Homemade Slow Cooker Hot Chocolate Food

RICH SLOW COOKER HOT CHOCOLATE

Steps:

• Combine milk, condensed milk, chocolate chips, heavy cream, and vanilla extract in a slow cooker.
• Cover and cook on Low, stirring occasionally, until chocolate chips are melted and mixture is smooth, about 2 hours.

SLOW-COOKER HOT CHOCOLATE

Steps:

• Add the milk, cream, cocoa powder, sugar, vanilla and 1/4 teaspoon salt to a 6-quart slow cooker. Whisk until combined and the cocoa is dissolved. Stir in the chopped chocolate.
• Cover and cook on low, whisking every 30 minutes, until the chocolate is melted and the mixture is hot, about 2 hours 30 minutes.
• Ladle into mugs and top as desired with either some marshmallows or whipped cream sprinkled with crushed candy canes, or drizzled with caramel sauce.

HOMEMADE SLOW COOKER HOT CHOCOLATE

Steps:

• Combine milk, chocolate chips, condensed milk, cream, and vanilla extract in a large slow cooker.
• Cover and cook on Low, stirring occasionally, until all ingredients are mixed entirely and hot chocolate has a smooth, creamy consistency, about 1 hour.

SLOW COOKER HOT FUDGE CHOCOLATE CAKE

Steps:

• Line a 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup and storage, see step 8. Spray liner or base and sides of slow cooker with cooking spray; set aside.
• To a medium bowl, add the flour, 1/2 cup sugar, 1/4 cup cocoa powder, baking powder, salt, and whisk to combine.
• Add the milk, oil, vanilla, and stir until just moistened.
• Turn batter out into prepared slow cooker and spread it into a smooth, even, flat layer.
• Evenly sprinkle the chocolate chips; set aside.
• To a medium bowl (the same one you already used is fine, just wipe it clean with a paper towel), add 1/2 cup sugar, 3 tablespoons cocoa powder, the boiling water, and whisk to combine.
• Carefully pour the hot cocoa-water mixture over the batter in slow cooker. Do not stir. This mixture turns into hot fudge while the cake bakes; do not stir.
• Cover and cook on high for about 1 1/2 to 2 hours, or until a toothpick inserted into center of cake comes out clean. Start checking at just over one hour to ensure you don't overbake (no raw egg issues to worry about). My cake was done at 90 minutes. All slow cookers vary so cook until cake is done.
• Remove the top portion of the slow cooker (the ceramic bowl the cake is cooking in) from the base (heating element) to allow cake to cool momentarily before serving. I recommend serving with ice cream and/or whipped topping or whipped cream.

BITTERSWEET HOT CHOCOLATE

Steps:

• 1. In a 3- to 4-quart slow cooker, combine half-and-half, milk, and cinnamon sticks. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
• 2. Remove and discard cinnamon sticks. If necessary, skim "skin" from surface; discard. Stir in chocolate pieces; whisk until chocolate is melted and smooth. Stir in vanilla. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. If desired, float marshmallows on top of individual servings. Makes 12 (3/4-cup) servings.

SLOW-COOKER HOT CHOCOLATE

Steps:

• Pour the milk and double cream into the slow cooker. Add the dark chocolate and milk chocolate, then cover and cook on low for 2 hrs, stirring halfway through cooking.
• Remove the lid and stir again, then continue to cook for a further 15-20 mins. Ladle into mugs and top with the marshmallows, dollops of cream and grated chocolate.

SLOW COOKER HOT CHOCOLATE FONDANT CAKE

Steps:

• Butter the base and sides of the bowl of a slow cooker. Beat the butter and both sugars together in a stand mixer with the whisk attachment or using an electric whisk until pale and fluffy. Add the eggs, one at a time, then fold in the flour, cocoa, baking powder, espresso, a pinch of salt and the chocolate. Add just enough milk so the batter falls off the spatula in big dollops. Spoon into the prepared slow cooker.
• Mix the sauce ingredients together in a heatproof bowl with 300ml boiling water, then carefully pour this over the batter in the slow cooker. Cover and cook on low for 5-6 hrs or high for 3 hrs until the cake springs back when pressed, and is well-risen. Serve with crème fraîche, whipped cream or vanilla ice cream.

SLOW-COOKER PEPPERMINT HOT CHOCOLATE

Steps:

• Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Turn the cooker to high, and slowly whisk in the milk to prevent lumps from forming. Add the vanilla and salt, cover and cook for 1 1/2 hours. The sugar and cocoa powder should be completely dissolved.
• Whisk in the chopped chocolate a little at a time until it is all incorporated. Replace the lid, and cook until thickened, 30 minutes more.
• Turn the cooker to warm, and serve with small bowls of the peppermint candies and mini marshmallows and a small pitcher of schnapps, if using. For minty cocoa, let a few teaspoons of the peppermints melt in an 8-ounce cup or add 2 tablespoons of schnapps.