Chocolate Dessert Tacos
Source: Melinda Lee's FOOD - June/July 1994
Makes 8 servings

16 oz. semi-sweet chocolate
1 box (4 serving size) instant pudding, either vanilla or lemon, prepared per package instructions, except substituting 1 tablespoon Grand Marnier or dry sherry for 1 tablespoon milk
1 basket fresh raspberries
3 kiwis, peeled and sliced into strips
1 basket strawberries, hulled and sliced
1 orange
1/2 cup chopped walnuts

To prepare chocolate taco shells, melt chocolate in the top of a double boiler. Cut 16 squares of wax paper, each square about 6x6-inch.

Spoon 2 tablespoons of chocolate on one sheet of wax paper. Cover chocolate with another sheet of wax paper. Lightly press down with a flat bottomed plate or pan. (You will have a round chocolate disk).

Drape the two sheets of wax paper over the bound end of a small book about 1/2-inch thick (binding should have rounded edges). Place in freezer for 5 minutes.

Carefully remove two sheets of waxed paper. It's usually easier to remove the inner piece first. Return chocolate shell to the freezer. Repeat process until you have prepared 8 shells. (If you break a shell, re-melt the chocolate and try again.)

To assemble:
Grate zest of orange and set aside. Separate orange into individual segments. Place an orange segment on 8 dessert plates. Place chocolate taco shell against the orange segment so it will stand upright. Spoon 1/4 cup pudding into each shell. Top with kiwis, strawberries and raspberries. Sprinkle with walnuts and orange zest.

Variations: use other fruits in season. Spoon a lemon or raspberry cream sauce on the plate in front of the tacos. Top with whipped cream.