Alright, my friends. Lets talk about chocolate taco shells. These are your new vessels to deliciousness. Up your Taco Tuesday game with these bad boys. Just think…savory tacos for dinner and cookies ‘n’ cream cheesecake tacos for dessert. I make my taco shells a little thick so that they’re sturdy enough to hold all of my fillings. With these shells, I find that it is easier to shape them by cooling them upside down on the handle of a wooden spoon. So if you do not have a taco shell mold, that is okay. You do not need one.
Recipe:
- 2/3 cup chocolate cake mix
- 2 egg whites
- 3 TBSP half and half
- 1/2 teaspoon vanilla extract
- 2 TBSP butter
- pinch of salt
Instructions:
1. Preheat a nonstick skillet on medium-low heat.
2. Preheat your oven to 400 F.
3. Take a wooden spoon and suspend the handle from a table or counter. Use a heavy pot or book to hold it in place.
4. Add all of the ingredients to a mixing bowl. Stir until everything is just combined.
5. Pour 1/4 cup of the batter onto the preheated skillet. Swirl the batter around on the skillet until it’s spread to your desired size. Cook until the top is bubbly.
6. With a spatula or pancake turner, flip the taco shell over and cook the other side- about 1 to 2 minutes. It should look like a chocolate pancake.
7. Remove your taco shell from the skillet. Gently shape the taco shell around the suspended spoon handle. Let it hang until it has cooled completely.
8. Repeat steps 5-7 with your remaining batter.
9. In a lightly greased cake pan, stand your taco shells side by side. Make sure that they are lightly packed in together so that the shells keep their shape while baking.
10. Place the baking pan into the oven and bake for 7-10 minutes, or until the shells reach desired crispiness.
11. Remove the shells from the oven, cool them, then fill with your favorite dessert taco fillings.
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