Klondike may have discontinued the Choco Taco, but this post will teach you how to make Choco Tacos at home! Grab a waffle cone maker to make waffle cone taco shells, vanilla ice cream, chocolate fudge, chocolate and peanuts. This DIY copycat Choco Taco recipe will make you the most popular stationary ice cream truck in the neighborhood serving homemade Choco Tacos.
In a small saucepan over low heat, melt butter and then set aside to cool.
5 tablespoons unsalted butter
Turn on your waffle cone maker to let it preheat.
In a medium bowl, whisk together egg whites and heavy cream until combined.
2 egg whites, ¼ cup heavy cream
Add sugar, cinnamon, salt, vanilla bean paste and almond extract and whisk until well combined.
½ cup granulated sugar, ¼ teaspoon ground cinnamon, ¼ teaspoon sea salt, 1 teaspoon vanilla bean paste, 1 teaspoon pure almond extract
Add melted butter and whisk to combine.
Add flour and whisk only until just combined and smooth.
⅔ cup all purpose flour
Spray waffle maker with nonstick spray on both the bottom and top grids.
Drop 1-2 tablespoons of batter into the center of prepared waffle cone maker (depending on how big you want them to be), and cook according to the manufacturer's instructions.Note: For my Chef's Choice Waffle Cone Express, I find best results cooking on the Color Control setting 3, for 2-3 minutes.
When it’s done baking, you can place a tea towel or paper towel over the binding of a book, and place the center of your freshly baked waffle cone across that binding to make the shape of a taco. Let it cool in that position.Note: I like to use a pair of small tongs to gentle hold the shell in place so the edges lay flat and straight.
Assemble the tacos
Place your fully cooled taco shells side by side, opening-side facing up, in a loaf pan or similar container that can hold them in an upright position.
Scoop and press a layer of ice cream into the bottom of each taco shell. The amount you want to use will depend on the size of the shell you made and your personal preference.
1 pint vanilla fudge swirl ice cream
Note: If you're using plain vanilla ice cream, you'll want to do 3 layers of ice cream with a layer of chocolate fudge sauce in between each ice cream layer.
chocolate fudge sauce
Place the filled taco shells in the freezer to re-freeze (30-60 minutes).
Melt chocolate wafers according to package directions, and dip the open tops of each taco into the melted chocolate to cover any openings. Sprinkle the tops with crushed peanuts. Note: The chocolate will harden quickly, I recommend dipping each taco in chocolate and topping with peanuts before moving on to the next taco.
8 ounces chocolate melting wafers, 1/2 cup peanuts
Wrap each homemade choco taco in foil and/or plastic wrap and store in airtight containers in the fridge until ready to eat. Enjoy!
Video
Notes
Size: The photos in this post reflect my using 2 tablespoons of batter for each taco shell, resulting in 12 larger-sized Choco Tacos. If you'd prefer smaller tacos, use 1 tablespoon of batter for each taco shell for up to 24 smaller Choco Tacos.