Chocolate Tacos With Ice Cream And Peanuts

• 1/2 cup powdered sugar
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 3 tablespoons unsweetened cocoa
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 3 tablespoons egg whites
• 1 teaspoon 2% reduced-fat milk
• 1/4 teaspoon vanilla extract
• Cooking spray
• 1/2 cup semisweet chocolate chips
• 1 teaspoon canola oil
• 1/2 cup finely chopped unsalted, dry-roasted peanuts, divided
• 2 2/3 cups vanilla low-fat ice cream

1. Preheat oven to 400u0b0.
2. Combine first 5 ingredients, stirring well. Stir in egg whites, milk, and vanilla.
3. Coat a baking sheet with cooking spray. Using your finger, draw 4 (5-inch) circles on baking sheet. Spoon 1 tablespoon batter onto each circle, spreading to edges of circle using the back of a spoon. Bake at 400u0b0 for 6 minutes or until edges begin to brown. Loosen edges with a spatula; remove from baking sheet. Working quickly, gently drape each taco over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped.) Repeat procedure to form a total of 8 shells.
4. Combine chocolate chips and oil in a microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring after 30 seconds; stir until smooth. Gently spread about 1 teaspoon chocolate mixture on the top third of the outside of both sides of cooled shells, and sprinkle with about 1 teaspoon chopped peanuts. Spoon 1/3 cup ice cream into each shell. Drizzle remaining chocolate mixture evenly over ice cream; sprinkle evenly with remaining peanuts. Freeze for at least 30 minutes before serving.

powdered sugar, flour, unsweetened cocoa, cornstarch, salt, egg whites, milk, vanilla, cooking spray, chocolate chips, canola oil, peanuts, vanilla low

Taken from www.myrecipes.com/recipe/chocolate-tacos-ice-cream (may not work)