If you’re still in the process of getting your summer body in check, then you may want to stop reading.
We have discovered a recipe so delicious and appealing to the eye we needed to share. They’re chocolate tacos and they’re the stuff of dreams!
The best part is you can mix and match to create new mouthwatering combinations each time.
Just like savoury tacos they’re super easy to make!
If you’d like to try them out for yourselves Love From the Oven has created this yummy recipe:
1/2 cup powdered sugar
1.1 ounces all-purpose flour (about 1/4 cup)
3 tablespoons unsweetened cocoa
1 teaspoon cornstarch1/4 teaspoon salt
3 tablespoons egg whites
1 teaspoon 2% reduced-fat milk
1/4 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1 teaspoon canola oil
1/2 cup finely chopped unsalted, dry-roasted peanuts, divided
2 2/3 cups vanilla low-fat ice cream
1. Preheat oven to 400°.
2. Combine first 5 ingredients, stirring well. Stir in egg whites, milk, and vanilla.
3. Coat a baking sheet with cooking spray. Using your finger, draw 4 (5-inch) circles on baking sheet. Spoon 1 tablespoon batter onto each circle, spreading to edges of circle using the back of a spoon. Bake at 400° for 6 minutes or until edges begin to brown. Loosen edges with a spatula; remove from baking sheet. Working quickly, gently drape each taco over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped.) Repeat procedure to form a total of 8 shells.
4. Combine chocolate chips and oil in a microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring after 30 seconds; stir until smooth. Gently spread about 1 teaspoon chocolate mixture on the top third of the outside of both sides of cooled shells, and sprinkle with about 1 teaspoon chopped peanuts. Spoon 1/3 cup ice cream into each shell. Drizzle remaining chocolate mixture evenly over ice cream; sprinkle evenly with remaining peanuts. Freeze for at least 30 minutes before serving.