How to Make Chocolate Tacos from Cookies Cupcakes and Cardio

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.

Preheat oven to 400 degrees Fahrenheit.

In a bowl, combine 1/4 cup all-purpose flour, 1/2 cup powdered sugar, 1/4 cup cocoa powder, 1/4 teaspoon salt, and 1 teaspoon corn starch.

Mix dry ingredients until combined.

Add 1 teaspoon milk and 1/4 teaspoon vanilla extract, then mix.

Add 2 eggs one at a time, mixing until the batter is glossy.

Scoop 2 to 3 tablespoons of batter onto parchment paper, spreading it into a circle about 5 to 6 inches in diameter.

Bake in the oven for 5 to 6 minutes.

Remove from oven and while warm, shape the taco shells by pressing them over a spoon set between two bowls.

Let the taco shells cool for 5 to 10 minutes until hardened.

Dip the edges of the cooled taco shells into melted chocolate, then into sprinkles.

Fill the taco shells with vanilla ice cream, mini marshmallows, mini chocolate chips, and chocolate fudge as desired.

Freeze the filled tacos if not serving immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens