Serve your guests with the BEST hot cocoa during these chilly days!
Now that you have your readers' attention, let them know right from the start that the recipe has been tried and tested. Share a quote from one of your happy readers who have tried the recipe out for themselves. You can always add in the quote later once you receive comments from readers, like this:
The best Hot Cocoa I have EVER made!!
Tip: If you will be serving this at a party and leaving the slow cooker on, check periodically to make sure the chocolate isn’t burning or curdling if your slow cooker tends to get fairly hot. This is especially important as the amount of hot chocolate in the crockpot lessens.
How about a Hot Cocoa Bar?
See here for more details!
Slow Cooker Hot Cocoa
Section 1: Ingredients
3 cups whole milk must be whole for the best texture!
1 cup half-and-half or heavy cream if you want to make this outrageously decadent
6 ounces dark or bittersweet chocolate* coarsely chopped (between 62% and 70%; the darker, the more intense the chocolate flavor will be; I used 66%)
3 tablespoons granulated sugar
1 tablespoon unsweetened cocoa powder or Dutch process cocoa powder
2 teaspoons pure vanilla extract
1 teaspoon instant espresso powder or coffee powder optional for a more intense flavor
Pinch kosher salt
Toppings of choice: marshmallows whipped cream, a drizzle of caramel, a handful of extra chocolate chips
Section 2: Directions
Place all of the ingredients except for the toppings into 3-quart slow cooker (or a 5-quart or larger if you are doubling the recipe): milk, half-and-half, chocolate, sugar, cocoa powder, vanilla, espresso powder, and salt.
Briskly whisk to dissolve the cocoa powder as much as possible. Keep whisking until none of it floats to the top; this may take 1 to 2 minutes.
Cook on low for 2 to 3 hours or on high for 45 minutes to 1 hour (depending upon your slow cooker; it may finish sooner. Once it's hot and the chocolate is melted smoothly, you can serve it as soon as you like; I prefer to do this on low to make sure the chocolate doesn't burn). Whisk every 45 minutes or so to make sure the chocolate isn’t burning on the bottom of the crock pot. At this point, you can keep it on "low" or switch to "keep warm" if you have that setting. Do not keep it on high, as if the chocolate becomes too hot, it can burn or separate.
Ladle into serving cups and add your toppings of choice.
*I do not recommend chocolate chips, as they do not melt as smoothly. Since chocolate is the primary ingredient, be sure to use good quality. Lindt and Ghirardelli are both excellent. I also had good luck testing with the Baker’s brand bittersweet chocolate bar.
TO STORE: Refrigerate leftovers for up to 4 days.
TO REHEAT: Rewarm gently in a saucepan on the stovetop over medium-low heat, whisking to combine.
Toppings:
Add a flourish to your mug with one of these hot chocolate toppings:
Marshmallows. Whether you prefer mini, regular, or jumbo-sized marshmallows, you can’t go wrong with this classic and beloved topping.
Whipped Cream. For a decadent treat, top your hot chocolate with a dollop of whipped cream.
Chocolate Chips. A handful of chocolate chips will take the chocolate factor up another notch.
Caramel Sauce. A drizzle of caramel sauce on top would be tasty!
Crushed Peppermint. For a minty and festive twist, sprinkle some crushed peppermint over top.
Add Some Flare:
Alcohol. Crockpot hot chocolate with alcohol would make a scrumptious treat! I’d recommend either Baileys Irish cream or Frangelico hazelnut liqueur. YUM!
Coffee. Mix hot chocolate and coffee together to create a drink called café mocha. Add a shot of espresso or a pour of strongly brewed coffee to your cup, then top with as much hot chocolate as you like. We have this every Christmas morning, and it’s divine.
Nutella. For an out-of-this-world rich and tasty hot chocolate, stir in a spoonful of Nutella.
Comments