Chocolate Dessert Tacos

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Executive Chef
Jun 3, 2004
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

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

Latest posts

Top Bottom