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Choco Taco DIY Recipe | How to make Choco Tacos Homemade

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In today’s video I am showing you how to make Choco Tacos Homemade! It is one of the BEST Ice Cream Recipes for summer hands down. These Diy Choco Tacos have a crisp sugar cone shell , made in a waffle maker or skillet, and are loaded with ice cream, a chocolate coating, and peanut topping! You will love how easy and delicious Homemade Choco Tacos are, and are fun to serve for parties , as a special dessert, or a Cinco de Mayo sweet snack to celebrate!
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Products Used
Click a Timestamp below to jump to a section:
Welcome! (0:00)
Waffle Cone Shells (0:35)
Waffle Cooking (2:07)
Molding the Taco Shells (2:30)
Ice Cream and Toppings (2:49)
Chocolate Coating (3:03)
Loading Ice Cream (3:33)
Waffle Cone Recipe *Courtesy of Chef’s Choice Recipe Booklet
I doubled the recipe and added Vanilla Extract for extra flavoring
-1/2 cup Granulated Sugar
-2 whole Eggs + 2 Egg Whites
-1 1/3 cups Flour
-1/2 tsp Salt
-4 tbsp Melted Butter (slightly cooled)
-2 tsp Vanilla Extract
*Tips
- Allow shells to set on racks until hardened
Ice Cream & Toppings
- 1 Pack Vanilla Ice Cream Sandwiches
- Chocolate Melts
-Peanuts
- Coat the inside of your shells with Melted Chocolate- not only is it delicious but it prevents your shells from getting soggy from the Ice Cream Layer
-Melt Chocolate in 30 Second intervals until completely melted
-Freeze Chocolate Coated Shells for 30 Mins before filling with Ice Cream
- For each taco, I filled the inside with the Ice Cream from 4 Ice Cream Sandwiches ! It is so much easier than scooping the Ice Cream and/or filling with a pastry bag. Feel free to save the outside of the Ice Cream Sandwiches to not let them go to waste
- In between adding each Sandwich, feel free to pop the taco back in the freezer to keep the Ice Cream from Melting inside the Taco
-Once shell is filled with Ice Cream, Freeze for 1 Hour before dipping in Chocolate
- Dip Taco in melted Chocolate to completely coat Ice Cream and edges of Taco. Work as quickly as possible, the cold Ice Cream in combination with the warm chocolate hardens easily! Tip immediately with chopped Peanuts as desired
________________________________________________________
Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting Cristina in the Kitchen so I can continue to provide you with free content every week!
______________________________________________________________________________________
🍰 Hello and Welcome ! Subscribe to see more of my videos every week
FOLLOW me to become friends & see exclusive recipe content:
Products Used
Click a Timestamp below to jump to a section:
Welcome! (0:00)
Waffle Cone Shells (0:35)
Waffle Cooking (2:07)
Molding the Taco Shells (2:30)
Ice Cream and Toppings (2:49)
Chocolate Coating (3:03)
Loading Ice Cream (3:33)
Waffle Cone Recipe *Courtesy of Chef’s Choice Recipe Booklet
I doubled the recipe and added Vanilla Extract for extra flavoring
-1/2 cup Granulated Sugar
-2 whole Eggs + 2 Egg Whites
-1 1/3 cups Flour
-1/2 tsp Salt
-4 tbsp Melted Butter (slightly cooled)
-2 tsp Vanilla Extract
*Tips
- Allow shells to set on racks until hardened
Ice Cream & Toppings
- 1 Pack Vanilla Ice Cream Sandwiches
- Chocolate Melts
-Peanuts
- Coat the inside of your shells with Melted Chocolate- not only is it delicious but it prevents your shells from getting soggy from the Ice Cream Layer
-Melt Chocolate in 30 Second intervals until completely melted
-Freeze Chocolate Coated Shells for 30 Mins before filling with Ice Cream
- For each taco, I filled the inside with the Ice Cream from 4 Ice Cream Sandwiches ! It is so much easier than scooping the Ice Cream and/or filling with a pastry bag. Feel free to save the outside of the Ice Cream Sandwiches to not let them go to waste
- In between adding each Sandwich, feel free to pop the taco back in the freezer to keep the Ice Cream from Melting inside the Taco
-Once shell is filled with Ice Cream, Freeze for 1 Hour before dipping in Chocolate
- Dip Taco in melted Chocolate to completely coat Ice Cream and edges of Taco. Work as quickly as possible, the cold Ice Cream in combination with the warm chocolate hardens easily! Tip immediately with chopped Peanuts as desired
________________________________________________________
Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting Cristina in the Kitchen so I can continue to provide you with free content every week!
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