Chocolate-Dipped Tacos Recipe

Name: Chocolate-Dipped Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons salted butter; 2 cups fresh sweet corn kernels (from 3 to 4 ears); 2 tablespoons water; 2 cups whole milk; 2 tablespoons granulated sugar; 1 (14-oz.) can sweetened condensed milk; 1 (5-oz.) can evaporated milk; 1 teaspoon vanilla extract; 1/8 teaspoon table salt; 3/4 cup (about 2 3/4 oz.) all-purpose flour; 1/2 teaspoon table salt; 3/4 cup (about 3 oz.) plus 2 Tbsp. powdered sugar; 3 large egg whites; 1/3 cup (about 2 2/3 oz.) salted butter, melted; 1/4 teaspoon vanilla extract; 1/4 teaspoon almond extract; 12 ounces semisweet chocolate, chopped; 6 ounces refined coconut oil; 1/4 cup chopped dry-roasted peanuts; 1/4 teaspoon ancho chile powder

Servings: persons

2 tablespoons salted butter
2 cups fresh sweet corn kernels (from 3 to 4 ears)
2 tablespoons water
2 cups whole milk
2 tablespoons granulated sugar
1 (14-oz.) can sweetened condensed milk
1 (5-oz.) can evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon table salt
3/4 cup (about 2 3/4 oz.) all-purpose flour
1/2 teaspoon table salt
3/4 cup (about 3 oz.) plus 2 Tbsp. powdered sugar
3 large egg whites
1/3 cup (about 2 2/3 oz.) salted butter, melted
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
12 ounces semisweet chocolate, chopped
6 ounces refined coconut oil
1/4 cup chopped dry-roasted peanuts
1/4 teaspoon ancho chile powder

1
Prepare the sweet corn ice cream: Melt butter in a medium saucepan over medium. Stir in corn and water; cover and cook, stirring occasionally, until corn is very tender, about 15 minutes. Transfer mixture to a blender.
2
Add whole milk and sugar to blender; process until smooth. Pour through a fine wire-mesh strainer into a medium bowl; discard solids. Stir in sweetened condensed milk, evaporated milk, vanilla, and salt. Cover and chill 2 hours.
3
Pour mixture into freezer bowl of a 1 1/2-quart electric ice-cream maker, and proceed according to manufacturer's instructions. (Instructions and times will vary.) Transfer to a freezer-safe container, and freeze until firm, about 2 hours.
4
Prepare the taco shells: Whisk together flour, salt, and 3/4 cup of the powdered sugar in a medium bowl.
5
Beat egg whites and remaining 2 tablespoons powdered sugar in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Fold flour mixture into egg white mixture until just blended. Fold in melted butter, vanilla extract, and almond extract, and stir until fully incorporated.
6
Preheat a pizzelle maker according to manufacturer's instructions. Spray pizzelle maker with cooking spray. Spoon 2 tablespoons taco batter into hot pizzelle maker, and cook until golden brown, 1 to 2 minutes. Fold into a taco shape over a taco mold (or fold over the spine of a book), and let cool completely, about 2 minutes. Repeat with remaining batter. Freeze taco shells 5 minutes. Store taco shells in an airtight container in the refrigerator.
7
Fill each chilled taco shell with 1/2 cup sweet corn ice cream, and freeze 1 hour.
8
Prepare the chocolate sauce: Combine semisweet chocolate and coconut oil in a medium microwave-safe bowl. Microwave on HIGH until very well combined, 1 to 2 minutes, stirring every 20 seconds.
9
Prepare the ancho-spiced peanuts: Stir together peanuts and ancho chile powder in a small bowl.
10
Remove filled taco shells from freezer, and dip in chocolate sauce. Sprinkle with peanuts, and freeze until shell hardens, 5 to 10 minutes. Serve immediately.

1588

kcal

Calories

109

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons salted butter, 2 cups fresh sweet corn kernels (from 3 to 4 ears), 2 tablespoons water, 2 cups whole milk, and more.

Yes, Chocolate-Dipped Tacos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate-Dipped Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions