Rich Hot Chocolate
By: Natalie Haughton’s “Slow & Easy fast-fix recipes for your electric slow cooker”
1 cup heavy whipping cream
8oz bittersweet chocolate (70% cacao), cut into 1 inch pieces
4 cups whole milk
¼ cup granulated sugar
Whipped cream, for topping
In a 2 quart glass measuring cup or bowl, combine the heavy cream and chocolate. Heat in a microwave oven on high power for 1 ½ to 2 ½ minutes, until chocolate is melted when stirred. Whisk to mix well. Whisk in 1 cup of the milk until blended.
Transfer the chocolate mixture to a 4 quart slow cooker (crock pot). Whisk in the sugar and remaining 3 cups milk.
Cover and cook on high heat for 2 hours, or on low heat for 4 hours, until chocolate is very hot. Ladle into cups or small mugs and top with whipped cream.
Makes about 6 cups; 10-12 servings
