Chocolate Tacos with Ice Cream and Peanuts

ArtsOrigin.com

Ingredients:

1/2 cup powdered sugar

1.1 ounces all-purpose flour (about 1/4 cup)

3 tablespoons unsweetened cocoa

1 teaspoon cornstarch

1/4 teaspoon salt

3 tablespoons egg whites

1 teaspoon 2% reduced-fat milk

1/4 teaspoon vanilla extract

Cooking spray

1/2 cup semisweet chocolate chips

1 teaspoon canola oil

1/2 cup finely chopped unsalted, dry-roasted peanuts, divided

2 2/3 cups vanilla low-fat ice cream

Method:

1. Preheat oven to 400°.
   2. Combine sugar, flour, unsweetened cocoa, cornstarch and salt, stirring well. Add egg whites, milk and vanilla.
   3. Spray a baking tray with cooking spray. Using your finger, draw 4 x 5″ circles on the baking sheet. Spoon 1 tablespoon batter onto each circle, spreading to edges of each circle using the back of a spoon.
   4. Bake at 400° for 6 minutes or until edges begin to brown. Loosen edges with a spatula; remove from baking sheet. Working quickly, gently drape each taco over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped.) Repeat this procedure to form a total of 8 shells.
   5. Combine chocolate chips and oil in a microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring after 30 seconds. Stir until smooth.
   6. Gently spread about 1 teaspoon of chocolate mixture on the top third of the outside of both sides of cooled shells, and sprinkle with about 1 teaspoon chopped peanuts.
   7. Spoon 1/3 cup ice cream into each shell.
   8. Drizzle remaining chocolate mixture evenly over ice cream; sprinkle evenly with remaining peanuts. Freeze for at least 30 minutes before serving.

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