Choco Tacos

Instructions

1. In a medium bowl, whisk together the eggs, egg whites, salt, vanilla extract and sugar.

2. Mix in the flour until no specks of white appear.

3. Pour in the butter and salt and mix once more until very smooth.

4. If you’re using a waffle cone maker, take the time to pre-heat it.

5. Drop a tablespoon of batter onto the center of the maker.

6. Close and cook for 1 to 2 minutes.

7. Remove immediately and transfer to the center of two layered paper towels.

8. Immediately place the edge of a smallish book in the center and wrap the paper towels/waffle cone around the book, shaping it into a taco.

9. Press on it for 1 minute, then remove and allow to cool completely.

10. Repeat until you’ve worked your way through all of the batter.

11. You should end up with about 20 choco taco shells.

12. Line a baking sheet with parchment.

13. Remove the ice cream from the fridge and allow to come to room temperature for about 10 minutes.

14. Using a teaspoon, spoon it into the choco taco shells and transfer to the baking sheet.

15. Transfer the tacos to the freezer for about 1 hour.

16. melt the chocolate chunks in the microwave (for about 1 minute, stirring at the 30 second mark).

17. Dip the tops of the choco tacos in the chocolate; immediately add toppings.

18. Transfer back to the freezer to refreeze for about 15 minutes or until you’re ready to serve.