Ingredients
How to make it
CREPE SHELLS:
- Whisk together eggs and sugar in a large mixing bowl.
- Gradually and milk, vanilla and melted butter.
- Stir well to combine.
- Add flour and salt.
- Beat until smooth.
- Heat a lightly buttered, small griddle or fry pan over medium heat.
- Pour about 1/4 cup batter into pan, tilting to make sure liquid coats pan.
- Cook crepe on each side for about 2 minutes, until lightly golden.
- Choose a clean book and stand it on its edge.
- Shape the hot cooked crepe over the book binding to form taco shell.
- Freeze this for about 10 minutes.
- Continue cooking crepes, shaping them around books and freezing them.
- Combine cocoa powder, sugar and salt in a saucepan.
- Add water.
- Mix until smooth.
- Bring to a boil for 1 minute and remove pan from heat.
- Once cooled, add vanilla.
- When first shell is WELL frozen, use a small paintbrush to coat inside of shells with chocolate.
- Return shells to freezer so chocolate can firm up.
- Wait at least 5 minutes before pulling them out.
- Delicately stuff them with ice cream.
- Return to freezer for at least another 10 minutes firming period.
- Remove tacos from freezer and drizzle with extra syrup.
- Crush peanuts and sprinkle on top of your ChocoTaco.
http://www.grouprecipes.com/89022/choco-taco.html
