Homemade tacos stuffed with ice cream and chocolate dip
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Transform Mexican tacos into a delightful dessert by making them with a sweet dough. All you need to do is bake sweet, crispy taco pockets. They're fried like thin pancakes of batter, using beaten egg whites as the dough, which quickly hardens as they cool. At this point, they're suspended from the wide handle of a wooden spoon to help the tacos take on the desired pocket shape. Then, dip the hardened pockets into melted chocolate, and, like bowls, fill them with ice cream and sprinkle with nuts. This dessert is fun and engaging to make with kids. Serve the tacos with ice cream or dip them in chocolate and enjoy them as is.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Whites of 4 large eggs
- 3/4 cup superfine sugar
- 1 cup premium flour
- A pinch of salt
- 4 tbsp (60 g) unsalted butter, melted
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 220 g semi-sweet chocolate granules
- 2 cups salted caramel ice cream, softened
- 1/2 cup toasted pecans, chopped
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Cooking the dish according to the recipe:
- In a medium bowl, combine the egg whites and sugar and whisk until light and fluffy, 3-5 minutes. Using a rubber spatula, fold in the flour, salt, melted butter, cream, and vanilla.
- Place the long handle of a wooden spoon on a jar or bowl; you'll use it to form the taco pockets. Heat a large nonstick skillet over medium-high heat; spray with cooking spray. Scoop 2 tablespoons of batter into the pan and use a small offset spatula to spread it out to form a 4-5 inch (10-12 cm) pancake. Cook on one side until golden brown around the edges, 2-3 minutes.
- Flip and cook until golden brown on the other side, about 1 minute. Remove from the pan and immediately hang the pancake over the handle of a wooden spoon. Cook until firm, about 5 minutes. Repeat, making 8-10 taco pockets, wiping out the pan and adding more cooking spray as needed.
- Place the chocolate chips in a bowl set over a pan of simmering water and stir until completely melted. Dip the edges of a taco pocket into the melted chocolate and return it to a wooden spoon; let set, about 5 minutes. If making ahead, refrigerate until ready to serve.
- Fill taco pockets with ice cream and sprinkle with chopped pecans.
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