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Chocolate Tacos

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Chocolate Tacos made with lace cookies that are filled with vanilla ice cream, chocolate ice cream, whipped cream and strawberries.

Chocolate tacos filled with ice cream, whipped cream, strawberries and chocolate sauce.

Sorry…

Not sorry!

Not even a little.

This recipe is indulgent, delicious and a fabulous weekend treat.

The taco portion is a meant to resemble a hard taco. I wanted it to crunch and fall apart like a hard taco shell.

My favourite tacos are hard shell tacos. So, for me this had to be a hard shell version.

I know there are lots of soft shell versions out there but I wanted to do something a little different. It’s just how I roll.

So, I made what is known as a trumpet cookie, or also known as a magnolia lace cookie. They can be tedious to make.

Be sure to set aside enough time to make the cookies slowly. Make about two at a time.

I would also highly suggest not making them too big. If you do they will tear as they dry.

In order to form the “taco shape” of these cookies, drape the warm cookie over a wooden or metal spoon that is suspended with two cups.

If the cookie is too large the weight will make it fall apart. Be prepared to lose a couple as you find your cookie making mojo.

Be sure to line my cookie sheets with parchment. The reason for this is once they cook you can cut around each cookie which makes them easier to move around and drape over the spoons to form the shape.

I made these for Taco Week for Food Fanatic. You can see these Chocolate Tacos over there, or grab the recipe here.

Get creative with these. Hope you love them!

Chocolate Tacos filled with vanilla ice cream, chocolate ice cream, whipped cream and strawberries.

Ingredient Notes:

For the Macerated Strawberries:

  • Strawberries – Use fresh if they are available. If not, use frozen berries.
  • Sugar – White granulated sugar is used in this recipe.
  • Orange – I recommend using a fresh orange and juicing it yourself.

For the Cookies:

  • Sugar – Use white granulated sugar for the cookies.
  • Butter – You can use salted or unsalted butter for this recipe.
  • Corn Syrup – This recipe uses light corn syrup. I don’t recommend substituting anything else.
  • Flour – All purpose flour is the way to go for this recipe.
  • Cocoa Powder – I used unsweetened cocoa powder.

For the Filling:

  • Ice Cream – Chocolate and vanilla ice cream are both used for these dessert tacos. You can use whatever kind of ice cream you love.
  • Whipped Cream – You can make your own whipped cream or use store bought.
  • Chocolate – You can use melted chocolate, or chocolate shell for this one. I’ve even used chocolate syrup on occasion.

Chocolate Tacos filled with vanilla ice cream, chocolate ice cream, whipped cream and strawberries.

How to Make Chocolate Tacos:

For the Macerated Strawberries:

  1. In a small bowl, combine the strawberries, sugar and orange juice. Stir until well combined.
  2. Cover and place in the fridge while you make the cookie tacos. Give it a shake or stir occasionally so all the berries soften.

For the Cookies:

  1. First, preheat the oven to 350 degrees F.
  2. Grab two cookie sheets and line them with parchment paper. Set aside.
  3. Next, add sugar, butter and corn syrup to a small saucepan and cook over medium-low heat, stirring occasionally, until the sugar dissolves. Then remove it from the heat.
  4. Combine the flour and cocoa powder in a medium size bowl. Mix well with a whisk or fork.
  5. Then, add the wet ingredients you heated in the saucepan to the bowl of dry ingredients. Mix really well.
  6. Before baking the cookies take out all the things you need to shape them. I used wooden spoons for mine and then raised them up by placing each end of the wooden spoon on a cup. That way the cookies can hang while the harden and make the taco shell shape. It’ll look like a DIY mini balance beam, if that helps.
  7. Just to clarify, be sure to bake the cookies in small batches. The cookies need to be formed into the taco shells while the cookies are warm. I recommend only making two at a time so there will be enough time to shape the cookie and also because the dough spreads like crazy. They will be super flat once cooked.
  8. Okay, time to bake the cookie taco shells.
  9. Use a tablespoon or cookie scoop to drop the batter on the cookie sheet. Work in small batches so do two at a time.
  10. Place the cookie sheet in the oven and bake the cookies for 6 to 8 minutes. They will spread out like crazy so don’t panic.
  11. Remove the cookie sheet from the oven and work quickly to shape the shells. I recommend using scissors to cut the parchment around each cookie and use the parchment to help you shape the cookie around the wooden spoon until it looks like a hard taco shell. Set the wooden spoon with cookie on cups so it’s elevated and drapes without touching anything while the cookie hardens. It takes a wee bit of practice so don’t freak out if some break in the beginning.
  12. Now repeat the process until all the cookies are baked and formed into hard taco cookie shells. It’s a bit of a tedious process but once it’s done you’ll be happy you did it.
  13. Once the cookies are cooled, carefully transfer them on a paper towel or use a taco holder to keep them safe.
  14. After all the shells are cooled down it’s time to fill the tacos.

To Melt the Chocolate:

  • Place the chocolate in a microwave safe bowl and melt the chocolate in the microwave for about 1-2 minutes.
  • Or you can use a double boiler if you prefer. Place the chocolate in top portion and water in the bottom portion and place over medium-low heat to let the water heat up so it melts the chocolate.
  • Now, if you don’t have a double boiler you can simply use a heat proof bowl over a saucepan as an impromptu DIY double boiler. Add water to the saucepan, and chocolate to the bowl. Heat over medium-low heat till the chocolate is melted and smooth.

Assembling the Chocolate Tacos:

  1. First, place each chocolate cookie shell on a plate or in a taco holder.
  2. Then, scoop ice cream and place inside of each shell.
  3. Next, pile on the whipped cream.
  4. Then, toss some strawberries over top.
  5. Lastly, drizzle with chocolate.
  6. Serve!

Chocolate Tacos filled with vanilla ice cream, chocolate ice cream, whipped cream and strawberries.

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Chocolate Tacos filled with vanilla ice cream, chocolate ice cream, whipped cream and strawberries.

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Chocolate tacos filled with ice cream, whipped cream, strawberries and chocolate sauce.
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5 from 1 vote

Chocolate Tacos

Chocolate Tacos made with lace cookies that are filled with vanilla ice cream, chocolate ice cream, whipped cream and strawberries.
Course Dessert
Cuisine American
Keyword chocolate tacos, dessert taco
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 294kcal

Equipment

Ingredients

For the Macerated Berries:

For the Cookies:

For the Filling:

  • 1 cup vanilla ice cream
  • 1 cup chocolate ice cream
  • 1/2 cup whipped cream
  • 6 oz milk chocolate melted
US Customary - Metric

Instructions

For the Macerated Strawberries:

  • In a small bowl, combine the strawberries, sugar and orange juice. Stir until well combined.
  • Cover and place in the fridge while you make the cookie tacos. Give it a shake or stir occasionally so all the berries soften.

For the Cookies:

  • First, preheat the oven to 350 degrees F.
  • Grab two cookie sheets and line them with parchment paper. Set aside.
  • Next, add sugar, butter and corn syrup to a small saucepan and cook over medium-low heat, stirring occasionally, until the sugar dissolves. Then remove it from the heat.
  • Combine the flour and cocoa powder in a medium size bowl. Mix well with a whisk or fork.
  • Then, add the wet ingredients you heated in the saucepan to the bowl of dry ingredients. Mix really well
  • Before baking the cookies you want to take out the things you need to shape them. I used wooden spoons for mine and then raised them up by placing each end of the wooden spoon on a cup. That way the cookies can hang while the harden and make the taco shell shape. It'll look like a DIY mini balance beam, if that helps.
  • Just to clarify, be sure to bake the cookies in small batches so you can form the taco shells while the cookies are warm. I recommend only making two at a time so you have time to shape the cookie and also because the dough spreads like crazy. They will be super flat once cooked.
  • Okay, time to bake the cookie taco shells.
  • Use a tablespoon or cookie scoop to drop the batter on the cookie sheet. You want to work in small batches so do two at a time. You'll thank me for this advice later!
  • Place the cookie sheet in the oven and bake the cookies for 6 to 8 minutes. They will spread out like crazy so don't panic
  • Remove the cookie sheet from the oven and work quickly to shape the shells. I recommend using scissors to cut the parchment around each cookie and use the parchment to help you shape the cookie around the wooden spoon until it looks like a hard taco shell. Set the wooden spoon with cookie on cups so it's elevated and drapes without touching anything while the cookie hardens. It takes a wee bit of practice so don't freak out if you break one or two till you get the hang of it.
  • Now repeat the process until all the cookies are baked and formed into hard taco cookie shells. It's a bit of a tedious process but once it's done you'll be happy you did it.
  • Once the cookies are cooled you can carefully transfer them to a paper towel or even use a taco holder to keep them safe till you're ready to serve.
  • After all the shells are cooled down you can fill the tacos.

To Melt the Chocolate:

  • You can either place the chocolate in a microwave safe bowl and melt the chocolate in the microwave for about 1-2 minutes.
  • Or you can use a double boiler if you prefer. Place the chocolate in top portion and water in the bottom portion and place over medium-low heat to let the water heat up so it melts the chocolate.
  • Now, if you don't have a double boiler you can simply use a heat proof bowl over a saucepan as an impromptu DIY double boiler. Add water to the saucepan, and chocolate to the bowl. Heat over medium-low heat till the chocolate is melted and smooth.

Assembling the Chocolate Tacos:

  • First, place each chocolate cookie shell on a plate or in a taco holder.
  • Then, scoop ice cream and place inside of each shell.
  • Next, pile on the whipped cream.
  • Then, toss some strawberries over top.
  • Lastly, drizzle with chocolate.
  • Serve!

Notes

Magnolia lace cookie recipe adapted from Paula Deen's trumpet cookies. 

Nutrition

Calories: 294kcal | Carbohydrates: 40g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 94mg | Potassium: 153mg | Fiber: 2g | Sugar: 30g | Vitamin A: 363IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg

Chocolate Tacos on a white surface.

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If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find a lot more chocolate recipes as well.

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Comments

  9. Andi says

    Love sugar. Love chocolate. Love this! Looks gorgeous and would be great at my next dinner party. The strawberry adds gorgeous colors and a nice brightness to the rich chocolate – YUM!

    Reply

  10. Christiane says

    I didn’t listen to you. I don’t like chocolate, but here I still am. No moving along. Truth is, the rest of the family loves the stuff so I’m always keeping an eye out for a new treat for them. These tacos look as fun as they do delicious.

    Reply

    • Kim Beaulieu says

      Hi Sondra. I made them the day before, just be careful not to expose them to heat, humidity or dampness. They will go soft again if you do that. My hubby used the microwave then popped these back inside to store and that ruined a few of mine. I stored mine in an airtight container, carefully as they are easily breakable as most hard shells can be, and left them at room temperature for a day. You could store them in fridge but the cold might make them a bit too easy to break. I laid mine on a sheet in a single layer to keep them from sticking to one another, and to help prevent them from breaking. Hope that helps. And thank you so much. I know most people do them with soft shells but I happen to be one of these girls who likes a good crunch. I like hard tacos, even though they break and are messy as heck. Good luck. They are a bit tedious to make but so worth it.

      Reply

  22. Julie says

    Hi,
    I got a message from Pinterest saying they receiced a copyright complaint because this recipe was on one of my board. I was wondering if it was you complaining and if so, why do you display the red P on your blog if you dont want us to pin your recipes?

    Reply

    • Kim Beaulieu says

      Hey Julie. I reported a person using the photo without consent from me. Pinterest seems confused and removed ALL the pins. Not what I wanted in the least. I only wanted the stolen photo removed. So no, I would never not encourage readers to pin. This was a mistake, sometimes things like that happen when using social media. Sorry for the inconvenience. Obviously I’d never report someone for pinning from my blog. I love people to pin from my blog. It’s a big part of my business.

      Reply

  23. Robin says

    Im wondering what I could use to substitute the corn syrup with, Ive never seen it anywhere here in Australia and I would love to make them. Any help would be much appreciated as Im almost desperate to make them. Thanks 🙂

    Reply

    • Kim Beaulieu says

      Hi Robin. You could try honey but I’m not sure if they would burn because of it. If you try I’d start checking the cookies a bit sooner. I’ve never tried them with anything but corn syrup, but if I ran out I’d likely grab honey or agave to try. No guarantee it will work, but in theory it should. I just find honey burns quickly so keep a close eye on them. Let me know how it goes. You can email me if you need any extra help. I’m always happy to problem solve or help in any way I can.

      Reply

  25. Crystal Green says

    This looks really good. It definitely looks like it would help kill a sweet tooth for sure.

    Thank you for sharing this with us on the #HomeMattersParty. We hope to see you again when we open our doors on Friday at 12 AM EST.

    Reply

  30. Annette says

    So, this may be a stupid question – but how do you eat these? Doesn’t look like you could pick them up with your hands. Want to make for a supper club, but need to know how to serve/eat them!

    Reply

    • Kim Beaulieu says

      Hi Annette. No stupid questions when it comes to cooking. Never hesitate to reach out with any questions, no matter what they are.

      Yes, you just pick them up and eat them. Just like any hard taco, they will break apart sometimes. I usually eat mine over a bowl then use a spoon to scoop up any broken bits.

      If you’re worried about serving them at a party you could definitely make mini versions of them. Less chance a breaking taco will cause issues. Or you could put out a taco bar and let people decide if they want to try them like this or break them up in a little mason jar or some other cute serving dish.

      Let me know how they turn out. Hoping to do a softer shell version of these in a couple of weeks. So, stay tuned.

      Reply

  32. Kristin Perrine says

    This shell was exactly what we were looking for. We were originally trying to make fruit tacos with a chocolate shell as a slightly healthier dessert. We decided that bowls would be better, so we salaried the cookies by placing them on upside down muffin tins. They made wonderful bowls! Can’t wait to try them out tomorrow, filled with fruit and topped with whipped cream!

    Reply

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