Hello hello! Happy day-after-the-biggest-meal-ever. Are we full? Tired? Headed out to shop soon?
Tell me about your Thanksgiving. What did you bake? What was the best dish you ate? I got an early start on Tuesday with pie crust, then baked a few pies on Wednesday, and finished up stuffing on Thursday. We had Thanksgiving at my in-law’s then visited with some friends for a 2nd meal. I’d say my favorite was between a sweet potato casserole and salted caramel apple pie.
So to answer my first question. YES, we are full over here.
But here’s hoping we all saved room for some chocolate this weekend. And I’m not just talking about the truffles you need to try out, but something warm and decadent to sip on in between shopping and holiday decorating. (Have you started? I haven’t!)
Eat your chocolate and drink it too.
This hot chocolate is made in the slow cooker. It’s mega creamy and so undeniably chocolate-y and rich that it should come with a warning label. It honestly tastes like pure melted chocolate with a creamy, frothy texture. Because guess what? It’s made with pure melted chocolate! HEAVENS YES.
Ingredients for you real quick: milk and cream. Use whole milk and heavy cream for the creamiest texture. 1% or 2% milk would be excellent as well, as long as you’ve got that heavy cream in there. That’s where most of the decadence comes from!
Also: cocoa powder and pure chocolate. Just a little cocoa. I used natural unsweetened but you can use dutch-process here. There’s no baking involved, so it can be an easy switch. (Remember the difference between them? Good to know for baking!) Make sure you don’t use chocolate chips. They don’t melt down very easily and will separate from the liquid. But pure chocolate melts down beautifully. And tastes better as a drink, too!
Sugar for sweetness and vanilla for a little extra flavor. That’s it.
Just throw it into the slow cooker, whisk every now and then, and it’s done. Takes 5 minutes of prep and either 6 hours on low or 4 hours on high. Make this decadent slow cooker hot chocolate for all the baking you have on your calendar in December! And have it warming in the slow cooker for all your cookie exchange parties, gift exchange parties, work holiday parties, and cookie baking marathon days.
You know cookie palooza begins in 3 days, right?!?! So pumped for year 4!
Required: extra marshmallows.
Decadent Slow Cooker Hot Chocolate
- 6 cups (1440ml) whole milk (1% or 2% are OK)
- 2 cups (480ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped
- 1/4 cup (21g) unsweetened natural or dutch-process cocoa powder
- 2 teaspoons pure vanilla extract
- toppings: marshmallows, chocolate candies, candy canes, chocolate syrup, salted caramel, etc
- Place all of the ingredients into a large slow cooker. (Here's one I own and love!) Vigorously whisk to get the cocoa powder as mixed in as possible-- you don't want it all floating on the top. Keep whisking for a minute or 2 until it's all combined.
- Cook on low for 6 hours or on high for 4 hours. Make sure you whisk it every 45 minutes - 1 hour to make sure the chocolate isn't burning on the bottom.
- Serve warm with marshmallows or other optional toppings. Store leftovers in the refrigerator and warm up on the stove or in the microwave.
No slow cooker? No problem! Cook in a large dutch oven or pot until warmed through and chocolate is melted, about 20 minutes. Keep the heat on low/simmer and whisk every now and then to make sure that chocolate does not burn.
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