Extreme Hot Chocolate

Extreme Hot Chocolate Recipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

 

Made with bittersweet and semisweet chocolate, you'll want to keep Extreme Hot Chocolate simmering in your slow cooker to warm up on those blistery winter days.

Yield:

Makes 12 Cups

Recipe from

Recipe Time

Hands-on: 6 Minutes
Total: 4 Hours, 6 Minutes

Ingredients

1 (12-oz.) can evaporated milk
1 cup instant nonfat dry milk
4 1/2 cups milk
3 cups whipping cream
1/8 teaspoon table salt
1 (11.5-oz.) package bittersweet chocolate morsels
1 (12-oz.) package semisweet chocolate morsels
1 (10-oz.) package large marshmallows
Parchment paper
1 tablespoon vanilla extract
Coffee liqueur* (optional)

Preparation

1. Whisk together evaporated milk and dry milk in a 4-qt. slow cooker until smooth. Whisk in milk and next 2 ingredients. Add chocolate morsels. Cover and cook on Low 4 hours, whisking until smooth after 2 hours.

2. Preheat broiler with oven rack 3 inches from heat. Place 12 marshmallows on a parchment paper-lined baking sheet. Broil 2 minutes or just until toasted. Repeat procedure with desired amount of marshmallows. Stir vanilla into hot chocolate, and ladle into mugs. Stir 1 tablespoon liqueur into each serving, if desired, and top each serving with 1 to 2 toasted marshmallows.

Note:

Our Best Slow Cooker Suppers

November 2013
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