What dessert could possibly fit with tonight’s chicken tomatillo enchiladas and use the rest of our Narragansett Creamery ricotta? My mind immediately jumped to “Mexican Cannolis”, and rather than search for a recipe, I decided to improvise. The result was so delicious, I had to document it here! Please let me know if you try it.
I used a disk of Abuelita Mexican drinking chocolate for this recipe. These disks contain sugar, so they sweeten the filling nicely. I happen to have a lot of Abuelita on hand, but if I didn’t, I’d might have opted for the Chocolate Mexicano discs made by Taza in Somerville, MA.
Abuelita by Mike Fischer, from Flickr
- 2 corn tortillas
- cooking spray or oil
- 3/4 cup ricotta (I recommend Narragansett Creamery)
- 3 tbs whipping cream
- 1 disc of Mexican drinking chocolate, like Abuelita or Taza
- 1 tsp cinnamon
- 1 tsp sugar
- a dash of ground cayenne (optional)
Preheat oven to 350. Place corn tortillas on a cookie sheet and spray with cooking spray or lightly brush with oil. Mix cinnamon with sugar and sprinkle on the tortillas.
Chop the chocolate into pieces smaller than petite peas. Usually, since the chocolate is sugary, you’ll get a lot of chocolate ‘sand’ when you’re chopping – that’s great. Mix the chocolate into the ricotta until very well combined. Whip the cream and fold into the ricotta mixture.
Bake the tortillas for 10-15 minutes. Remove from the oven and allow to cool for a minute or two. Top each with half the ricotta mixture and gently shape into a taco or cannoli shell. (Ours were a good consistency – soft enough to bite, crunchy enough to conjure a cannoli).