![]() I’m partial to Turkey Hill’s Fudge Ripple ice cream as the filling, but the best part is how customizable the recipe is. It’s a fun, easy project using store-bought ingredients, great for a weekend with your kids or your roommates. So I did what needed to be done and made a batch from our recipe-they went a long way toward easing my grief. My roommate and I had just eaten our way through a box of Choco Tacos a few months ago and hadn’t left a trace. When I read Dennis’s story, I admit to being a little distraught. ![]() The recipe serves four but can be scaled up or down very easily. Pop your homemade chocolate tacos back into the freezer for 10 minutes so the chocolate can set, and serve them right away or transfer to an airtight container and keep them in the freezer for up to a week. You can sub unrefined coconut oil here if you’d rather have some coconut flavor in your chocolate shell.Īdd some finely chopped peanuts to the chocolate, then roll the top of the taco through the mixture to coat the ice cream and the top half-inch or so of the waffle shell. ![]() When the ice cream is set, make some quick homemade Magic Shell by microwaving and stirring together semisweet chocolate and refined coconut oil. Then pop your naked Choco Tacos in the freezer for an hour to refreeze the ice cream. Once the waffle shell is cooled and set, pack it with softened fudge-swirled vanilla ice cream so that the ice cream is flush with the edges of the cone. As much as I adore my beloved Choco Taco, nothing was more disappointing than getting one that had clearly melted and been refrozen-I could always tell when this happened because the waffle shell would be soggy instead of crisp. I was very pleasantly surprised that the waffle actually returned to its original crispiness.
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