Snacks | Dessert | Food

These Chocolate Tacos Will Give Your Family and Friends Something to Taco About!

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Taco night doesn’t have to stop at dinner it can go right into dessert! These chocolate tacos have all the fun of their savory sibling but have the added bonus of being chocolate!

These decadent Chocolate Tacos have a crisp chocolaty shell and a creamy ice cream filling. Every taco needs salsa and this one is no different! Strawberry salsa soaked in citrus for a pop of flavor and even more chocolate drizzled on top!

Ingredients:

For the Macerated Strawberries:

  • 1/2 cup Strawberries, Cut into small pieces
  • 1 tablespoon Sugar
  • 1/2 Orange, Juiced

For the Cookies:

  • 3 1/4 cups confectioners sugar
  • 1/2 cup Dutch-processed cocoa powder
  • 1/2  cup water
  • 3/4 cup unsalted butter, melted and cooled
  • 3/4 cup plus 1 tablespoon flour

For the Filling:

  • 1 cup Vanilla Ice Cream
  • 1 cup Chocolate Ice Cream
  • 1/2 cup Whipped Cream
  • 6 ounces Chocolate, Melted

Directions:

For the Macerated Strawberries:

  1. Combine all ingredients in a bowl and mix well. Cover and allow to sit in fridge until needed. Stir occasionally.

For the Cookies:

  1. Preheat the oven to 400°F. Have ready a nonstick cookie sheet.
  2. In a bowl, combine the confectioners’ sugar, cocoa powder, and water and whisk until well blended, add the butter and whisk just to combine. Using a rubber spatula, fold in the flour just to incorporate. Do not overmix, or the batter will shrink as the cookies bake. If lumps form, carefully break them up with the spatula and incorporate them into the batter.
  3. Using a small offset spatula, spread the batter into circles about 2 inches in diameter and 1/8 inch thick on the prepared cookie sheet, spacing them about 2 inches apart.
  4. Bake for about 10 minutes, or until just set. Remove from the oven and let rest for 30 seconds. Using an offset spatula and working quickly, lift the cookies one at a time from the pan and drape over the rolling pin. Allow the cookies to cool on the rolling pin for about 3 minutes, so they will hold their shape. Transfer the cookies to a wire rack and repeat with the remaining batter. Serve immediately, or store in an airtight container at room temperature for up to 5 days.

To Assemble Chocolate Tacos:

  1. Place each taco on a plate.
  2. Scoop a little bit of each ice cream flavour inside.
  3. Pile on some whipped cream.
  4. Toss some strawberries over top.
  5. Melt the chocolate by placing it in the microwave for about 2 minutes or until smooth, checking it every 30 seconds.Then drizzle over tacos.

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