Homemade Choco Tacos

Ingredients

Instructions

1. Heat the oven at 375°F or 190°C.
2. Mix the egg whites, butter, salt and sugar in a bowl. Add the flour, and whisk until combined.
3. Line a baking sheet with parchment paper. Add a small dollop of batter on the parchment paper, about a tablespoon. Thinly spread the batter in a circle using a spatula or knife. Repeat with 1 or 2 other dollops of batter, so you’d be baking 2 to 3 cones at a time.
4. Bake for 2 to 4 minutes, or until the edges are golden, and the center looks solid. They will burn fast so keep an eye on them. You’re looking for a rusty, brown color on the outside, and a pale butter yellow on the inside.
5. Take them out the oven and shape them into a taco shell while still hot. You need to move fast, they will harden in a matter of minutes. Allow them to cool.
6. Carefully fill each cone with ice cream. I used a small scoop and stuffed the taco to its edges. Even it out using an offset spatula. After stuffing, place each taco in your freezer to set. Repeat until all tacos have been filled.
7. Prepare your toppings and chocolate. Melt the chocolate and coconut oil in a microwave, at 15 second intervals, or over a Bain Marie. Dip each frozen taco in chocolate, then sprinkle on your favorite toppings right away. The shell will harden in a matter of seconds.
8. Serve right away or freeze for later.