Chocolate Tacos

By commercecook

Spread batter as evenly as possible on baking sheet. When shaping the shells, balance the wooden spoon between objects of the same height, about 6 inches apart. Allow plenty of room so you can work quickly.

Ingredients

• For shells:
• 1/2 cup powdered sugar
• 1.1 ounces all purpose flour (about 1/4 cup)
• 3 tablespoons unsweetened cocoa
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 3 tablespoons egg whites (I beat them slightly so I could measure better)
• 1 teaspoon 2% milk
• 1/4 teaspoon vanilla extract
• Cooking spray
• For outside of shells;
• 1/2 cup semisweet chocolate chips
• 1 teaspoon canola oil
• 1/2 cup finely chopped unsalted dry-roasted peanuts, divided
• 3 cups of vanilla low-fat ice cream

Preparation

Step 1

Preheat oven to 400 degrees
Combine first five ingredients, stirring well. Stir in egg whites, milk and vanilla.
Coat a baking sheet with cooking spray. Using your finger, draw a 4-5 inch circle on baking sheet. Spoon 1 tablespoon onto each circle, spreading to edges of circle using an off set spatula or back of a spoon. Bake at 400 degrees for 6 minutes or until edges begin to brown. Loosen edges with a spatula, romove from baking sheet. Working quickly, gently drape each taco over suspended wooden spoons, gently shaping. (I just did 3 at a time.)
Combine chocolate chips and oil and microwave 1 minute or until chcolate chips melt.
Gently spread about 1 teaspoon of chocolate on the top one third of the outside of each of the cooled shells and sprinkle with about 1 teaspoon chopped peanuts.
Spoon ice cream into each shell. Drizzle with extra chocolate mixture and sprinkle evenly with peanuts. Freeze at least 30 minutes before serving.