Homemade Mini Choco Tacos #snack #chocolate #cookies

Ingredients
For the Batter:

1. 2 large eggs
2. 1/2 cup sugar
3. 1/2 cup flour heaping
4. 1/4 cup unsalted butter melted
5. 1/4 teaspoon salt
6. 2 tablespoons milk
7. 1 teaspoon vanillaFor filling and dipping:
8. 1 milk chocolate chips regular size bag (Guittard)
9. vanilla ice creamToppings
10. rice krispie treats
11. muddy buddies
12. crushed peanuts
13. toasted coconut
14. peanut butter chips
15. toffee bits

Instructions

1. Add all batter ingredients to a mixing bowl and whisk until smooth. Allow mixture to sit for 5 minutes.
2. Warm up your waffle cone maker.
3. Spray with non stick cooking spray.
4. Add one tablespoon size amount of batter to the center of the waffle maker.
5. Cook times will vary, but each shell cooked for about 40 seconds on our waffle maker or until golden brown.
6. Get the timer on your phone ready to help keep track of time as you cook each one. The first one is usually a flop, but you will get into a rhythm as you cook each one.
7. While each shell is still warm gently wrap the center of the shell around the round handle of a wooden spoon to form a taco shell shape. Gently lift it off and set upside down to cool completely.
8. When they have all cooled to room temp you can fill with ice cream.
9. Once all the shells are filled, place them on a parchment lined tray and keep in the freezer until ready to dip.
10. In a microwave safe bowl warm the milk chocolate chips for 1- 1 1/2 minutes until melted when stirred. Let slightly cool.
11. Dip all ice cream tacos into the chocolate and sprinkle with desired toppings. Move back into the freezer to firm up the chocolate for 10 minutes or until ready to serve. Enjoy!

For more detail nobiggie

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