Choco Tacos? Fuck Yeah!

Here's a fun little tidbit you probably didn't know: We don't actually have ice cream trucks up here in Quebec. Yeah, I know, kind of a bummer really. I think it has something to do with the fact that seven months out of the year are spent in soul-crushing darkness and snow. Anyhoo, in order to remedy this, I made some homemade Choco Tacos, which apparently are something of a big thing down in the states, right? Anyway, the original recipe makes 12, but (A) who the fuck needs 12 very brittle Choco Tacos lying about? And (B) this is a bold-faced lie; I halved the recipe and, even after adding surplus ingredients, only ended up with five. But whatever, here's how to make them.

Choco Tacos (Makes 6 5)
(Courtesy of Serious Eats)
For the crepe shells

• 1 Egg
• 1/4 C. sugar
• 2 Tbl. melted butter
• 1 1/2 tsp of milk
• 1/4 tsp vanilla
• 1/4 C. flour

For the chocolate syrup

• 1/4 C. cocoa powder
• 1/2 C. sugar
• 1/2 C. Water
• 1/2 tsp. Vanilla

You'll also need some ice cream (Chocolate Chip or Cookie Dough works well) and some cashews.

Start off with the crepes; mix the sugar and the egg together into a sugary, yellow paste, then add the butter milk and vanilla, mixing until incorporated. Finally, add in the flour and whisk until it's all mixed up.

In a warm, lightly oiled skillet over medium heat, pour off the crepes one at a time, tilting the pan to spread out the crepe as thin as you can. Once it looks set (which WILL happen quickly, so stay on your toes) carefully flip it over so that you don't rip it. Because that would be bad.
Here's the fun part: In order to shape the tacos, grab a clean, hardcover book with a dustjacket, maybe around 200-250 pages thick (I used books from Chelsea Handler, Sarah Vowell and Christopher Moore if that gives you an idea) and drape the crepes over the spines of the books. Then, stick your crepe-covered books in the freezer and let them harden for about ten minutes.

While those freeze up, whisk together cocoa powder, sugar and water and boil for one minute (I simply used the frying pan I used for the crepes). Feel free to boil it for a little longer if you want it to be a bit thicker. From there, I just popped it in the fridge to cool it off. Once cooled, just add the vanilla and stir it up.
Once the shells are hard and the sauce is fixed, CAREFULLY brush the inside of the shells with the sauce, and throw them back into the freezer until the sauce hardens up. Once everything has set, start spooning in the ice cream (once again, carefully) into the shells, and once they're all stuffed, put them back in the freezer again to set. Yes, I know, there's a lot of freezing to be done here. Just suck it up.

Anyway, take them out of the freezer again, pour any remaining chocolate syrup on top and sprinkle with nuts. From there, you can either devour them straight out of the gate or store them in a freezer.