Mexican Hot Chocolate Mousse with Margherita Capicola


  • 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




Meal Course:

Dinner, Lunch, Special Occasion

Dish Type:



  1. Sauté capicola for about 5 minutes until crisp. Remove from skillet, and drain on paper towel. Once cooled, dice 3 slices. Reserve a piece for each mousse garnish.
  2. In large bowl, beat cream cheese, confectioners’ sugar and vanilla until fluffy. Fold in whipped cream and finely chopped chocolate.
  3. Divide among 12 dessert dishes, cover, and refrigerate, at least 2 hours.
  4. Preheat oven to 375°F. In small bowl, add cracker crumbs, sugar and bacon fat, and mix well.
  5. Press to ¼-inch thickness on ungreased baking sheet. Bake until lightly browned, about 10 to 12 minutes. Let cool completely.
  6. Garnish with capicola. Before serving, add crumbled cracker mixture.