Recipe courtesy of Hunter Fieri
Chocolate Tacos
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 357
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 33
- Protein
- 5
- Cholesterol
- 28
- Sodium
- 58
- Total: 50 min
- Active: 50 min
Ingredients
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
Directions
- 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.