Product Used: Señor Rico® Chocolate Pudding with Cinnamon
These mini dessert tacos are made by filling waffle cookie shells with rich Señor Rico® Chocolate Pudding with Cinnamon, dipping them in chocolate, and then popping them in the freezer. They’re a treat you won’t want to miss out on!
9 pizelles (Italian wafer cookies), storebought or homemade
15oz Señor Rico® Chocolate Pudding with Cinnamon (two 7.5oz containers)
6oz semi-sweet chocolate morsels
chopped peanuts or other toppings of your choice
Put Señor Rico® Chocolate Pudding with Cinnamon in the freezer to firm up while you make the taco shells. Microwave each pizelle cookie for 25 seconds and immediately shape into a taco shell using your hand. Shells will hold their place after a few seconds.
Remove pudding from the freezer. Using a spoon or decorating piping bag, fill each shell with pudding. Arrange filled shells upright or leaning against each other in a dish and freeze for about an hour until the outside of the pudding has hardened.
Melt chocolate morsels following directions on the package. Dip the tops of each taco in melted chocolate and immediately sprinkle with chopped nuts or other toppings of your choice (sprinkles, shredded coconut, cookie pieces, etc.). Lay dipped tacos on a baking sheet covered with wax or parchment paper. Put the tacos back in the freezer for 15 minutes and serve immediately for a creamy and cold pudding center, or freeze for several hours until fully frozen.