Oh, Choco Taco, why did you have to go?
Klondike may havediscontinued the ice creamnovelty but they cant discontinue my childhood.
you could make Choco Tacos at home.
If youre familiar with the Choco Taco then you already share in mourning their extinction with me.
Toppings can be nuts or sprinkles.
Fillings can be any frozen dessert you wantvegan ice cream, low-calorie sorbet, how about gelato?
Making your own at home opens the taco-shaped door to all eaters.
Buywaffle cone bowlsfrom the grocery store, and use one of these two microwave techniques.
Let it solidify in the fridge so the caramel can set a bit stronger.
The ganache should be just lukewarm and loose but absolutely not hot, or the ice cream will melt.
The temptation is to dip it, but resist!
Just spoon it on top, and allow gravity to help.
It should set within seconds.
Eat this stroopwafel Choco Taco immediately.
If you leave it in the fridge for hours, the caramel in the stroopwafel gets crunchy and solid.
I found this way to be a little easier on the teeth.
Microwave the parcel for 15-20 seconds.
Carefully use the paper towel to lift and slowly bend the stroopwafel over the foil rod to avoid cracking.
you might always put it in the microwave again for a few seconds if the caramel starts to stiffen.
Put the wafel with foil into the fridge to set.
Pour the chopped chocolate into a small bowl.
Microwave the cream for 20-30 seconds.
It should be very hot but not boiling over.
Pour the cream over the chocolate and let it sit for two minutes.
Whisk the mixture until its gloriously shiny and fully combined.
Stir in the chopped peanuts.
Take the taco shell and quickly fill it with your desired ice cream.
Keep the coating just thick enough to cover the top.
If you continue to dollop, the chocolate will take longer to set.
Its ready to eat once the ganache is just set.
