Ingredients
- For the taco shells:
- 6–8 small flour tortillas
- 2 tbsp melted butter
- 2 tbsp granulated sugar
- 1 tbsp cocoa powder
- For the filling:
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 8 crushed Oreo cookies
- For dipping and topping:
- 1/2 cup chocolate chips or melting chocolate
- Additional crushed Oreos
- Whipped cream
- Chocolate syrup or ganache
Instructions
- Preheat oven to 375°F (190°C). Brush both sides of tortillas with melted butter and sprinkle with cocoa-sugar mixture (sugar + cocoa powder).
- Drape tortillas over oven rack bars or between muffin tin rows to form taco shapes. Bake for 8–10 minutes until crisp. Let cool completely.
- Whip heavy cream to stiff peaks and set aside.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream and crushed Oreos to make mousse filling.
- Melt chocolate chips and dip edges of cooled taco shells. Let set on parchment-lined tray.
- Spoon or pipe Oreo mousse into each shell.
- Top with more crushed Oreos, whipped cream, and a drizzle of chocolate syrup or ganache. Serve immediately or chill until ready.
Notes
- Let shells cool completely before filling to keep them crisp.
- Dipping in chocolate helps prevent sogginess and adds extra flavor.
- Use mint or golden Oreos for flavor variations.
- Store shells and filling separately for make-ahead ease.
- Freeze lightly for an ice cream taco version.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 21g
- Sodium: 140mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
