If the news of our dearly departed Choco Taco has you down, pick up a few ingredients and make our homemade version.
and refined coconut oil. You can sub unrefined coconut oil here if you’d rather have some coconut flavor in your chocolate shell.
Add some finely chopped peanuts to the chocolate, then roll the top of the taco through the mixture to coat the ice cream and the top half-inch or so of the waffle shell. Pop your homemade chocolate tacos back into the freezer for 10 minutes so the chocolate can set, and serve them right away or transfer to an airtight container and keep them in the freezer for up to a week. The recipe serves four but can be scaled up or down very easily.
When I read Dennis’s story, I admit to being a little distraught.
My roommate and I had just eaten our way through a box of Choco Tacos a few months ago and hadn’t left a trace. So I did what needed to be done and made a batch from our recipe—they went a long way toward easing my grief.
It’s a fun, easy project using store-bought ingredients, great for a weekend with your kids or your roommates. I’m partial to Turkey Hill’s Fudge Ripple ice cream as the filling, but the best part is how customizable the recipe is. Strawberry ice cream and a little peanut butter mixed into the chocolate shell, for a peanut butter and jelly sandwich inspired Choco Taco? Don’t mind if I do.
For More Details : epicurious