Mexican Hot Chocolate Mousse with Margherita Capicola Recipe
Try serving Mexican Hot Chocolate Mousse with Margherita Capicola dessert in your restaurant. A perfect addition to any menu.
Ingredients
- 4 slices Margherita Capicola
- 1 8 oz package cream cheese, softened
- ½ cup confectioners’ sugar
- 2 tsp vanilla extract
- 1 cup heavy whipping cream, whipped
- 1 tablet Abuelita Hot Chocolate, finely chopped
- ½ cup graham cracker crumbs
- 4 tsp granulated sugar
- 3 Tbsp reserved bacon fat, melted
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