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Crockpot Hot Chocolate

Make rich, glossy slow cooker hot chocolate using real chocolate bars and heavy cream. Learn the visual cues to avoid scorched milk and split fats.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 12
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups whole milk 3.25% milkfat for proper body
  • 1.5 cups heavy whipping cream 36% milkfat
  • 14 oz sweetened condensed milk 1 can
  • 0.33 cup Dutch-process cocoa powder sifted to remove lumps
  • 12 oz semi-sweet chocolate bars finely chopped
  • 2 tsp pure vanilla extract added after cooking
  • 0.25 tsp fine sea salt balances sweetness

Equipment

  • 6-quart slow cooker
  • Wire whisk
  • Silicone spatula
  • Ladle
  • Instant-read thermometer

Method
 

  1. Pour the whole milk, heavy whipping cream, and sweetened condensed milk into a 6-quart slow cooker.
  2. Add the sifted Dutch-process cocoa powder and fine sea salt to the liquid mixture.
  3. Whisk the contents vigorously for 2 minutes until the cocoa powder incorporates smoothly into the milk.
  4. Stir in the finely chopped semi-sweet chocolate bars until evenly distributed across the bottom of the crock.
  5. Place the lid on the slow cooker and set the temperature control to Low.
  6. Cook on Low for 2 hours, whisking thoroughly every 30 minutes to blend the melting chocolate.
  7. Verify that all chocolate has melted and liquid temperature reads between 165°F and 175°F.
  8. Turn off the heat and whisk in the pure vanilla extract.
  9. Switch the slow cooker setting to Warm and keep covered until ready to serve.

Notes

Use a silicone spatula to scrape the bottom corners of your slow cooker during whisking so melted chocolate does not settle in crevices.
If using an 8-quart slow cooker instead of a 6-quart model, check for doneness 15 minutes earlier due to increased surface area.
Do not keep the slow cooker on Warm for longer than 4 hours to prevent the dairy from scorching along the rim.