Chocolate Hazelnut Dessert Tacos are here to redefine sweet treats! A crispy, golden-brown waffle taco shell is dipped in rich milk chocolate and crunchy nuts, then filled with a decadent duo of baked chocolate-almond cream and silky hazelnut ganache. It's a playful, textured masterpiece that’s as fun to make as it is to eat!
Ingredients:
- 100 grams Eggs
- 60 grams Egg Whites
- 4 grams Salt
- 140 grams Sugar
- 180 grams All-Purpose Flour (or Medium Protein Flour)
- 117 grams Unsalted Butter, melted
- 60 grams Milk
- 8 grams Vanilla Extract
Instructions:
- In a mixer bowl fitted with a whisk attachment, combine all the ingredients (eggs, egg whites, salt, sugar, flour, melted unsalted butter, milk, and vanilla extract).
- Whisk until the batter is smooth and well combined.
- Pour the batter into a thin waffle maker and cook until golden brown.
- Cut the cooked waffle to your desired size using a cookie cutter.
- While the waffle is still warm, fold and pinch it to create a taco shell shape.
Almond Cream
Ingredients:
- 150 grams Butter
- 30 grams Granulated Sugar
- 150 grams Eggs
- 210 grams Almond Flour
- 35 grams Tulip Dark Compound Chocolate
Instructions:
- Cream the butter and sugar together until well combined.
- Gradually add the eggs, mixing well after each addition.
- Stir in the almond flour until incorporated, then add the melted Tulip Dark Compound Chocolate and mix until smooth.
- Spread the mixture into a 5mm-thick frame or pan.
- Bake in an oven preheated to 320°F (160 °C) for 10-12 minutes.
Hazelnut Chocolate Ganache
Ingredients:
- 120 grams Tulip Hazel Delight, melted
- 70 grams Tulip White Compound Chocolate
- 45 grams Tulip Milk Compound Chocolate
- 30 grams Glucose Syrup
- 1 gram Salt
- 30 grams Butter
Instructions:
- Melt the Tulip Hazel Delight, Tulip White Compound, and Tulip Milk Compound together, stirring until smooth.
- Add the glucose syrup, salt, and butter, and stir until everything is well combined.
- Pour the ganache into a 5mm-thick frame over the cooled, baked almond cream.
Assembly
- Arrange the taco waffle shells, almond cream, and ganache.
- Dip the top edge of the taco shell into melted Tulip Milk Compound Chocolate.
- Sprinkle it with chopped nuts.
