Chocolate Taco Monsters
These Chocolate Taco Monsters are a fast, kid-friendly dessert that looks like it took more effort than it actually does. Crisp mini taco shells act as little mouths; a whipped chocolate ganache fills the center, and a few candies turn each bite into a playful face. They’re great for parties, an afternoon bake with kids, or a last-minute Halloween treat.
This recipe keeps things practical. The ganache is simple: heavy cream and semi-sweet chocolate. Chill it, whip it, and scoop it into the taco boats. A few assembly steps—pressing the shells slightly, adding white chocolate chip teeth, and attaching candy eyes with frosting—give them character without any tempering or complicated piping.
Gather These Ingredients
- 1 package Old El Paso Mini Taco Boats — the crisp shell that becomes the “mouth” and structure for each monster.
- 1 1/2 cups heavy cream — makes the ganache smooth and whippable; fat content is what gives it lift when whipped.
- 6 ounces semi sweet chocolate, chopped — the flavor base for the ganache; chopping ensures it melts evenly.
- 1/4 cup white chocolate chips — used as teeth; a few chips per shell creates the look of teeth peeking out.
- 24 large candy eyes — the quickest way to anthropomorphize your tacos; two eyes per monster is standard but use your creativity.
- Food coloring spray (Color Mist) — colors the outer shells quickly and evenly for a festive appearance.
- Premade colored frosting tubes (Decorating Icing Pouches) — used to attach eyes and pipe simple features like eyebrows or hair.
Stepwise Method: Chocolate Taco Monsters
- Pour 1 1/2 cups heavy cream into a small saucepan and heat over medium-high heat until it is steaming and just beginning to simmer (almost to a boil). Remove the pan from the heat.
- Add 6 ounces chopped semi-sweet chocolate to the hot cream. Do not stir; let the chocolate sit in the hot cream for 10 minutes.
- After 10 minutes, whisk the chocolate and cream together until smooth and fully combined. Transfer the ganache to a bowl, cover, and refrigerate until cold and firm enough to whip (about 1–2 hours).
- When the ganache is cold, use an electric mixer on high speed to beat it until light and fluffy, about 3–4 minutes. If the ganache becomes too soft while working, chill briefly and then continue.
- While the ganache is chilling (or after it is whipped), lay the Old El Paso Mini Taco Boats on a sheet of wax paper. Use the food coloring spray to color the outside of the shells as desired, following the spray can directions, and let the shells dry for a few minutes.
- Use a medium cookie scoop to portion 1.5–2 tablespoon balls of the whipped ganache. Place one ganache ball into each mini taco boat, positioning it so the top of the ganache is visible at the shell opening to form a “mouth.”
- Gently press the shell sides together slightly to shape a mouth without sealing it completely. Insert white chocolate chips into the opening to create teeth.
- Use the premade colored frosting tubes to attach the large candy eyes above the mouth: squeeze a small dot of frosting onto the back of each candy eye, press the eye onto the shell until it adheres, and use additional frosting to pipe eyebrows, hair, or other facial details.
- Refrigerate the assembled Chocolate Taco Monsters until the frosting and ganache are set, at least 15–30 minutes, then serve.
Why This Recipe is a Keeper
This recipe hits three useful marks: it’s simple, visually impressive, and flexible. The technique relies on basic pastry principles—ganache made from cream and chocolate, chilled and whipped for volume—so it’s reliable. The visual payoff is immediate: colorful shells, visible ganache mouths, and goofy faces make them irresistible for kids and adults alike.
The assembly is forgiving. You don’t need perfect piping skills. A little frosting for attaching eyes and a few wobbly white chips for teeth still look charming. Because the core components are minimal, you can scale the project up or down quickly to feed a handful of guests or a larger group.
Budget & Availability Swaps
If you can’t find a specific item, you can usually swap with readily available alternatives:
- Mini shells: If Old El Paso Mini Taco Boats aren’t available, any small, sturdy taco-style shell or even mini waffle cones can work similarly as a vessel.
- Chocolate: Semi-sweet chocolate is specified for balance. If you prefer a sweeter or more intense flavor, you can use different chocolate types you already have on hand—but note this changes sweetness and texture.
- Candy eyes and chips: If you’re short on candy eyes, small round candies or piped frosting dots can stand in. White chocolate chips for teeth can be substituted with small broken pieces of white candy, but keep them bite-sized.
Equipment & Tools
Keep the tool list short. You’ll need only a few items that most home cooks already have:
- Small saucepan — to warm the cream safely and evenly.
- Mixing bowl — for chilling the ganache before whipping.
- Electric mixer — for whipping the chilled ganache to lightness. A hand mixer is fine; a stand mixer is faster for larger batches.
- Medium cookie scoop — for consistent ganache portions and uniform monsters.
- Wax paper or parchment — to protect the work surface while spray-coloring shells.
- Refrigerator — chilling stages are essential for texture and assembly.
Mistakes Even Pros Make
Watch these common missteps so you don’t waste ingredients or time.
- Not chilling the ganache long enough: If the ganache hasn’t set, it won’t whip properly and you’ll get a runny filling. Be patient—1–2 hours is typical depending on your fridge.
- Overheating the cream: Let the cream steam and just begin to simmer; boiling can change the texture and the way chocolate melts.
- Whipping too long or too fast without chilling: If whipped ganache gets too soft, it will droop in the shells. Chill briefly and then continue whipping as needed.
- Sealing the shells closed: Don’t press the taco shells tight enough to close them—part of the charm is the visible ganache “mouth.”
- Skipping the wax paper step for spraying: Spray onto shells on a protected surface and give them a few minutes to dry to avoid sticky hands and uneven color transfer.
Seasonal Adaptations
These monsters can adapt to seasons and themes without changing the method.
- Halloween: Use dark color mist, orange and black frosting, and add small edible spiders or sprinkles for extra creepiness.
- Valentine’s Day: Pink or red spray on shells and heart-shaped sprinkles make them sweet and festive.
- Birthday parties: Match the shell color and frosting to the party palette. Use themed candy eyes or small decorative bits to fit the celebration.
- Winter holidays: Frost shell exteriors in cool blues or silvers and add a dusting of edible glitter for a frosty look.
Notes on Ingredients
Small details about the items in this recipe matter more than you’d expect.
- Old El Paso Mini Taco Boats — these are set up to hold a filling without collapsing. Choose a sturdy brand and handle them gently while coloring and assembling.
- Heavy cream — full-fat cream is needed; lower-fat versions won’t set into a ganache that whips properly.
- Semi-sweet chocolate — the percentage of cocoa and quality will affect flavor and firmness. Higher cocoa solids yield a firmer, less sweet ganache.
- White chocolate chips — they serve both as a decorative element and a textural contrast. Push them in gently so they stay visible but don’t tear the shell.
- Food coloring spray — read the label and use in a well-ventilated area. It gives even, vibrant coverage without sogginess that can come from liquid food coloring.
- Premade colored frosting tubes — they’re convenient for quick decoration and act as an adhesive for candy eyes. Choose tubes that match your color plan.
Keep-It-Fresh Plan
Timing and storage are simple but important for texture and safety.
- Short-term storage: Keep assembled monsters refrigerated and covered for up to 24 hours. The ganache holds its shape best when cold.
- Long-term options: The whipped ganache filling can be formed and frozen on a tray first, then placed into shells before serving. However, keep in mind freezing can slightly alter texture and may bloom the chocolate surface.
- Before serving: If refrigerated, let the monsters sit at room temperature for 5–10 minutes so the ganache softens slightly and the flavor opens up.
Quick Questions
Q: Can I make the ganache ahead of time?
A: Yes. Make the ganache, chill it until firm, then whip shortly before assembly. If you need to make it a day ahead, keep it covered in the fridge and give it a gentle re-whip if it loses volume.
Q: My ganache didn’t firm up. What now?
A: Chill it longer. If it still resists whipping, warm it slightly and re-chill. Small adjustments to temperature often fix texture problems without starting over.
Q: Can I skip the food coloring spray?
A: Absolutely. The monsters will still look fun with plain shells, or you can paint on color with thinly tinted frosting from the tubes if you prefer less aerosol use.
Final Thoughts
Chocolate Taco Monsters are a low-effort, high-appeal dessert that uses a few ingredients to create a memorable presentation. The key is temperature control with the ganache and a calm assembly pace; rush either and you’ll lose texture or break shells. Otherwise, this is an easy, repeatable project that scales—make a few as a whimsical treat or a dozen for a party.
Keep one last tip in mind: have your frosting tubes and eyes set up on the work surface before you start filling. Assembly moves quickly once the ganache is whipped, and being organized will keep the process pleasant. Enjoy the smiles—and the experiments with faces—because these monsters are meant to be playful, not perfect.
Chocolate Taco Monsters
Ingredients
Equipment
Method
- Pour 1 1/2 cups heavy cream into a small saucepan and heat over medium-high heat until it is steaming and just beginning to simmer (almost to a boil). Remove the pan from the heat.
- Add 6 ounces chopped semi-sweet chocolate to the hot cream. Do not stir; let the chocolate sit in the hot cream for 10 minutes.
- After 10 minutes, whisk the chocolate and cream together until smooth and fully combined. Transfer the ganache to a bowl, cover, and refrigerate until cold and firm enough to whip (about 1–2 hours).
- When the ganache is cold, use an electric mixer on high speed to beat it until light and fluffy, about 3–4 minutes. If the ganache becomes too soft while working, chill briefly and then continue.
- While the ganache is chilling (or after it is whipped), lay the Old El Paso Mini Taco Boats on a sheet of wax paper. Use the food coloring spray to color the outside of the shells as desired, following the spray can directions, and let the shells dry for a few minutes.
- Use a medium cookie scoop to portion 1.5–2 tablespoon balls of the whipped ganache. Place one ganache ball into each mini taco boat, positioning it so the top of the ganache is visible at the shell opening to form a “mouth.”
- Gently press the shell sides together slightly to shape a mouth without sealing it completely. Insert white chocolate chips into the opening to create teeth.
- Use the premade colored frosting tubes to attach the large candy eyes above the mouth: squeeze a small dot of frosting onto the back of each candy eye, press the eye onto the shell until it adheres, and use additional frosting to pipe eyebrows, hair, or other facial details.
- Refrigerate the assembled Chocolate Taco Monsters until the frosting and ganache are set, at least 15–30 minutes, then serve.
