Wisconsin Dubai Bacon Cannoli
A Wisconsin Twist on the Viral Dubai Chocolate Trend
Taking inspiration from the viral Dubai chocolate trend, this version reinterprets the concept through a Wisconsin lens. Instead of phyllo pastry, kettle-cooked potato chips bring crunch. Instead of a traditional shell, Jones Dairy Farm Dry Aged Bacon forms a smoky, crisp exterior. The filling is whipped ricotta, finished with chocolate frosting for the perfect sweet-savory balance. Recipe by Chef Kelly Deem.
10 mins
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
Bacon Shell: | |
| 18 slices | |
heavy-duty foil, formed into tight tube shapes | |
Ricotta Filling: | |
| 2 cups | whole milk ricotta, drained |
| 1–2 tablespoons | honey or maple syrup |
| 1 tablespoon | vanilla extract |
| 1 cup | kettle-cooked potato chips, lightly crushed |
| 1/4 cup | crushed pistachios |
Finishing: | |
chocolate frosting | |
extra crushed chips and pistachios |
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Directions
-
Preheat oven to 375°F. Line a baking sheet with parchment paper or a rack.
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Form the bacon shells. Wrap 3 slightly overlapping bacon slices around each foil tube, pressing gently to seal edges.
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Bake for 18–25 minutes, or until bacon is deeply caramelized and crisp. Cool completely. Once fully cooled and firm, carefully remove foil inserts to create hollow bacon shells.
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Prepare the filling. In a bowl, stir together drained ricotta, honey (or maple syrup), and vanilla extract until smooth and creamy.
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Fold in half of the crushed kettle chips and half of the crushed pistachios. Reserve the remaining chips and pistachios for garnish.
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Fill the shells. Pipe or spoon ricotta mixture into each cooled bacon shell. While filling, sprinkle a small amount of the remaining crushed chips into the center of each cannoli.
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Drizzle with chocolate frosting and garnish with remaining crushed chips and pistachios.
-
Serve immediately for maximum crispness.
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Ratings and Reviews
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