Chocolate Tacos with Ice Cream and Peanuts

There must be a wrong measurement bc there was not enough liquid for the dry ingredients for the tacos. I added another egg white and it seemed to work. The recipe was a nice change to our normal desserts.

These were super simple and crazy good! Paired great with double layer beef tacos (CL March 2013). I made the chocolate tacos on a weeknight for dessert with my 3 year old running around the kitchen! The 3 tbs of egg whites is simple to achieve if you use egg whites from a box (I used a brand called, All Whites by Crystal Farms). I traced circles onto wax paper using the bottom of a rolled oats circular container. I lined wooden spoons across cereal bowls to serve as support for the cooling taco shells. They came together quickly and were such a yummy treat to be low calorie! I will serve these to guests again especially since they are a make ahead dessert which is perfect for entertaining.

I was excited to make these for Cinco de Mayo. I think the ingredient list is confusing. What is three tablespoons of egg whites? Is that 3 egg whites, or 3 TBS of powdered egg whites? Someone did this recipe on their blog and showed 3 eggs, so I went for that. These were pretty challenging in terms of getting them to just the right thickness on the pan, then getting them off the pan and onto the spoons when they were cooked. I doubled the recipe (actually I made two successive batches) and still had more than enough chocolate to dip the edges in. We used jimmies instead of peanuts. Overall they were good, especially with the ice cream inside.