This is one of my favorite desserts to make when preparing a special dinner. It’s showy and requires a lot less effort than you might initially think when perusing the recipe. Granted the recipe is a bit lengthy, but it is for both the cookie tacos and the white chocolate sauce. Don’t be intimidated – it is actually very easy to make both items. You just need to be organized. I recommend making the cookie taco shells the day before you plan to serve them.
So a bit about this recipe… My mom gave me a cookbook back in the late 1980s – Southwest Tastes, by Ellen Brown. It was a compilation of recipes from the PBS series, Great Chefs of the West. There were several well know chefs from San Antonio highlighted in the book; thus, the reason for my mom’s thoughtful gift. Although this cookbook is no longer in print, the recipes are timeless. I have made just about every recipe in this cookbook and it was really responsible for my culinary education. My mom taught me the basics and set the foundation. This cookbook took me to the next level.
Cookie Tacos w/White Chocolate Sauce & Fresh Fruit
Notes
The original recipe was published in Southwest Tastes, by Ellen Brown, a cookbook born out of the PBS television series – Great Chefs of the West. This cookbook is out of print. The recipe was contributed by Anne Lindsay Greer (now McCann). McCann, who is from the Dallas area, has written numerous cookbooks.
I have made some changes to the original recipe that I think make it a bit easier. This is not a difficult recipe, although the many steps might seem a little intimidating. I promise you can do this!
Ingredients
- Cookie Tacos:
- 1 cup sugar
- 3/4 cup blanched almonds
- 1/4 water
- White Chocolate Sauce:
- 1/4 cup sugar
- 1 tsp corn starch
- 2 cups heavy cream, divided
- 3 egg yolks
- 3 ounces good white chocolate
- 1 tsp vanilla
- Filling:
- Papaya, cut into small chunks
- Raspberries
- Strawberries, sliced
- Store bought chocolate sauce
- Grated white chocolate & mint for garnish
Instructions
- Cookie Taco Prep:
- Preheat oven to 375 degrees
- Place sugar and almonds in processor until ground very fine. Add water to make a thick paste. I recommend not adding all the water at one time. Add in the whole amount only if needed. Let sit for at least 10 minutes before piping onto pan lined with parchment paper.
- You can use a piping bag or a TBS size scoop to make half-dollar size rounds. Leave 4 inches between cookies because they spread. I can only put 4 cookies on a large baking sheet.
- Bake for 10-13 minutes on middle rack. When evenly browned remove from oven and immediately cut parchment between each cookie with scissors. You must work quickly. Fold the edges of the paper to form a taco and place between 2 boxes of kitchen wrap, until set. They set in about 30 seconds. Continue baking and shaping until you have made all cookies. Set aside. You can make these the day ahead – leave them in a tray and lightly cover with a bit of plastic wrap.
- Sauce Prep:
- Combine sugar and cornstarch in a small bowl. Place 1 cup of heavy cream in a small saucepan & add sugar mixture. Heat over low to medium setting, whisking often.
- In the mean time, combine the other cup of heavy cream and egg yolks in a small bowl.
- When first batch of cream is warm, add cream and egg yolk mixture. Continue to whisk, until mixture is just starting to bubble.
- Add white chocolate & whisk continuously until chocolate is incorporated. When sauce is thickened, remove from heat and whisk in vanilla.
- Place custard in a glass bowl, cover with plastic wrap and refrigerate to cool.
- Assembly:
- To serve, ladle white chocolate sauce on a plate and add a swirl of regular chocolate sauce. Place cookie taco on top of sauce. Spoon fruit into taco. Sprinkle grated white chocolate on top and add a sprig if mint for garnish.
