TACO WAFFLES: In a medium bowl, whisk together egg, egg white, sugar, milk, vanilla, and salt until well combined.

Add the flour and melted butter, whisking vigorously until fully incorporated and the batter is smooth.

Preheat your pizzelle press according to package instructions. Lightly oil with shortening. Fill each side with 1 tablespoon of batter. Cook according to package directions. Working quickly, lay each pizzelle over the edge of a 9x13-inch baking pan to form a “taco” shape and allow to cool completely. Repeat with remaining batter.

ICE CREAM: Take the ice cream out of the freezer about 5-10 minutes before you want to fill the taco waffles. Spoon ice cream into each waffle and place back into the freezer for 1-2 hours until firm.

TOPPINGS: In a microwave-safe bowl, microwave the chocolate and 1 teaspoon shortening for 1 minute then stir the mixture. Place the bowl back into the microwave and microwave for another 20 seconds and stir. Repeat every 20 seconds until the chocolate is completely melted and smooth.

TO ASSEMBLE: Working in batches (2-3 tacos at a time) quickly dip the tacos in a rolling motion into the chocolate to coat the ice cream completely. Immediately sprinkle with desired toppings. Set on a rimmed sheet pan lined with parchment paper and return to the freezer. Repeat with remaining tacos. Once frozen, store in an airtight container in the freezer for up to 1 week. Makes 12 Mini Tacos