Why did you need to leave? The discontinued ice cream novelty can't stop me from being a kid. The thin, metallic, plastic wrapper that cradled the ice cream truck favorite broke my heart. The flavors of waffle, ice cream, and chocolate can still be found. It's possible to make choco tortillas at home.
If you are familiar with the Choco taco, you will mourn their demise with me. The sugar cone was stuffed with ice cream and chocolate under the cap. The right amount of dry space was provided by the exposed cone at the bottom. It came out of the packaging a bit but that was part of the appeal.
We have to make them ourselves since ice cream trucks and grocery stores won't be selling them anymore. Luckily, we have a few options that not only serve the purpose of satiating dessert-taco cravings, but are also better than low-fat ice cream. The waffle cone is the most unusual part, since they don't sell that shape, but once you decide on your method, filling and topping it is easy. They can be either nuts or sprinkles. It's possible to make any frozen dessert you want with filling. It's possible to make your own at home.
You should make your own dessert project shell. You can be in charge of the flavor, the ingredients, and the size of the shell with a number of great cones recipes. The waffle cone press is required for the signature cone look and thinness, but this recipe explains how to modify the batter to make it in a pan. When you cook the batter into a circular shape, bend the cone over a wooden spoon, the spine of a book, or a rolled up piece of paper towel to keep it cool.
Half the work is done for you if you choose to use this method. You can buy waffle cone bowls from the grocery store. One involves brushing maple syrup on the waffle bowl and the other is wrapped in a damp paper towel and nuked for 15 seconds. You can adjust the cone's shape after it is softened by the warm syrup or the humidity from the paper towel. You can fill the taco shell with any flavor of ice cream and topping you want.
It is technically two waffle halves pressed together with soft caramel in the middle and I am not complaining. The bowl cone uses a damp paper towel and microwave technique to make wafel into a taco. The caramel can set a bit stronger if it's left in the fridge. I topped my stroopwafel choco taco with chocolate and chopped peanuts because no one is the boss of me.
After filling it with ice cream, put it in the freezer for a few minutes to make the ganache. The ice cream should be loose and not hot. You will need a higher temperature for the chocolate to be melted than for the ganache to be in the same state. Take the taco out of the freezer and put it on the ice cream side. Resist the urge to dip it. The chocolate topping will fall back into the bowl if the taco is turned upside down. Allow gravity to assist by spooning it on top. Within seconds, it should set.
Don't wait to eat this stroopwafel choco taco. If you leave it in the fridge for a long period of time, the caramel will oxidize. You can warm the stroopwafel and then slide the sides apart to make two thinner wafels for taco making. It was easier for me to use this method on the teeth. I recommend eating it right after the topping sets since the caramel is still moist. Who wants to wait any longer to eat the filling, topping, and shell?
There are ingredients.
The stroopwafel can be prepared by folding it in a paper towel. The parcel can be microwaved for a short time. Put a piece of foil in the middle of the wafel after lifting the flap of the paper towel. To bend the stroopwafel, use a paper towel and slowly lift it. If you decide to separate the wafels, you should first mold them over the caramel on the paper towel. If the caramel stiffens, you can put it in the microwave again. The wafel needs to be put in the fridge.
The chocolate should be put into a bowl. For a short time, microwave the cream. The temperature should be very hot but not boiling over. Allow the chocolate to sit for two minutes. When it is shiny and fully combined, whisk it. The peanuts should be put in a container.
Take the shell and fill it with ice cream you want. The taco should be put into the freezer for a few minutes to slow the process. The chocolate peanut ganache should be placed on the ice cream opening of the choco taco. The top should be covered with a thick coating. The chocolate will take more time to set if you continue to mix it. Once it is set, it is ready to eat.
If you prefer to keep them in the freezer for a while, you can thaw them in the fridge for 15-20 minutes before you eat.
All Rights Reserved © 2024
