CHOCO ICE-CREAM TACOS

SERVES 4 1 litre (4 cups) ice-cream 200g dark chocolate, roughly chopped 1 cup peanuts, toasted and roughly chopped

WAFFLE BATTER

4 egg whites 1 tsp natural vanilla extract 1 cup caster sugar 2 tbsp unsweetened cocoa powder 1 cup plain flour ¼ tsp salt 80g butter, melted

1 WAFFLE BATTER Place all ingredients in a bowl. Whisk until sugar has dissolved and batter is smooth – it should flow like lava, but not be runny. Chill 1 hour.

2 Grab a few cookbooks and wrap them separately in foil. Heat a waffle cone maker according to the manufacturer’s instructions. When hot enough, pour 125ml batter into centre, close lid and press firmly. Cook for 40 secs to 1 min. Wearing a heat-protective glove, carefully peel off waffle while still soft, then quickly wrap it around the spine of one cookbook and weigh it down with another. Once waffle hardens, remove and set on a wire rack to cool. Repeat with remaining batter. Store in an airtight container until ready to use.

3 When ready, very gently fill the taco shells with ice-cream to the brim, making sure it’s compacted inside. Transfer the filled taco shells to the freezer and leave to set for at least 1 hour.

4 Melt chocolate in a heatproof bowl, either using the doubleboiler method over a saucepan of simmering water, or in a microwave at 20-second intervals. Cool to room temperature.

5 Dip open end of a taco into chocolate sauce until ice-cream is coated. Allow excess chocolate to drip off, then dip into peanuts until coated. Place on tray, and repeat with remaining tacos. Freeze until ready to serve.