Chocolate & Tropical Fruit Tortilla Hats

Celebrate World Chocolate Day a little differently this year with these fruit-filled chocolate taco shells, bound to impress friends and satisfy any chocolate craving, from Felipe Fuentes Cruz and Ben Fordham. This delicious recipe from the duo behind Benito's Hat is just one of the many Mexican delights featured in their gorgeously vibrant new book Everyone Loves Tacos.

 

Everyone Loves Tacos

1 apple
¼ pineapple
1 kiwi
¼ gala or cantaloupe melon
8 grapes
2 tablespoons caster or granulated sugar
160 g/1 cup chocolate chips
2 tablespoons butter
500 ml/2 cups vegetable oil
4 flour tortillas, 15 cm/6 inches in diameter

SERVE WITH
Whipped cream (freshly whipped or from the can, you choose)
3 tablespoons finely chopped walnuts

SERVES 4

 

Peel, core or deseed (as needed) and roughly chop the apple, pineapple, kiwi and melon into 2-cm/¾-inch cubes. Cut the grapes in half and remove any seeds. Place in a bowl, add the sugar and mix well.

Half-fill a small saucepan with water and bring to a simmer. Rest a heatproof bowl on the rim of the pan. Add the chocolate chips and butter to the bowl and melt until smooth, stirring occasionally. You may need to add 3–4 tablespoons of water if the mixture is too thick.

Put the oil in a medium saucepan over a high heat until hot and then fry the tortillas. Do this individually, turning over 2–3 times and, when it starts to crisp up, press down in the middle with a ladle for 30–40 seconds, so that the tortilla curves around it. Remove from the oil and place it on paper towels to absorb the excess oil.

Dip the crispy, hat-shaped tortilla in the melted chocolate using tongs to make sure it is covered all over with the melted chocolate. Place it on a tray. Repeat the same process for all the tortillas, then place them in the refrigerator to cool.

TO SERVE
Put a chocolate tortilla hat on each plate, fill with the fruit mixture, then top with whipped cream and a sprinkle of walnut pieces.

 

This recipe is taken from Everyone Loves Tacos by Ben Fordham and Felipe Fuentes Cruz.

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