Find a bright, fruit flavored sorbet matching one of your fruit fillings to serve in the chocolate taco. Just remember, have FUN!
CHOCOLATE TORTILLA INGREDIENTS:
1/2 c. flour
1/2 c. sugar
3 T. cocoa powder
2 egg whites
1/4 c. vegetable oil
1/3 c. skim milk
1 1/2 t. vanilla
1/4 t. salt
1/8 t. cayenne pepper
1/8 t. cinnamon
2 pints strawberries, hulled and sliced (grind a small bit of fresh black pepper on top)
1 c. raspberries
1 c. blackberries
1/2 c. blueberries
1 mango, sliced into 1/2-inch thick strips
2 kiwi, peeled and sliced into rounds
1/2 pint sorbet (use a flavor of one of the fruits)
8 mint sprigs
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. 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 skillet or crepe pan over low heat. Pour in about 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 or 8-inch circle. Once the edges look dry (2 or 3 minutes), loosen the edges with a knife and turn over the tortilla. Cook for another minute or two.
Life the soft hot chocolate tortilla out of the pan with a knife or spatula and quickly drape it over a rolling pin. It will become firm and crisp as it cools.
NOTE: if the tortilla doesn't firm up, it means the tortilla isn't thoroughly done, so cook it a bit longer. It should be dry when you remove it from the skillet. DIRECTIONS FOR 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.
Place a tortilla on a serving plate. Generously fill it with the berries and then tuck in the mango and kiwi. Add a scoop of sorbet and garnish with mint sprigs.