“This looks like a fun dessert I found in a Mexican cookbook. I haven't made them yet. I am posting this for the Zaar World Tour 2006.”

Ingredients Nutrition

  • Tacos
  • 23 cup sugar
  • 12 cup butter, melted
  • 2 tablespoons water
  • 2 eggs
  • 12 teaspoon vanilla extract
  • 13 cup all-purpose flour
  • 13 cup cocoa
  • Filling
  • 3 cups fresh fruit, cut up (such as kiwi, strawberries, bananas, star fruit)
  • 2 tablespoons sugar
  • 1 cup whipping cream (or heavy cream)
  • Chocolate Sauce
  • 3 (6 ounce) bars semisweet baking chocolate, broken up
  • 14 cup butter
  • 14 cup milk


  1. Preheat the oven to 325.
  2. For the tacos; grease and flour three large cookie sheets.
  3. Cover the bakc spines of two 5/8 inch-thick books with foil. Stand each book, spine up, between two additional books.
  4. In large mixing bowl, combine the sugar, butter, water, eggs and vanilla. Beat until smooth. Gradually beat in flour and cocoa.
  5. Spoon 2 measuring tablespoons batter for each taco onto prepared cookie sheets, making 3-4 tacos per sheet. Spread batter into 4-inch circles.
  6. Bake 15 minutes. Immediately remove tacos from cookie sheets; drape two tacos, side by side, over each prepared book. Press gently to fold.
  7. Cool; remove from books. Repeat with remaining batter.
  8. For filling; combine fruit and sugar. In a small bowl, beat cream until stiff peaks form.
  9. For chocolate sauce; in a small saucepan over low heat, melt semi-sweet chocolate with butter and milk, stirring constantly until smooth.
  10. Fill each taco with whipped cream and 1/4 cup fruit. Top with chocolate sauce.

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