Recipe courtesy of Guy Fieri
and
Hunter Fieri
From:
Food Network Magazine
Chocolate Tacos
- Level: Easy
- Yield: SERVES: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 380
- Total Fat
- 21
- Saturated Fat
- 11
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 33
- Protein
- 5
- Cholesterol
- 32
- Sodium
- 61
- Total: 40 min
- Prep: 30 min
- Inactive: 10 min
Ingredients
4 large egg whites
3/4 cup superfine sugar
1 cup all-purpose flour
Pinch of kosher salt
4 tablespoons unsalted butter, melted
1/4 cup heavy cream
1 teaspoon pure vanilla extract
Nonstick cooking spray
8 ounces semisweet chocolate chips
1 pint salted caramel ice cream, slightly softened
1/2 cup roasted pecans, chopped
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, heavy cream and vanilla with a rubber spatula until combined.
- Prop up each end of a long wooden spoon on a can or bowl (you'll use this to shape the taco shells). Heat a large nonstick pan over medium-high heat; coat with cooking spray. Spoon 2 tablespoons of batter into the pan; use a small offset spatula to 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 more minute. Remove from the pan and immediately drape the pancake over the wooden spoon. Set aside to set, about 5 minutes. Repeat to make 8 to 10 tacos, wiping out the skillet and adding more cooking spray as needed.
- Put the chocolate chips in a heatproof bowl set over a saucepan of simmering water; stir until melted. Dip the edges of the taco shells in the melted chocolate and return to the wooden spoon; let set, about 5 minutes. (If making in advance, refrigerate until ready to serve.) Fill the taco shells with ice cream and garnish with some chopped pecans.