Sprinkle chocolate tacos
Updated: Feb 9, 2020
How adorable are these dessert tacos?! Don't get me wrong, I love savory tacos (especially fish tacos!!) but I thought this was a festive way to celebrate Cinco De Mayo! Making the shells was at first a challenge molding into the taco shell shape, but after patience and some practice it was easy to get the hang of. Funny enough, I used a classic Pizzelle recipe to get the great taste and fun texture! To finish off, add chocolate and colorful sprinkles for a festive touch.
3/4 cup sugar
3/8 teaspoon salt
1 teaspoon vanilla
1 3/4 cup flour
2 teaspoons baking powder
1/2 cup melted butter
Ice cream (any flavor!!)
1 cup semi-sweet chocolate chips
1/4 Tbl shortening
Start by beating eggs, sugar, salt and vanilla in one bowl. Combine flour and baking powder into the egg mixture, stir until smooth. Incorporate melted butter, mixing until the batter is thick and soft.
Heat your Pizzelle iron, using pam so the batter doesn't stick. Scoop the batter onto the iron, about a medium scoop, and close the iron. The Pizzelle will take about 45 seconds to 2 minutes to bake. Next, you'll take the wooden spoon and place it across the bowl, taking your Pizzelle and letting it cool hanging off the spoon to form the taco shell. Repeat until batter is used.
Now you'll want to start the chocolate trim. Melt the semi-sweet chocolate chips and shortening. Take a spatula and paint the chocolate on the edge of the taco shells, placing rainbow sprinkles on top of the chocolate. Let the chocolate harden before adding ice cream!