Cinco de Mayo really crept up on this year. Again. We almost didn’t have time to share this one with you. But luckily for everyone, we got it done. They are so cute and tasty, too! Choco tacos were one of my favorite things to get from the ice cream man. Kelly and I went back and forth about how to recreate them for awhile. We weren’t sure how to make the shells. Then it hit us, we can use our pizelle maker. There are too many gadgets and pans in our kitchens that we do not use nearly enough and the pizelle maker is definitely one of them. I always forget we even have one! It is a great tool to use to make different shaped vessels. We also made cannoli shells with some of our leftover pizelle batter. You may or may not be seeing those soon.
This recipe requires quite a few steps but none of them are too hard. It is easier with 2 people though. You really have to shape the pizelles quickly before they harden and crack. I think that is the trickiest part of all. It is kind of like how the first crepe never turns out. Except it was like 4 pizelles before we got them into the right shape. Make sure you make the opening of the shell wide enough to fill with lots of ice cream, too. Even though this was a little time consuming, it was totally worth it. I mean, just look how cute they are! Really brings me back to my childhood. Who am I kidding? I still buy these. What was your favorite treat from the ice cream man? Mine was choco tacos and chocolate eclair bars. Yum! Happy Cinco de Mayo!
Here is what you’ll need
First, combine all the ingredients for the pizelle batter
Cook your pizelles
Use a dowel to form them into taco shells
Or cannoli shells. We used this little rooster toast holder to help keep their shape.
When we ran out of room on the rooster we switched to the toaster oven. We are very classy. And resourceful.
Dip the shells in chocolate and peanuts; freeze, then fill with ice cream and freeze again
Every Cinco de Mayo party needs to have these as a dessert
- 1 1/4 cups flour
- 1/2 cup cocoa powder
- 3 eggs
- 1 stick of butter, melted
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups chocolate chips
- 1/2 cup peanuts chopped
- 2 cups vanilla ice cream
- Combine all ingredients for the pizelles. It will be quite thick.
- Heat your pizelle maker. Cook according to the directions on your pizelle maker.
- We used 1 tablespoon of dough for each pizelle and cooked until the light went off; about 30 seconds.
- Remove pizelles immediately and shape like a taco shell using a dowel.
- Find something in your kitchen to prop the shells on to maintain their shape. We used a toast holder and then the racks in the taster oven.
- Once they have hardened, freeze for 1/2 hour.
- Melt the chocolate and dip the tops or the sides of the pizelles in chocolate and then peanuts.
- Freeze again for 1/2 hour. Fill with ice cream and freeze until ready to serve.
- We made about 20 pizelles but only filled about 6. If you want to fill more increase the amounts of filling and topping.
