Bacon cannoli are basically 100% protein, so whether you’re trying to eat fewer carbs, gluten-free, or just more bacon, this recipe satisfies all your dietary desires.
Try not to eat those perfectly crisp shells before you fill them!
10 slices bacon
2 c. heavy cream
1/3 c. powdered sugar
1 tsp. cinnamon
pinch of nutmeg
1 c. ricotta
2 c. mini chocolate chips divided
Preheat oven to 400° and line a large rimmed baking sheet with foil. Make a cylinder out of aluminum foil and wrap slices of bacon around it to create your cannoli shells.
Bake until bacon is crispy, 20 minutes. Remove from the oven and let cool slightly.
In a large bowl using a handheld mixer, beat together heavy cream, powdered sugar, cinnamon, and nutmeg until stiff peaks form. Fold in ricotta and 1 cup chocolate chips. Transfer to a piping bag.