Easy triple chocolate choco taco

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#food #howto • Where are my choco taco lovers at?? 🙋‍♀️ • Easy Triple Choco Taco Recipe • Ingredients • 4-6 Chocolate Pizzelle cookies • Chocolate fudge ice cream • Magic shell or ⅓ c semi-sweet chocolate chips + 2tsp coconut oil • 1TBS Chopped toasted peanuts or hazelnuts • TIPS FOR FORMING THE SHELLS • Work with one pizzelle cookie at a time. Microwaving more than one at a time will not get you the results you want. Trust. • Use warm water for the damp paper towel. Cold water will not yield the same result. • The microwave sweet spot is about 35 seconds depending on your microwave. • Form the pizzelle cookie on the upside-down muffin tin immediately. They cool down quickly because they are so thin, that you’ll need to work quickly once you remove it from the microwave. • Much like the first pancake, you’ll probably break the first few. It’s OK. Have a lil’ pizzelle scrap snack and keep going. You got this. 😉 • HOW TO • 1. Get out the muffin tin and place it upside down. • 2. Working with 1 cookie at a time, place the pizzelle cookie on a microwave-safe plate, and get a paper towel wet with warm water. Ring out the water and place it on top of the pizzelle cookie. Place in the microwave for 30-40 seconds until pliable. • 3. Working quickly, remove the cookie from the microwave, remove the paper towel, and bend the cookie into an upside-down muffin tin to form a taco shape. Repeat steps 2 3 for the desired amount of taco shells. Allow the shells to cool for about 5 minutes before filling with ice cream. • 4. Take out ice cream and leave at room temp for 5-7 minutes to soften. Using a spoon carefully fill the shells with ice cream. Smooth the tops with the back of the spoon. Place on a parchment-lined plate in the freezer for 45 minutes. • 5. Prepare the magic shell by microwaving chocolate chips and coconut oil in 30-second increments. Stir until smooth. Add chopped nuts to the mixture and stir. • 6. Dip the choco tacos into the magic shell covering the top of the ice cream. Place back onto the parchment lined plate and place back into the freezer for at least 15 minutes or until serving.

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