Slow Cooker Hot Chocolate (Print Version)
# Ingredients:
→ For the Chocolate Mixture
01 -
1 cup heavy cream
02 -
1/4 cup unsweetened Dutch-processed cocoa powder (King Arthur Double-Dark recommended)
→ For the Hot Chocolate Base
03 -
2 1/2 cups heavy cream
04 -
4 cups whole milk
05 -
14 oz sweetened condensed milk
06 -
2 teaspoons vanilla extract
07 -
2 cups semi-sweet chocolate chips (Ghirardelli recommended)
→ For Garnish (Optional)
08 -
Mini marshmallows
# Instructions:
01 -
In a microwave-safe bowl, heat 1 cup of heavy cream for 1 minute on high. Whisk in the unsweetened cocoa powder until it's completely dissolved and smooth.
02 -
In a 4-quart crockpot, add the cocoa mixture, the remaining 2 1/2 cups of heavy cream, whole milk, sweetened condensed milk, and vanilla extract. Whisk everything together really well until it's all combined.
03 -
Stir in the semi-sweet chocolate chips so they're evenly distributed throughout the mixture.
04 -
Cover the crockpot with the lid and set it to LOW. Heat for 2 to 3 hours until the chocolate chips have completely melted and everything is warm and smooth. Whisk every 20 to 30 minutes to prevent anything from sticking to the bottom and to make sure the chocolate melts evenly.
05 -
Once everything is melted and smooth, give it a good whisk and switch the crockpot to WARM. You can keep it warm for up to 2 hours. Ladle into mugs and top with mini marshmallows if you like!
# Notes:
01 -
Use high-quality cocoa powder and chocolate chips for the best flavor and smoothest texture.
02 -
Dutch-processed cocoa dissolves more easily and has a less bitter, more mellow taste than regular cocoa.
03 -
Whole milk gives you the creamiest hot chocolate, but you can use 2% or skim if you want - it just won't be quite as rich.
04 -
Make sure to whisk well before serving for the smoothest, most evenly flavored hot chocolate.