Mexican Cannolis With Homemade Ricotta

For Homemade Ricotta: Combine milk, cream, and salt in a large saucepan over medium heat. Heat, stirring occasionally to prevent burning, until it reaches 200 degrees F.

Stir in vinegar. It should begin to forms curds immediately. Continue to stir 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.

For Mexican Cannolis: 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 ricotta, sugar, lime zest, mini chocolate chips, and tequila. Stir until smooth. Pipe into chocolate dipped cannoli shells.