Description
This Crockpot Hot Chocolate recipe delivers a rich and creamy chocolate beverage perfect for cozy gatherings. Made with whole milk, half-and-half, and high-quality dark chocolate, it’s slow-cooked to a smooth, velvety perfection. Optional espresso powder enhances the chocolate flavor, while customizable toppings add the perfect finishing touch.
Ingredients
Scale
Main Ingredients
- 3 cups whole milk
- 1 cup half-and-half or heavy cream
- 6 ounces dark or bittersweet chocolate, coarsely chopped (62%-70%)
- 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 (optional)
- Marshmallows
- Whipped cream
- Drizzle of caramel
- Handful of extra chocolate chips
Instructions
- Combine Ingredients: Place whole milk, half-and-half, chopped chocolate, granulated sugar, cocoa powder, vanilla extract, instant espresso powder (if using), and a pinch of kosher salt into a 3-quart slow cooker.
- Whisk to Dissolve: Whisk briskly for 1 to 2 minutes until the cocoa powder is completely dissolved and no powder floats on top, ensuring a smooth mixture.
- Cook Slowly: Cook on low heat for 2 to 3 hours or on high heat for 45 minutes to 1 hour. Whisk every 45 minutes to prevent chocolate from burning on the bottom. The hot chocolate is ready when it is hot and the chocolate is melted smoothly.
- Keep Warm: Once cooked, you can keep the hot chocolate on the low setting or switch to the keep warm function if available. Avoid keeping it on high to prevent burning or separation.
- Serve: Ladle the hot chocolate into serving cups and add your choice of toppings such as marshmallows, whipped cream, caramel drizzle, or extra chocolate chips.
Notes
- Use good quality dark or bittersweet chocolate bars rather than chocolate chips, as chips don’t melt as smoothly. Lindt, Ghirardelli, and Baker’s brand bittersweet chocolate are excellent choices.
- To store leftovers, refrigerate for up to 4 days.
- Reheat gently on the stovetop over medium-low heat while whisking to re-combine ingredients without burning.
- Using whole milk and half-and-half is important for achieving the best texture and richness.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg
