Crock Pot Hot Chocolate – the only way I make it is in a slow cooker these days. This was not always the case, as I used to make it on the stove-top. Without a doubt, the slow cooker version produces the most creamy and delicious hot chocolate I have ever tested – hands down. I think it tastes best when it is warm; however, my niece took a big container of it home a few years ago and said it tasted just as good cold. Whatever your preference, I don’t think you will be disappointed with this recipe.
Here are a few things to keep in mind – you can make the Crock Pot Hot Chocolate with either milk chocolate chips or semi-sweet chocolate chips. The choice is yours, and it will depend on your preferred level of sweetness. Both versions are very good.
I recommend a crock pot that has at least a 5-quart capacity; however, if you decide to double the recipe – then you will obviously need a bigger version. I do not rush the cooking process; therefore, I keep the temperature at “low” throughout the cooking process. Once done, I will turn the temperature down to “warm” until everyone has been served. Count on family and guests coming back for seconds; it is just that good!
Also, I use a whisk to move everything around throughout the cooking process. I usually check on it every thirty minutes and give it a stir with a wire whisk. This helps move the chocolate around (which tends to accumulate at the very bottom) and blends the ingredients nicely. The following photo shows what it looks like at the beginning stage – then stirred with a whisk every thirty minutes or so – until it has finished cooking (about two hours). This slow cooker method creates an amazing transformation – resulting in a creamy and delicious cup of chocolate. All you need now is a marshmallow or two!