When I read the recipe for this incredibly unique dessert, I was leery of the outcome. Even though the process seemed simple enough to follow, I couldn't imagine successfully lifting the thin layer of baked chocolate easily off the pan only to form into delicate cocoa-rich "taco shells." But on a most chaotic Sunday, and Cinco de Mayo I might add, I was bound and determined to make these things happen.
Guess I'm just stubborn that way.
After celebrating the holiday with a taco bar and all the trimmings, I had lunch cleaned up and seven of these finished in about 45 minutes from beginning to end. I'm telling you, it wasn't hard at all. And I even took pictures along the way so you could see it, step-by-step.
Once again, Cooking Light, has not let me down. At only 233 calories and just shy of 12 grams of fat, The Boom-Choco-Taco is a major score in our household! Delicioso!
The Boom-Choco-Taco - makes 7-8 tacos
- 1/2 cup powdered sugar
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 3 tbsp. unsweetened cocoa
- 1 tsp. cornstarch
- 1/4 tsp. salt
- 3 tbsp. egg whites
- 1 tsp. 2% reduced-fat milk
- 1/4 tsp. vanilla extract
- Cooking spray
- 1/2 cup semisweet chocolate chips
- 1 tsp. canola oil
- 1/2 cup finely chopped roasted, salted, almonds
- 2 1/2 cups vanilla ice cream
~ Combine first five ingredients, stirring well. Stir in egg whites, milk, and vanilla.
~ Coat a baking sheet with cooking spray.
~ Spoon one tablespoon batter on sheet and smooth into approximately 5-inch circle using
the back of the spoon. Add three more circles to pan, spreading as thin as possible.
~ Loosen edges with a spatula; remove from sheet.
~ Working quickly, gently drape each taco over suspended wooden spoons, gently shaping
into a shell; cool completely. Repeat with second batch.
minute or until chocolate melts, stirring after 30 seconds; stir until smooth.
~ Gently spread layer of chocolate mixture on the top third of the outside of both sides of
the cooled shells, and sprinkle with chopped nuts.
cream and sprinkle evenly with remaining nuts.
~ Freeze for at least 30 minutes before serving.
Recipe barely adapted from Cooking Light
* Calorie and fat totals based on low-fat vanilla ice cream and dry-roasted peanuts.