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Crockpot Hot Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 4 reviews
  • Author: Lina
  • Prep Time: 5 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 5 minutes
  • Yield: 6 servings 1x
  • Category: Beverage
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot Hot Chocolate recipe delivers a rich, creamy, and luscious hot chocolate made effortlessly using a slow cooker. Featuring dark chocolate, whole milk, and half-and-half for the perfect decadent texture, it is customizable with optional espresso powder for depth and a variety of delicious toppings like marshmallows and whipped cream. Ideal for cozy gatherings or a comforting treat on chilly days.

Ingredients

Scale

Main Ingredients

  • 3 cups whole milk
  • 1 cup half-and-half or heavy cream
  • 6 ounces dark or bittersweet chocolate, coarsely chopped (between 62% and 70%, preferably 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)
  • Pinch kosher salt

Toppings

  • Marshmallows
  • Whipped cream
  • Drizzle of caramel
  • Handful of extra chocolate chips

Instructions

  1. Combine Ingredients: Place milk, half-and-half, chopped chocolate, sugar, cocoa powder, vanilla extract, espresso powder (if using), and a pinch of kosher salt into a 3-quart slow cooker. If doubling the recipe, use a 5-quart or larger slow cooker.
  2. Whisk Mixture: Briskly whisk the mixture to dissolve the cocoa powder completely, continuing for 1 to 2 minutes until no cocoa powder floats to the top.
  3. Cook: Cook on low for 2 to 3 hours or on high for 45 minutes to 1 hour. Whisk every 45 minutes to prevent chocolate from burning on the bottom. Once the mixture is hot and chocolate is fully melted, it is ready to serve. Avoid keeping on high after cooking to prevent chocolate from burning or separating.
  4. Serve: Ladle the hot chocolate into serving cups and add desired toppings such as marshmallows, whipped cream, caramel drizzle, or extra chocolate chips.

Notes

  • Use good quality dark or bittersweet chocolate bars instead of chocolate chips for smooth melting; Lindt and Ghirardelli are excellent choices.
  • Avoid chocolate chips as they do not melt as smoothly.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat gently on stovetop over medium-low heat, whisking frequently to keep the texture smooth.

Find it online: https://linadinner.com/crockpot-hot-chocolate-recipe/