A delightful dessert combining the flavors of a waffle cone and chocolate ganache, shaped into a taco shell.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Beat sugar and eggs together in a bowl and set aside.
In a separate bowl, combine flour, salt, melted butter, and milk.
Add the egg mixture to the flour mixture and mix until a pancake-like batter is formed.
Add 1/4 cup of batter to a heated waffle cone iron.
Once cooked, immediately form the waffle into a taco shell. It will harden as it cools.
Mix heavy cream and milk chocolate chips together using the double boiler method until melted and smooth.
Stuff the tacos with your favorite ice cream and dip them into chocolate ganache.
Pop it in the freezer until chilled.
Work quickly when shaping the waffle cone into a taco shell to ensure it holds its shape.
Ensure the ganache is smooth and glossy for the best texture.
Can I use dark chocolate instead of milk chocolate for the ganache?
Yes, you can substitute dark chocolate for a richer flavor.
How do I store leftover choco-tacos?
Store them in an airtight container in the refrigerator for up to 3 days.
Can I make the waffle cones in advance?
Yes, you can make the waffle cones a day in advance and store them in an airtight container.
What can I use if I don't have a waffle cone iron?
You can use a regular waffle iron, but the texture may differ slightly.
Can I add toppings to the choco-taco?
Yes, you can add toppings like nuts, sprinkles, or whipped cream.
