Chocolate Tacos W/ Ice Cream

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8
Servings

60m
Prep Time

20m
Cook Time

1h 20m
Ready In

Recipe: #36103

December 17, 2020

Categories: Desserts, Freezer, Nuts/Seeds, Peanut, Oven Bake more

recipe by:
ellie

"Recipe source: Best of Cooking Light (2015)"

Original recipe yields 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (61 g)
Calories 223.3
Total Fat - 10.9 g
Saturated Fat - 4.2 g
Cholesterol - 9.7 mg
Sodium - 93.7 mg
Total Carbohydrate - 30 g
Dietary Fiber - 2.4 g
Sugars - 22.9 g
Protein - 4.5 g
Calcium - 42.7 mg
Iron - 1.5 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

In a bowl combine first 5 ingredients (-salt) and then stir in the next 3 ingredients (egg whites - vanilla).

Step 3

Spray a cookie sheet with non-stick cooking spray. Using your finger drew 4 (5 inch) circles on baking sheet. Spoon 1 tablespoon of batter onto each circle, spreading to edges of the circle using the back of your spoon. Bake for 5-8 minutes or until edges begin to brown. Loosen edges with a spatula and remove tacos from cookie sheet. Working quickly, drape each two over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped). Repeat procedure with the remainder of the batter in order to form 8 shells.

Step 4

In a microwave safe bowl combine chocolate chips and oil and then microwave on high for 1 minutes or until chocolate melts, stirring halfway through and stir until smooth. Spread 1 teaspoon of the chocolate mixture on the top third of the outside of both sides of the cooled shells and sprinkle with 1 teaspoon of chopped peanuts. Spoon 1/3 cup ice-cream over the peanuts into each shell. Drizzle remaining chocolate mixture evenly over ice cream, and then sprinkle with remaining peanuts. Freeze for at least 30 minutes before serving.