Chocolate Dessert Tacos
Makes 8 servings
16 oz. semi-sweet chocolate
1 box (4 serving size) instant pudding, either vanilla or lemon,
prepared per package instructions, except substituting 1 tablespoon
Grand Marnier or dry sherry for 1 tablespoon milk
1 basket fresh raspberries
3 kiwis, peeled and sliced into strips
1 basket strawberries, hulled and sliced
1 orange
1/2 cup chopped walnuts
To prepare chocolate taco shells, melt chocolate in the top of a
double boiler. Cut 16 squares of wax paper, each square about
6x6-inch.
Spoon 2 tablespoons of chocolate on one sheet of wax paper. Cover
chocolate with another sheet of wax paper. Lightly press down with a
flat bottomed plate or pan. (You will have a round chocolate disk).
Drape the two sheets of wax paper over the bound end of a small book
about 1/2-inch thick (binding should have rounded edges). Place in
freezer for 5 minutes.
Carefully remove two sheets of waxed paper. It's usually easier to
remove the inner piece first. Return chocolate shell to the freezer.
Repeat process until you have prepared 8 shells. (If you break a
shell, re-melt the chocolate and try again.)
To assemble:
Grate zest of orange and set aside. Separate orange into individual
segments. Place an orange segment on 8 dessert plates. Place
chocolate taco shell against the orange segment so it will stand
upright. Spoon 1/4 cup pudding into each shell. Top with kiwis,
strawberries and raspberries. Sprinkle with walnuts and orange zest.
Variations: use other fruits in season. Spoon a lemon or raspberry
cream sauce on the plate in front of the tacos. Top with whipped
cream.
Makes 8 servings
16 oz. semi-sweet chocolate
1 box (4 serving size) instant pudding, either vanilla or lemon,
prepared per package instructions, except substituting 1 tablespoon
Grand Marnier or dry sherry for 1 tablespoon milk
1 basket fresh raspberries
3 kiwis, peeled and sliced into strips
1 basket strawberries, hulled and sliced
1 orange
1/2 cup chopped walnuts
To prepare chocolate taco shells, melt chocolate in the top of a
double boiler. Cut 16 squares of wax paper, each square about
6x6-inch.
Spoon 2 tablespoons of chocolate on one sheet of wax paper. Cover
chocolate with another sheet of wax paper. Lightly press down with a
flat bottomed plate or pan. (You will have a round chocolate disk).
Drape the two sheets of wax paper over the bound end of a small book
about 1/2-inch thick (binding should have rounded edges). Place in
freezer for 5 minutes.
Carefully remove two sheets of waxed paper. It's usually easier to
remove the inner piece first. Return chocolate shell to the freezer.
Repeat process until you have prepared 8 shells. (If you break a
shell, re-melt the chocolate and try again.)
To assemble:
Grate zest of orange and set aside. Separate orange into individual
segments. Place an orange segment on 8 dessert plates. Place
chocolate taco shell against the orange segment so it will stand
upright. Spoon 1/4 cup pudding into each shell. Top with kiwis,
strawberries and raspberries. Sprinkle with walnuts and orange zest.
Variations: use other fruits in season. Spoon a lemon or raspberry
cream sauce on the plate in front of the tacos. Top with whipped
cream.
