Ingredients
6 cups (1440 ml) whole milk (or 2%/1% milk)
2 cups (480 ml) heavy cream
1/2 cup (100 g) granulated sugar
8 oz (226 g) semi-sweet chocolate, coarsely chopped
1/4 cup (21 g) unsweetened cocoa powder (natural or dutch-process)
2 teaspoons pure vanilla extract
Optional toppings: marshmallows, whipped cream, candy canes, salted caramel
Instructions
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Place all ingredients into a large slow cooker. Whisk thoroughly to fully combine and dissolve the cocoa powder.
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Cook on low for 5 hours or high for 3 hours, whisking every 45–60 minutes to prevent the chocolate from sticking or burning.
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Serve immediately in mugs, topping with marshmallows, whipped cream, or other optional toppings.
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Store leftovers in the refrigerator. Reheat gently on the stove or in the microwave before serving.
Notes
- Heavy Cream: Using heavy cream ensures a silky, creamy texture. Half-and-half can be substituted if using whole milk.
- Chocolate Choice: Semi-sweet chocolate bars melt best. Avoid using chocolate chips, which may separate from the liquid.
- No Slow Cooker? Whisk milk, cream, and sugar in a large pot over medium-low heat. Once simmering, add the chocolate, cocoa powder, and vanilla, whisking occasionally until fully melted (about 20 minutes).
- Prep Time: 10 min