The cannolis may look innocent, but the pack a surprise punch with tequila and chilis!
When he heard that I had been tasked with creating a dish that used chili, chocolate, and cheese, my husband suggested that I make a cannoli with chilis. Since I’m a big fan of Mexican chocolate, I thought it sounded like an interesting enough idea. I’ve also been looking for an excuse to make homemade ricotta and this seemed like the perfect opportunity! I took it one notch gurther by adding tequila and lime ot the filling. They were awesome- even better than I thought they would be!
I’ve been hearing a lot lately about how easy and delicious homemade ricotta is – it took me two tries to get it right, but now that I know what I’m doing it really is easy. My first batch didn’t curdle properly (or at all….) because my milk wasn’t hot enough. The milk should be 200 degrees – just under boiling. Keep a close eye on it or it will boil over and make a huge mess….
- 4 c milk (I used skim)
- 1/2 c heavy cream
- 1 tsp salt
- 1/4 c white v1negar
Combine milk, cream, and salt in a large saucepan over medium heat. Heat, stirring occasionally to prevent burning, until it reaches 200 degrees. Stir in vinegar. It should begin to forms curds immediately. Continue to stire for one minute, then let sit one minute. Transfer to a cheesecloth lined colander and allow the whey to drain away. If your cheese is too dry, you can add a little more cream.
Yield 1 cup.
- 1/4 c dark chocolate chips
- 1 chili pepper, minced
- 1 tsp cinnamon
- 1.5 c ricotta, preferably homemade
- 1/4 c confectioner’s sugar
- zest of 1 lime
- 2 Tbs mini chocolate chips
- 1 Tbs tequila
- 6 premade cannoli shells
Melt dark chocolate in the microwave or in a double boiler. Stir in chili and cinnamon. Dip ends of cannoli shells in this mixture. Allow to cool on wax paper.
Combine rictooa, sugar, lime zest, mini chocolate chips, and tequila. Stir until smooth. Pipe into chocolate dipped cannoli shells.