TACOS de CHOCOLATE con FRUTOS ROJOS

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a healthier option with less sugar.

vanilla ice cream

🥗Healthier: frozen yogurt

💰Cheaper: store-brand ice cream

Frozen yogurt reduces calories while maintaining creaminess.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-brand whipped topping

Coconut cream is dairy-free and adds a unique flavor.

chocolate syrup

🥗Healthier: homemade chocolate sauce

💰Cheaper: cocoa powder + sugar

Homemade options can be healthier and more cost-effective.

Prepare the chocolate teja by melting the butter and mixing it with sugar, flour, cacao powder, egg whites, and cacao nibs to form a batter.

Pour the batter onto a baking sheet and bake until set to create the base for the tacos.

For the coconut and berry gelatina, combine coconut milk, berries, sugar, and gelatin in a saucepan and heat until dissolved, then pour into molds and refrigerate until set.

To make the white chocolate ganache, heat the cream and butter, then add the white chocolate and lemon zest, stirring until smooth.

Assemble the tacos by placing the gelatina inside the chocolate teja and drizzling with the ganache.

Cooking Techniques

Spice Level:

Dietary

Allergens