Taken from cakespy so it is easier to make (not my recipe)
- 2 large eggs
- 1/4 tsp salt
- 1/4 cup melted butter
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- for the taco shells:
- 1/3 cups all purpose flour
- 1/2 cup vegetable oil for frying
- 3-4 ounces chocolate morsels, or two approximately 2-ounce ch
- 1 tbsp shortening
- for filling
- 6-8 scoops chocolate ice cream or other flavor
- 1 cup easter candies of your choosing (i used easter cor
- 3/4 cup sweetened shredded coconut, colored green with foo
- on the side:
- 1 1/2 cups rice pudding
- 1/2 cups jelly beans
- Carbohydrate 73.5912245884308 g
- Cholesterol 433.913333333333 mg
- Fat 53.3261968651552 g
- Fiber 0.289971128935572 g
- Protein 11.5458908847485 g
- Saturated Fat 23.471928833147 g
- Serving Size 1 1 Serving (212g)
- Sodium 344.476898364262 mg
- Sugar 73.3012534594952 g
- Trans Fat 3.84062319337596 g
- Calories 807 calories
Step-by-step
- Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the melted butter, cream, and vanilla. Gradually add the flour and salt and whisk until smooth. The batter should be pourable, like pancake batter.
- Heat a small non-stick skillet or griddle to medium-high heat. Pour a small amount of vegetable oil in the skillet (not all of it; you can replenish as needed), and when shimmering, pour about 1/4 cup of batter into the skillet; rotate the skillet to form a circle, about 5 inches in diameter.
- When the underside is golden brown, flip it over and cook until golden on the second side (this was about 1 minute for each side, for me). Remove the "taco shell" from the pan, and while still hot, drape over the fat handle of a wooden or heat resistant spoon, to form a taco shape. It will start to hold its shape after a few minutes; insert a toothpick half or a wadded-up piece of tinfoil to ensure that it maintains the shape and doesn't cave in.
- Repeat with the remaining batter; you should have 6-8 taco shells. Replenish the vegetable oil as needed, if your skillet is getting dry-looking.
- While the shells cool, melt your chocolate and shortening in the top of a double boiler. It is not necessary to use chocolate that comes in bunny form, but it is in keeping with the Easter theme, and awfully gratifying to watch them melt.
- Once melted, gently coat the insides of the "taco shells" with chocolate, using a pastry brush. Re-insert your toothpicks or foil so that they won't cave in. Let them chill out for about an hour so that the chocolate can set.
- At this point, spoon a scoop of ice cream into each waiting shell. If you are not serving the tacos right away, you can wrap them in waxed paper at this point and store in the freezer until you are ready to serve.
- Once ready to serve, add a handful of whatever Easter candy mix you'd like; you can press it into the ice cream to ensure that it sticks. Top each taco with your green-colored coconut.
- Optional: Serve each taco with a spoonful of rice pudding studded with jelly beans.
Balancing crisp textures with frozen fillings requires careful temperature management, particularly when dealing with thin batters that cook rapidly on a hot surface. Whisking eggs and sugar until thoroughly frothy introduces the mechanical aeration necessary to create a batter that spreads into a thin, five-inch circle without tearing during the flip. Cooking each side for roughly one minute on medium-high heat yields a pliable crepe-like round that must be shaped immediately while thermal energy remains high. Draping the freshly cooked rounds over the handle of a wooden spoon establishes the structural curve, but inserting a wadded piece of tinfoil or a halved toothpick prevents the edges from collapsing inward as the structure cools.
Coating the interior of the cooled shells with melted chocolate and shortening acts as a moisture barrier, protecting the delicate pastry from the water content in the ice cream. Shortening is added to the chocolate to lower the melting point and ensure a smooth consistency that brushes evenly without pulling at the delicate cookie wall. After applying the chocolate lining, chilling the shells for one hour allows the fats to solidify completely, creating a rigid barrier that resists sogging. Freezing assembled tacos wrapped securely in waxed paper extends the storage window, permitting advanced preparation days before a gathering. Ice cream should be scooped firmly into the set chocolate lining, then topped with shredded coconut dyed green to mimic grass alongside various candies. Rice pudding studded with jelly beans makes a traditional accompaniment, adding a contrasting dairy texture on the side.
