Chocolate Tacos Recipe

Chocolate Tacos Recipe

Prep Time

150 minutes

Cook Time

5 minutes



Chocolate Tacos Recipe. While chocolate tacos may sound decadent, this is actually a no cholesterol recipe. The dark crisp chocolate tortilla provides a textural and flavor contrast to the sweetness of ripe, fresh fruit. Topped with an icy smooth fruit sorbet, what could be better?  

Recipe from Chocolate for Breakfast: The Cookbook, Oak Knoll Inn, Napa Valley.

See our review here.


  • For Chocolate Tortillas: 1/2 cup flour
  • 1/2 cup sugar
  • 3 tablespoons unsweetened alkalized cocoa
  • 2 egg whites
  • 1/4 cup vegetable oil
  • 1/3 cup skim milk
  • 1 -1/2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon cinnamon
  • For Fresh Fruit Filling: 2 pints strawberries, hulled and sliced (grind a tiny amount of fresh black pepper on top)
  • 1 cup raspberries
  • 1 cup blackberries
  • 1/2 cup blueberries
  • 1 mango, peeled and cut into 1/2-inch cubes or sliced into 1/2-inch thick strips
  • 2 kiwi, peeled and sliced into rounds
  • 1 banana, peeled and sliced into rounds just before serving to prevent browning
  • For Serving: 1/2 pint sorbet (Use a flavor of one of the fruits)
  • 8 mint sprigs
  • 8 edible flowers


  • 1 To make the batter: Place all of the ingredients in a mixing bowl and beat until smooth with an electric mixer. Cover the batter and place it in the refrigerator to chill for at least 2 hours or overnight.
  • 2 To cook and shape the tortilla: Remove the batter from the refrigerator and allow it to come to room temperature, which will take 20-30 minutes. Heat a small non-stick skillet or crepe pan over medium heat. Pour in a little less than 1/4 cup of batter (I use a long-handled measuring cup as my ladle) and tilt the pan quickly to spread the batter into a 6-inch circle. Once the edges look dry (2 or 3 minutes), loosen the edges with a knife and turn over the tortilla. Cook another minute or two.
  • 3 Lift the soft hot chocolate tortilla out of the pan with a knife and quickly drape it over a rolling pin. It will become firm and crisp as it cools. Alternatively, if you have a taco rack, put the soft tortilla in that to firm up, teasing the middle open so that you'll have lots of room for fruit.
  • 4 Hint: If the tortilla doesn't firm up, it means it isn't thoroughly cooked, so cook it a bit longer. It should be dry when you remove it from the skillet.
  • 5 To prepare fruit filling: Gently mix berries together in a bowl. Keep the remaining fruit separate until assembling or they'll pick up the colors from the berries.
  • 6 To serve: Place a tortilla on a serving plate. Generously fill it with the berries and then tuck in the mango, kiwi and bananas. Add a scoop of sorbet and garnish with mint and the edible flower.


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