cooking light, cooking right - the boom-choco-taco

Chocolate.  Ice cream.  Chopped nuts.  

It's not a new concept, I know, but boy is the presentation a unique one.  This has got to be the most fun thing I've ever made!  And if I'm taking time to post it, you can be sure it's delicious.  

When I read the recipe for this incredibly unique dessert, I was leery of the outcome.  Even though the process seemed simple enough to follow, I couldn't imagine successfully lifting the thin layer of baked chocolate easily off the pan only to form into delicate cocoa-rich "taco shells."  But on a most chaotic Sunday, and Cinco de Mayo I might add, I was bound and determined to make these things happen. 

Guess I'm just stubborn that way.    

After celebrating the holiday with a taco bar and all the trimmings, I had lunch cleaned up and seven of these finished in about 45 minutes from beginning to end.  I'm telling you, it wasn't hard at all.  And I even took pictures along the way so you could see it, step-by-step.

Once again, Cooking Light, has not let me down.  At only 233 calories and just shy of 12 grams of fat, The Boom-Choco-Taco is a major score in our household!  Delicioso!

The Boom-Choco-Taco - makes 7-8 tacos

• 1/2 cup powdered sugar
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 3 tbsp. unsweetened cocoa
• 1 tsp. cornstarch
• 1/4 tsp. salt
• 3 tbsp. egg whites
• 1 tsp. 2% reduced-fat milk
• 1/4 tsp. vanilla extract
• Cooking spray
• 1/2 cup semisweet chocolate chips
• 1 tsp. canola oil
• 1/2 cup finely chopped roasted, salted, almonds
• 2 1/2 cups vanilla ice cream

~ Preheat oven to 400 degrees.
~ Combine first five ingredients, stirring well.  Stir in egg whites, milk, and vanilla.
~ Coat a baking sheet with cooking spray.
~ Spoon one tablespoon batter on sheet and smooth into approximately 5-inch circle using
    the back of the spoon.  Add three more circles to pan, spreading as thin as possible.

~ Bake at 400 degrees for 6 minutes or until edges begin to brown.
~ Loosen edges with a spatula; remove from sheet.
~ Working quickly, gently drape each taco over suspended wooden spoons, gently shaping 
    into a shell; cool completely.  Repeat with second batch.

~ Combine chocolate chips and oil in microwave-safe bowl.  Microwave on HIGH one 
    minute or until chocolate melts, stirring after 30 seconds; stir until smooth.
~ Gently spread layer of chocolate mixture on the top third of the outside of both sides of 
    the cooled shells, and sprinkle with chopped nuts.

~ Spoon 1/3 cup ice cream into each shell.  Drizzle remaining chocolate mixture over ice
    cream and sprinkle evenly with remaining nuts.
~ Freeze for at least 30 minutes before serving.

Recipe barely adapted from Cooking Light

* Calorie and fat totals based on low-fat vanilla ice cream and dry-roasted peanuts.