Copycat ChocoTacos

Keep reading for the complete recipe! ^_^

***Adapted from: Burnt Apple & Food52***

INGREDIENTS

• 1/2 c. powdered sugar
• 1/4 c. unbleached all purpose flour
• 3 Tbsp unsweetened cocoa powder
• 1 tsp cornstarch or agar powder
• Pinch of cinnamon
• 1/4 tsp salt
• 2 egg whites
  1 tsp milk
• 1/2 tsp vanilla extract
• 1/2 c.semisweet or dark chocolate chips
• 1 tsp oil
• 1/2 c. finely chopped peanuts
• 2 1/2 c. vanilla ice cream (homemade or store brought)

DIRECTIONS

1. Preheat oven to 400 degrees.
2. In a bowl, combine the powdered sugar, flour, cocoa powder, cinnamon, cornstarch and salt. Stir until well combined. 
3. Stir in the egg whites, milk and vanilla.
4. Line a baking sheet with parchment paper. Draw five inch circles on the back of the parchment paper, leaving approximately half an inch of space between each circle.
5. Spoon one tablespoon of batter into the middle of the circle and swirl with the back of the spoon to fill out the entire circle with batter.
6. Bake at 400 degrees for 6-8 minutes or until edges are browned. 
7. Remove from oven and quickly loosen the edges of the shell with a spatula, then slip the entire shell onto the spatula and drape over a suspended book, gently shaping the dough into a shell. Allow shell to cool completely.
   
8. In a small bowl, combine the chocolate chips and oil. 
9. Microwave in 30 second increments, stopping to stir until chocolate is melted. 
10. Spread a generous layer of chocolate on the outside upper one third of each taco, and on the inside of each taco, and sprinkle with chopped peanuts. 
11. Allow chocolate to harden for approximately half an hour to an hour before filling.
12. Fill each taco with approximately 1/3 cup of ice cream, then drizzle with additional melted chocolate and peanuts. 
13. Freeze tacos for at least thirty minutes before serving.