It’s too darn hot. And don’t mistake me, this is not a complaint. It’s just too nice and warm and sunny here in upstate New York for me to even contemplate cooking inside. But the temperature is quite ripe enough for frozen treats, and of all the ice cream goodies my husband could bring home, he brings home this one.
Klondike’s Choco Taco. And the original one to boot (not a knock off, thank goodness). I never enjoyed one of these as a youngster, but he waxes poetic about the taco-shaped ice cream cone stuffed with vanilla ice milk and topped with crunchy peanuts and chocolate.
Nothing about this treat sounded appetizing to me at first. Plus, it’s horribly unhealthy. But something about this truly offensive version of a taco kept me biting and licking, and chewing and smacking.
Then I realized – as I sat and enjoyed the warm breeze, the ringing of church bells and the buzz of local lawn maintenance – that a treat like the Choco Taco is about more than meets the eye and tongue. It’s inspiration to take a few moments in the whirlwind of school, work, kids, writing and cleaning to just relax. But if you do feel like taking your ice cream to the next level, there’s a delicious chocolate sauce recipe below. Courtesy a famous chef, as I’m currently too relaxed to partake in pastry.
- 4 oz semisweet chocolate, chopped fine
- 4 oz bittersweet chocolate (70% or higher), chopped fine
- 1 cup heavy cream
- ½ cup Lyle’s golden syrup
- Combine chocolates in a metal or heat-proof bowl. Over medium-high heat, combine cream and syrup in a saucepot and bring to a boil.
- Pour over chocolate and let sit undisturbed for a few minutes. Whisk to soften chocolate and to smooth out sauce. Cool to room temperature, then store in refrigerator until ready to enjoy.
- To reheat, place sauce in a microwave safe bowl, and heat 15 to 30 seconds at a time until hot, stirring often.