Chocolate Tacos

Total Time:
40 min
15 min
25 min

8 to 10 servings

  • 4 egg whites
  • 3/4 cup superfine sugar
  • 1 cup all-purpose flour
  • Pinch salt
  • 1/2 stick butter, melted
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 8 ounces dark semisweet chocolate chips, melted in a double boiler
  • 1 pint salted caramel ice cream, slightly thawed
  • 1/2 cup roasted pecans, chopped, for garnish
Watch how to make this recipe.
  • In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, cream and vanilla until combined.

  • Preheat a large nonstick pan over medium-high heat. Spoon 2 tablespoons of the batter into the pan and, with a small offset spatula, spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 minute more. Remove from the pan and immediately hang the pancake over the handle of a wooden spoon to form the taco. Set aside to set, about 5 minutes. Repeat with the remaining batter.

  • Dip the tacos in the melted chocolate and return to the wooden spoon. If making ahead of time, refrigerate until needed.

  • Fill the tacos with the softened ice cream and garnish with the chopped pecans.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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