Choco Tacos

These “choco tacos” have been something I’ve wanted to make for quite some time. This is a totally original and unique creation of mine. There are so many different possibilities when it comes to toppings and fillings for a dessert taco; I opted for a thick and creamy chocolate ganache for the filling. I then sprinkled some crushed Heath bars, then topped that with freshly made whipped cream. Finally, I sprinkled on some chopped walnuts for texture, all wrapped inside a delicate-but-easy-to-make tuile taco shell. All theses flavors and textures combine to make a pretty interesting and crowd-pleasing eating experience. The only negative to this recipe is that it can’t be fully prepared in advance or the shell would get soggy, but besides that they’re a great eat!

Peters Choco Taco

Tuile shell

1/2 cup plus 2 tablespoons (4 1/4 ounces) sugar

1/2 cup (1 3/4 ounces) sifted cake flour

2 large egg whites

3/4 teaspoon pure vanilla extract

1/2 stick (2 ounces) unsalted butter, melted

Chocolate ganache filling

¾ plus ¼ cups of heavy cream

6 oz semisweet chocolate chips

Whipped cream

1/3 cup heavy cream

1 tsp Vanilla extract

1 tsp sugar

Toppings

1/3 cup chopped toffee or heath bars

1/3 cup chopped walnuts

Directions

For tuile shell:

1. Place the sugar and cake flour in a medium bowl and whisk to blend. Whisk in the egg whites and vanilla until well blended. Whisk in the melted butter until a smooth, thin batter is formed. Cover and refrigerate for 30 minutes.
2. Preheat the oven to 350°F and position an oven rack in the center. Line the baking sheet with a silicone mat. Drop about 1 tablespoon of batter onto the mat. With the offset spatula, spread the batter into a thin circle about 4 inches in diameter. Make 3 more circles, spacing them 3 to 4 inches apart. Alternately, set a stencil on the mat and use the spatula to fill the center, scraping off any excess, so the cookie is the same thickness as the stencil around it. Remove the stencil and repeat with more batter.
3. Bake the tuiles for 7 to 9 minutes, until the edges are golden brown but the center is still pale.
4. Transfer the cookies to a rack and let cool for 1 to 2 minutes, until they can be loosened and lifted from the sheet without tearing. Use the small spatula to loosen the edges and help you lift each warm cookie off the pan and quickly shape them. I used the spine of a book to make the shape of a taco shell. You must work quickly or the tuile will harden and crack when you try to form them.

For Ganache:

1. Heat cream under low-medium heat until it simmers, then take it off the heat and add the chocolate. Once melted add the rest of the cream and whisk until smooth
2. Pour mixture into a small, greased pan and chill in the freezer for about an hour.

For whipped cream:

1. Using an electric mixer beat all 3 ingredients until thick and fluffy. Make sure the bowl you mix in is extremely cold.

To make tacos:

1. Cut ganche into 1x4 inch slices and fill shells with it.
2. Add enough toffee bits to cover ganache.
3. Spoon on whipped cream, and top with nuts.