First separate the yolks and egg whites and whip the first with sugar, vanilla and salt, then add the melted butter and then sifted flour, cocoa and yeast.
Separately, beat the egg whites until stiff stiff.
Then gently incorporate the egg whites, stirring with a movement from the bottom upwards.
Cover a baking tray with parchment paper, then spread the mixture by spoonfuls, creating circles of about 12 cm in diameter well spaced apart.
Then cook in a preheated convection oven at 180 ° C for about 6-8 minutes.
Once out of the oven, immediately turn them upside down on a second sheet of parchment paper and gently remove the old sheet, then fold the discs in half, always using the parchment paper, and let them cool.
In the meantime, whip the cream with the vanilla and, when the disks are completely cold, open them gently and decorate with the cream.
The chocolate tacos are ready, serve them immediately.
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