How to Make Mini Chocolate Cheesecake Tacos

• In a mixing bowl, whisk together the all-purpose flour, cocoa powder, powdered sugar, and salt until well blended.
• Add the cold, cubed butter to the dry ingredients. Mix until the texture resembles coarse crumbs.
• Stir in the beaten egg and vanilla extract. Keep mixing until the dough comes together. If it's too crumbly, add a teaspoon of cold water.
• Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
• While your dough chills, preheat your oven to 350°F (175°C).
• On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
• Use a round cookie cutter to cut out circles about 3-4 inches in diameter. Press each circle into a taco shell mold.
• Place the molds in the preheated oven and bake for 10-12 minutes, or until edges feel firm. Allow to cool completely in the molds.
• In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, cocoa powder, and vanilla extract, mixing until well combined.
• Gently fold in the whipped heavy cream, creating a light and fluffy mixture.
• Fill each taco shell with the chocolate cheesecake filling using a piping bag or a spoon.
• Drizzle with chocolate sauce and top with whipped cream and chocolate shavings or sprinkles, if desired.
• Serve immediately or refrigerate until ready to serve.