Tacos chocolate: a sweet treat ready in a few minutes!

published on 3 January, 2021 at 16:20

This method is incredible, give it a try!

INGREDIENTS

300g (1 ⅔ cup) dark chocolate;

240ml (1 cup) cream;

1 tsp vanilla essence;

Chopped hazelnuts.

METHOD

Melt dark chocolate over the bain-marie and let cool down for 10 minutes at room temperature.
Take a round piece of bubble wrap and dip it into the chocolate bubble side down.
Remove bubble wrap carefully and let the chocolate excess drip off.
Flip the muffin tin upside down and place bubble wrap in-between cups to form a taco shell.
Let chocolate set completely. Whip sweetened cream with vanilla extract.
Remove plastic wrap from each chocolate taco and fill it with cream. Top with hazelnut grains and serve.

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