INGREDIENTS

3 Mission® 6" White Corn Tortillas (10620)  
4.5" Round Cutter   
16 oz. Dark Chocolate Chunks 
6 oz. Spiced Pumpkin Mousse  (see Related Recipe) 
1 1/2 oz.  Whipped Cream  
Warm Chocolate Ganache or Fudge Sauce to drizzle 

DIRECTIONS

1.) Cut Mission® White Corn Tortillas into 4.5” rounds.

2.) Lay mini tortillas into taco holder and place in 350º F fryer until lightly golden brown. Remove from fryer; drain and cool.

3.) Heat chocolate chunks in double boiler over low heat until just melted, stirring occasionally.

4.) Dip tops of taco shells in melted chocolate and let excess chocolate drip off and place on cooling rack to cool. Be sure to keep chocolate dipped taco shells from touching each other; they will stick when cool.

5.) Pipe 2 ounces of Spiced Pumpkin Mousse into each mini taco.

6.) Garnish each with ½ ounce of whipped cream and garnish with chocolate ganache to serve.

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