Ingredients
-
1
-
1/4 - 1/3
-
1/4
-
1/2
-
4
-
4
-
1/3
-
1/2
-
1
-
1
-
2
-
2
-
-
-
Directions
Raspberry Cocoa With Chocolate-Hazelnut Cream. Crock Pot Recipe,Turn regular hot cocoa into an indulgent grown-up treat with raspberry liqueur, Nutella laced whipped cream, and fresh raspberries.,Turn regular hot cocoa into an indulgent grown-up treat with raspberry liqueur, Nutella laced whipped cream, and fresh raspberries.
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
to Serve, Stir in Vanilla and Raspberry Liqueur. |
|
5
Done
|
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. |
