recipe

Chocolate Tacos: a Simple, Decadent Dessert Recipe

Total time: 70 Min
Difficulty: Low
Serves: 8 people
By Cookist
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Ingredients
All-purpose flour
300g (2 cups)
Eggs
2
Sugar
150g (2/3 cup)
Vanilla powder
¼ tsp
Cocoa powder
3 tbsp (25 g)
Milk
360m (1 ½ cup)
Baking powder
4g (1 tsp)
Whipped cream
500ml (2 cups)
Chopped pistachios

If you’re looking for simple, decadent dessert, then look no further. With a handful of ingredients, you can make chocolate tacos, filled with whipped cream and chopped pistachios. It’s also easy to switch up ingredients and make it with whatever ingredients you have on hand. Don’t have whipped cream or pistachios? Don’t worry, fill it with ice cream and rainbow sprinkles!

How to fill Chocolate Tacos  

These tacos taste good with any sweet filling. Just make sure that you don’t make the pancakes too thick, otherwise they might break when folded. For a filling, you can use sweetened cream, ice cream, cream cheese, or Greek yogurt as a base, and top with chocolate chips, peanuts (or other chopped nuts), and fresh fruits like berries, banana, or pineapple. We have a few more tips, so make sure you check them out below!

Instructions

Whisk the eggs with sugar and vanilla until fluffy and pale in colour.

Pour in half of the milk and whisk.

Add cocoa powder, flour and baking powder.

Whisk until the batter comes together, then pour in leftover milk and whisk until smooth.

Pour a ladle spoon of batter on a preheated non-stick pan. Cooks until bubbles start to form.

Flip and cook for 2 more minutes.

Add a thick layer of cream on one half of the pancake and fold over.

Fold in half and add chopped pistachios on top.

Tips 

The pancake batter can be made in advanced. Simply mix all the ingredients and keep in the refrigerator for up to two days. Cover it with plastic wrap, making sure the plastic touches the surface of the custard to prevent a skin from forming.

Non-stick pans work great for pancakes. It’s much easier to flip them around and they slide out easily once cooked. Just give the pan a good shake before removing them.

If you’re making a large batch of pancake, you can keep reheat them. Simply place them between sheets of greaseproof paper and when you’re ready to serve, reheat them at 300°F/150°C.

Don’t make the pancakes too thick, this will cause them to break when folded over.

To ensure your pancakes come out light and fluffy, it’s always a good idea to rest your pancake batter for a few minutes. This time allows the gluten to relax, while the starch grains swell up.

You can also forego the cream or ice cream completely. Simply fill the pancake tacos with fresh fruits and serve with chocolate sauce.

Notes

  1. Other sauce options: caramel, dark (or bittersweet) chocolate ganache, honey or maple syrup, or icing;
  2. Other filling options: vanilla custard, Greek yogurt, flavored ice cream, and strawberry jam;
  3. For a cinnamon bun variation, add a touch of cinnamon to the pancake batter, and drizzle with a cream cheese frosting. To make the cream cheese frosting, whisk together 4 ounces cream cheese, ½ cup powdered sugar, 1 teaspoon vanilla extract, and 3 tablespoons milk.
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