ndulge in the whimsical charm of Mini Chocolate Tacos, a creative dessert that combines the crispy texture of a taco shell with the rich sweetness of chocolate. These delightful treats are made with a buttery dough, enriched with a hint of vanilla and shaped into perfect mini taco shells. Once baked to golden perfection, they are filled with luscious hazelnut cream and garnished with crushed pistachios, offering a perfect blend of textures and flavors.
Why You’ll Love This: These Mini Chocolate Tacos are not only fun to make but also incredibly delicious to eat. The combination of buttery pastry and creamy hazelnut filling provides a satisfying crunch followed by a burst of smooth, nutty flavor. They are small enough to be a bite-sized treat, making them perfect for parties or as a refined addition to any dessert table.
Perfect Occasion: These Mini Chocolate Tacos are fantastic for any festive occasion, from children’s parties to elegant adult gatherings. They are especially great for themed events or as a novel treat for holiday celebrations. Serve them at your next family gathering, bridal shower, or even a casual get-together, and watch them disappear!
Decoration Tips:
- Pistachio Garnish: Sprinkle finely chopped pistachios over the hazelnut cream for a touch of color and a delightful crunch.
- Chocolate Drizzle: Drizzle melted chocolate over the filled tacos for an extra chocolatey experience.
- Edible Gold Leaf: For an extra luxurious touch, add small pieces of edible gold leaf to the top of each taco.
Ingredients:
- 150 grams of room temperature butter
- 1/2 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 and 1/2 cups of flour
- 1/4 cup cocoa powder
For Filling and Garnish:
- Hazelnut cream
- Crushed pistachios for garnish
Instructions:
- Prepare the Dough:
- In a mixing bowl, cream together butter and powdered sugar until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- Sift in the flour, cocoa powder, and salt, and stir to form a cohesive dough.
- Shape the Tacos:
- Roll out the dough between two sheets of parchment paper to prevent sticking.
- Cut out circles using a cookie cutter and shape them into taco forms (see photo steps for guidance).
- Bake at 180°C (356°F) for about 10 minutes or until the shells are just firm.
- Assemble:
- Allow the taco shells to cool completely.
- Fill each shell with a generous amount of hazelnut cream.
- Sprinkle crushed pistachios over the cream for garnish.
Enjoy these Mini Chocolate Tacos with Hazelnut Cream Filling, a playful and delicious treat that’s sure to captivate and delight guests at any event!
