Raspberry Cocoa With Chocolate-Hazelnut Cream. Crock Pot Recipe

Submitted by Annacia

"Turn regular hot cocoa into an indulgent grown-up treat with raspberry liqueur, Nutella laced whipped cream, and fresh raspberries."

 

• Ready In: 2hrs 40mins
• Ingredients: 14
• Serves: 12

ingredients

• 1 cup premium unsweetened cocoa powder
• 1⁄4 - 1⁄3 cup sugar
• 1⁄4 teaspoon salt
• 1⁄2 cup hot water
• 4 cups half-and-half or 4 cups light cream
• 4 cups whole milk
• 1⁄3 cup bittersweet chocolate pieces or 2 ounces bittersweet chocolate, chopped
• 1⁄2 cup raspberry liqueur
• 1 tablespoon vanilla
• 1 cup whipping cream
• 2 tablespoons chocolate hazelnut spread
• 2 teaspoons sugar
• fresh raspberry (optional)
• chocolate shavings (optional)

directions

1. In a 3- to 4-quart slow cooker combine cocoa powder, sugar, and salt. Stir in the hot water until mixture forms a paste. Whisk in half-and-half and milk.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. (Do not boil.) Add bittersweet chocolate, whisking until chocolate is melted.
3. If necessary, skim "skin" from surface; discard. Serve immediately or keep warm, covered, on warm-heat setting or low-heat setting for up to 2 hours.
4. To serve, stir in vanilla and raspberry liqueur.
5. Meanwhile, in a chilled bowl combine whipping cream, chocolate-hazelnut spread, and 2 teaspoons sugar. Beat with an electric mixer on medium speed until soft peaks form. Pipe or spoon cream mixture onto cocoa. If desired, garnish with fresh raspberries and shaved chocolate.