Tomorrow is our nation’s Independence Day and I think this year, more than ever, it’s important to display our deep love for this great country as well as EVERYONE who lives here and calls this place home! Seriously. :)
I love that this is a holiday that brings loved ones together to celebrate and we’re definitely celebrating with our closest friends and family. We’re just having a small barbecue this year and I’m making these Mini Choco Tacos for dessert. I love these little guys so much because they’re a frozen treat, which is perfect for this time of year; plus no plates/bowls/utensils needed, just your hands…and probably a couple napkins. :)
I hope everyone has a glorious 4th of July, celebrating our glorious nation with the people (and animals, duh) that mean the most to you! Enjoy! xx, Jenny
Hungry for more?
Mini Choco Tacos
- Make waffle cone batter from recipe in link above.
- Once batter has been made, heat your waffle iron (or a nonstick pan over medium heat). Pour 1 heaping tablespoon of batter onto the hot surface and close the lid of the waffle iron. **If using the stovetop, quickly spread batter into a thin circle, heat for 2 to 3 minutes, flip and cook for another minute before removing from the heat.
- Quickly remove the waffle cone disc from the iron and place it on a flat, clean surface. Place the handle of a wooden spoon in the center of the disc and gently fold over half the disc until parallel with the other half. Hold for about 1 minute or until the waffle shell hardens completely. Set aside. Repeat until all the batter has been used.
- Place two clean loaf pan, lined with parchment in the freezer.
- Allow frozen custard or ice cream to sit out at room temperature for 5 to 10 minutes; you want the ice cream to soften a bit, but not melt.
- Quickly but carefully spoon and press the ice cream into the waffle shells, smoothing the edges. After filling 2-3 shells, place them in one of the two freezer loaf pans, upright and stacked against one another. Repeat until all shells have been filled and placed in the freezer.
- Allow ice cream to re-freeze, about 1 hour.
- Place a clean baking sheet, lined with parchment paper, in the freezer.
- Taking 2-3 ice cream filled waffle shells out at a time, quickly but carefully dip the open edge of each shell into the melted chocolate, shaking to remove any excess.
- Transfer choco tacos to the freezer baking sheet and repeat until all choco tacos have been made.
- Allow chocolate to thoroughly freeze, 20-30 minutes, before serving.
- Once the choco tacos are completely finished and frozen, wrap them individually and keep them in the freezer for up to 2 months.