Slow Cooker Hot Chocolate Food

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.

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:

• 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

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.

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.

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 WHITE CHOCOLATE HOT COCOA

Steps:

• In 4-quart slow cooker, place baking chips, milk, heavy cream and vanilla.
• Cover; cook on Low heat setting 2 to 2 1/2 hours, stirring every 30 minutes. Serve immediately, or decrease to Warm heat setting to keep hot until ready to serve.
• Add 1 oz coffee liquor to cup before pouring hot cocoa into cup. Top each serving with whipped cream and miniature marshmallows.