Time: 90 minutes
For the shells
- 100g Plain flour
- 100g Caster sugar
- 2 tbsp Cocoa powder
- 2 Large egg whites
- 2 tbsp Melted butter
- 60ml Whole milk
For the filling
- 50g Milk chocolate
- 100g Chopped hazelnuts
- A few scoops of chocolate ice cream
- Double cream (or squirty cream)
- Fresh fruit (I went for bananas and strawberries)
1. Begin by making the taco shells. Put the flour, sugar, and cocoa into a large bowl and whisk together.
2. In another bowl put the egg whites, melted butter, and milk and whisk together.
3. Pour the wet mixture into the dry mixture and whisk to make a smooth batter.
4. Place a small frying pan over a medium heat. Lightly oil and then add about 1 tbsp batter to the pan. Smooth the mixture around the pan to make an even layer.
5. Cook for a couple of minutes and then flip the taco over and cook for another couple of minutes on the other side.
6. Cover a rolling pin in cling film (or another long round object). Take the taco shell out of the pan and carefully fold it over the rolling pin. Hold it in shape for about 10 seconds and then leave to cool whilst you repeat with the rest of the mixture.
7. Once all your mixture is used up melt the chocolate for the filling in a heatproof bowl over a pan of gently simmering water.
8. Dip the edge of one of the tacos in the melted chocolate and then dip the edge into a bowl of the chopped hazelnuts. Leave on a plate to set.