Spread batter as evenly as possible on baking sheet. When shaping the shells, balance the wooden spoons between objects that are about 6 inches apart. Allow plenty of room so you can work quickly.
1/2 cup powdered sugar
1.1 ounces all-purpose flour (about 1/4 cup)
3 tablespoons unsweetened cocoa
1 teaspoon cornstarch
1/4 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
How to Make It
Preheat oven to 400°.
Combine first 5 ingredients, stirring well. Stir in egg whites, milk, and vanilla.
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.
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.
There must be a wrong measurement bc there was not enough liquid for the dry ingredients for the tacos. I added another egg white and it seemed to work. The recipe was a nice change to our normal desserts.
These were super simple and crazy good! Paired great with double layer beef tacos (CL March 2013). I made the chocolate tacos on a weeknight for dessert with my 3 year old running around the kitchen! The 3 tbs of egg whites is simple to achieve if you use egg whites from a box (I used a brand called, All Whites by Crystal Farms). I traced circles onto wax paper using the bottom of a rolled oats circular container. I lined wooden spoons across cereal bowls to serve as support for the cooling taco shells. They came together quickly and were such a yummy treat to be low calorie! I will serve these to guests again especially since they are a make ahead dessert which is perfect for entertaining.
I was excited to make these for Cinco de Mayo. I think the ingredient list is confusing. What is three tablespoons of egg whites? Is that 3 egg whites, or 3 TBS of powdered egg whites? Someone did this recipe on their blog and showed 3 eggs, so I went for that. These were pretty challenging in terms of getting them to just the right thickness on the pan, then getting them off the pan and onto the spoons when they were cooked. I doubled the recipe (actually I made two successive batches) and still had more than enough chocolate to dip the edges in. We used jimmies instead of peanuts. Overall they were good, especially with the ice cream inside.
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