syrup. Crush peanuts and throw those on top too.

  15. 15

    20090216-choco7.jpg

  16. 16

    Happiness. Was that the ice cream truck jingle sound outside? Psh. Unnecessary.

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