Chocolate Tacos with Ice Cream

Cooking Light - slightly tricky

Chocolate Tacos with Ice Cream

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup powdered sugar

  • 1.1

    ounces all-purpose flour (about ¼ cup)

  • 3

    tablespoons unsweetened cocoa

  • 1

    teaspoon cornstarch

  • ¼

    teaspoon salt

  • 3

    tablespoons egg whites

  • 1

    teaspoon 2% reduced-fat milk

  • ¼

    teaspoon vanilla extract

  • Cooking spray

  • ½

    cup semisweet chocolate chips

  • 1

    teaspoon canola oil

  • ½

    cup finely chopped unsalted, dry-roasted peanuts, divided

  • 2⅔

    cups vanilla low-fat ice cream

Directions

1. Preheat oven to 400°. 2. Combine first 5 ingredients, stirring well. Stir in egg whites, milk, and vanilla. 3. Coat a baking sheet with cooking spray. Using your finger, draw 4 (5-inch) circles on baking sheet. Spoon 1 tablespoon batter onto each circle, spreading to edges of circle using the back of a spoon. Bake at 400° for 6 minutes or until edges begin to brown. Loosen edges with a spatula; remove from baking sheet. Working quickly, gently drape each taco over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped.) Repeat procedure to form a total of 8 shells. 4. Combine chocolate chips and oil in a microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring after 30 seconds; stir until smooth. Gently spread about 1 teaspoon chocolate mixture on the top third of the outside of both sides of cooled shells, and sprinkle with about 1 teaspoon chopped peanuts. Spoon 1/3 cup ice cream into each shell. Drizzle remaining chocolate mixture evenly over ice cream; sprinkle evenly with remaining peanuts. Freeze for at least 30 minutes before serving.


Nutrition

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