Chocolate tacos with cream and berries

1.In a medium saucepan, combine milk and half sugar. Bring to a simmer, stirring, on medium.In a large bowl, whisk eggs, cornflour, cocoa and remaining sugar, until very light. Gradually whisk in hot milk mixture.

2.Return to the saucepan and cook, stirring, on medium, until boiling and thickened. Continue whisking 3 minutes. Remove from heat and whisk in the chocolate, vanilla and essence. Transfer to a large bowl, cover surface with plastic wrap. Chill.

3.Make chocolate tacos: Preheat oven to hot, 200C. Cut 4 x 15cm squares baking paper and place on 2 oven trays. In a small saucepan, combine butter, sugar and corn syrup. Cook, stirring, on low, until sugar dissolves. Remove from heat. Sift flour and cocoa together into a medium bowl. Pour in the butter mixture, stirring until smooth. Spoon 1 tbsp onto each paper square. Bake 8-10 minutes, until bubbling and spread. Cool 1 minute then fold each over the end of a wooden spoon (see tip). Repeat process with remaining mixture. Carefully peel the taco shells off the paper and leave in a cool place.

4.Spoon chocolate custard into a piping bag fitted with a star shaped nozzle. Pipe onto each taco, top with cream, berries, praline and drizzle with melted chocolate.