Crockpot Rich Hot Chocolate Recipe

## Crockpot Hot Chocolate This isn’t your average powdered-mix cocoa. This crockpot hot chocolate is a luxuriously rich, velvety drinking chocolate that mimics the high-end experience of an upscale European chocolate shop. By allowing real chocolate chips to melt slowly into a base of heavy cream and sweetened condensed milk, you achieve a silky consistency that’s impossible to replicate on a stovetop. It’s the ultimate "set-it-and-forget-it" treat for holiday parties or a quiet, snowy evening. I developed this recipe specifically for our family tree-trimming party. I was tired of stovetop versions that required constant hovering or developed that unappetizing "skin" on top. When my mother-in-law—a self-proclaimed hot chocolate connoisseur—declared this better than what she’d had in Switzerland, I knew it was a keeper. Now, it’s a non-negotiable part of our winter traditions.

The Ingredient Profile

### The Dairy Foundation * **Heavy Cream (3.5 cups):** Divided for the cocoa blend and the main mixture. This provides the essential fat for a silky mouthfeel. * **Whole Milk (4 cups):** Balances the richness while keeping the drink pourable. * **Sweetened Condensed Milk (14 oz can):** The secret to incredible silkiness and perfectly balanced sweetness. ### The Chocolate & Aromatics * **Dutch-Processed Cocoa Powder (1/4 cup):** Offers a smoother, less acidic chocolate base. * **Semi-Sweet Chocolate Chips (2 cups):** High-quality chips (like Ghirardelli) melt more smoothly due to higher cocoa butter content. * **Vanilla Extract (2 tsp):** Adds a sophisticated, warm aromatic finish. * **Pinch of Salt:** (Expert Secret) Just a tiny bit to make the chocolate flavor pop.

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Slow Cooker Instructions

1. **Prepare the Cocoa Blend:** Microwave 1 cup of heavy cream for 60 seconds. Whisk in the cocoa powder until completely dissolved and lump-free. *Do not skip this—adding dry powder to the cold crockpot creates stubborn lumps.* 2. **Combine the Base:** Pour the cocoa blend into a 4-quart slow cooker. Whisk in the remaining heavy cream, whole milk, sweetened condensed milk, and vanilla until uniform. 3. **Add the Chips:** Stir in the chocolate chips. They will sink to the bottom; this is normal. 4. **Cook Low and Slow:** Cover and cook on **LOW** for 2 to 3 hours. 5. **Whisk for Smoothness:** Every 20–30 minutes, give the mixture a vigorous whisk to incorporate the melting chips and prevent any chocolate from sticking to the bottom. 6. **Hold for Serving:** Once the chips are fully incorporated and the liquid is glossy, switch the setting to **WARM**. This will keep the chocolate at the ideal drinking temperature for up to 2 hours.

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Storage & Reheating

| Method | Instructions | | :--- | :--- | | **Storage** | Store in an airtight container in the fridge for up to 5 days. It will thicken significantly—this is normal. | | **Microwave** | Reheat individual mugs in 30-second intervals, stirring in between. | | **Stovetop** | Reheat larger batches over low heat, whisking constantly to restore the silky texture. | | **Freezing** | Not recommended, as the high fat content in the cream can separate upon thawing. | --- ### Flavor Twists * **Peppermint:** Add 1/4 tsp peppermint extract during the final hour. * **Mocha:** Stir in 1 tsp of espresso powder to intensify the chocolate. * **Spiced:** Add a cinnamon stick or a pinch of cayenne for a Mexican-inspired kick. There is nothing quite like watching the faces of guests when they take that first sip. It shifts from anticipation to pure satisfaction instantly. Whether you top it with a mountain of mini marshmallows or a dollop of fresh whipped cream, this is the gold standard for hot chocolate.

Frequently Asked Questions

→ Why use Dutch-processed cocoa powder?

Dutch-processed cocoa dissolves more easily and has a smoother, less bitter taste than regular cocoa. It makes for a richer, more mellow hot chocolate.

→ Can I make this in a regular pot on the stove?

You can, but the slow cooker is great for parties since you can keep it on warm and people can serve themselves. If using the stove, heat everything gently over low heat, stirring constantly.

→ Can I use milk chocolate chips instead of semi-sweet?

You can, but it will be much sweeter since you already have sweetened condensed milk in there. Semi-sweet gives a better balance.

→ How long can I keep this warm in the crockpot?

You can keep it on the WARM setting for up to 2 hours. After that, it might start to get too thick. Just whisk well before serving if it thickens up.

→ Can I make this ahead of time?

You can make it ahead and refrigerate it, then reheat gently in the crockpot or on the stove. It'll thicken as it cools, so add a splash of milk when reheating.

→ Why do I need to whisk every 20-30 minutes?

Whisking prevents the chocolate from settling on the bottom and potentially burning. It also helps the chocolate chips melt evenly throughout.