If you’re still in the process of getting your summer body in check, then you may want to stop reading. 

We have discovered a recipe so delicious and appealing to the eye we needed to share. They’re chocolate tacos and they’re the stuff of dreams! 

#chocolate #chocolatetacos 👅💦

A photo posted by Chika P (@chik_ap) on

The best part is you can mix and match to create new mouthwatering combinations each time.

What our Sunday dinner looks like. #cheatday #sundaying #weekendvibes #happyweekend #chocolatetacos #dessert

A photo posted by Once Upon A Trunk (@onceuponatrunk) on

Just like savoury tacos they’re super easy to make!

If you’d like to try them out for yourselves Love From the Oven has created this yummy recipe: 

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You’ll need: 

1/2 cup powdered sugar

1.1 ounces all-purpose flour (about 1/4 cup)

3 tablespoons unsweetened cocoa

1 teaspoon cornstarch1/4 teaspoon salt

3 tablespoons egg whites

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1 teaspoon 2% reduced-fat milk

1/4 teaspoon vanilla extract

Cooking spray

1/2 cup semisweet chocolate chips

1 teaspoon canola oil

1/2 cup finely chopped unsalted, dry-roasted peanuts, divided

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2 2/3 cups vanilla low-fat ice cream

Instructions

1. Preheat oven to 400°.

2. Combine first 5 ingredients, stirring well. Stir in egg whites, milk, and vanilla.

3. Coat a baking sheet with cooking spray. Using your finger, draw 4 (5-inch) circles on baking sheet. Spoon 1 tablespoon batter onto each circle, spreading to edges of circle using the back of a spoon. Bake at 400° for 6 minutes or until edges begin to brown. Loosen edges with a spatula; remove from baking sheet. Working quickly, gently drape each taco over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped.) Repeat procedure to form a total of 8 shells.

4. Combine chocolate chips and oil in a microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring after 30 seconds; stir until smooth. Gently spread about 1 teaspoon chocolate mixture on the top third of the outside of both sides of cooled shells, and sprinkle with about 1 teaspoon chopped peanuts. Spoon 1/3 cup ice cream into each shell. Drizzle remaining chocolate mixture evenly over ice cream; sprinkle evenly with remaining peanuts. Freeze for at least 30 minutes before serving.

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