Chocolate Kahlua Tacos
CHOCOLATE KAHLUA TACOS
Arizona Wigwam Resort Recipe
Plate Sauces: Vanilla, Chocolate, Cinnamon, Orange, and Kiwi*
Taco Shells (recipe follows)
1/2 pint of strawberries or raspberries, cleaned and washed
Chocolate Kahlua Mousse (recipe follows)
Chill the dessert plates. With the plate sauces, form concentric circles to cover the entire plate to the rim. Using a toothpick, make a spider web design with the sauces.
Holding the taco shell in hand, fill with a few berries. Using a pastry bag with a star tip, pipe the mousse into the shell. Place the filled taco shell in center of plate and serve.
*Plate Sauces can be made from fruit purees.
Chocolate Taco Shells
8 ounces semi sweet couverture chocolate
1/2 teaspoon light corn syrup
1/2 teaspoon dark rum
Break up chocolate into small pieces and place into a mixing bowl. Set atop a double boiler that is simmering. Melt and mix chocolate until smooth over the double boiler until it reaches a temperature of 90 degrees. Add corn syrup and rum and stir until blended and smooth. DO NOT OVER MIX.
To form the shell, take a 6x6 inch piece of thin cardboard and cut out a circle 5 inches in diameter. You will then have a cardboard frame to form your Taco shell.
When the chocolate is ready, place a piece of wax paper on a cookie sheet then the cardboard frame. Spoon 3 tablespoons of chocolate into center of the circle. Using the cake spatula, spread the chocolate to fill the circle. Remove the cardboard. Drape the chocolate circle and wax paper over a 1/2-inch dowel and hang in the refrigerator to harden. Make sure the wax paper is against the wood. Keep the Taco shell refrigerated until ready to fill and serve.
8 ounces semi sweet chocolate
4 ounces heavy whipping cream, warmed to a simmer
4 teaspoons Kahlua
1 pint heavy whipping cream, whipped
Break up chocolate into small pieces and place into a mixing bowl along with the heavy cream and Kahlua. Set atop a double boiler that is simmering. Melt and mix chocolate until smooth. Whip the whipping cream until firm peak consistency. When chocolate mix has cooled, gently fold in the whipped cream.
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