Fat & Happy: Homemade Choco Taco

There is a freezer vending machine at work which stocks ice cream bars, frozen tv-dinner type meals, and burritos. By far the populist item is the Choco Taco. In fact, these delectable old school snacks are so enticing that often the vending machine will sport a hand scribbled post it crying – “More Choco Tacos please!!”

I’m not sure if it was the desire to fill that post it note request, or the challenge alone – but it was in my head to recreate that crunchy, chocolatey goodness of yesteyear and that’s all I could think of for two straight days. The result was stunningly delicious!

Mine were mini, two bite morsels of a crunchy crepe/cookie-like cinnamon taco shell, painted with a layer of bittersweet chocolate on the inside and then filled with a homemade cinnamon ice cream, topped with crushed mixed nuts and finished with a chocolate drizzle. Yum-O. This is fat and happy that I want to share with everyone… after I’m full, that is.

Tips and Techniques: I used a pancake waffle pan (I picked this up at Dominicks grocery for $12 have been struggling to find a real use for it. This was it!) Though you can make the shells in flat fry pan- the waffle texture does add to the final product. If you own a waffle maker, try that too. Just remember the shell needs to be quite thin so not to overwhelm. To save time you could purchase ice cream rather than make your own (if you really had to.)

Crepe-like Waffle Taco
1 1/4 Tbl melted butter
1/3 cup Powder sugar
1/2 cup (scant) buttermilk
1/3 cup flour
1/4 tsp vanilla
pinch of cinnamon
1 tsp coco powder (optional)
2 -8 Tbls of water

Mix all the above ingredients with a wooden spoon until lumps are gone (expect for the water). Add water as necessary to thin out batter. The batter needs to be quite runny- you may want to test cook one taco to decide if it is thin enough for you. If you do use the pancake waffle pan, brown on one side and flip. use a fork or spatula to push the crepes down into the groves. Remove from pan and mold over something thin and round- I choose chopsticks. The crepes will crisp up quickly. Allow to cool.

Melt about 1/2 cup of bittersweet chocolate. Carefully paint the inside of the shells with the warm chocolate. This will help to protect the shell from getting soggy once the ice cream is inside and it can cover any holes that might be showing through.

Assembling the Choco Tacos1/4 cup crushed mixed nuts (I crushed a variety of salted almonds, cashews, pistachios and walnuts with a rolling pin)1/4 cup melted bittersweet chocolate Softened ice cream (preferably cinnamon)Take one taco shell, carefully fill with ice cream and push nuts on top. Return to freezer immediately for about 30 minutes. Melt chocolate, remove tacos from freezer and drizzle with the chocolate. Serve immediately or return to freezer until ready to serve.Ice cream filling tip- You can do this a few different ways- you can put softened ice cream in a pastry bag and fill it like you would frosting. Or you can press softened ice cream in a pan, freeze and then cut out half circles. Or you can just fill the tacos using a spoon. Find what works best for you- just work quickly and drop everything back in the freezer when needed if the ice cream is melting.

Find more great recipies on Monique’s Blog at http://fatandhappyblog.blogspot.com/