raspberry cocoa with chocolate-hazelnut cream croc
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Use your crock-pot to turn regular hot cocoa into an indulgent grown-up treat with raspberry liqueur, Nutella laced whipped cream, and fresh raspberries.
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yield
12 serving(s)
prep time
10 Min
cook time
2 Hr 30 Min
method
Slow Cooker Crock Pot
Ingredients For raspberry cocoa with chocolate-hazelnut cream croc
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1 cpremium unsweetened cocoa powder
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1/3 csugar or to taste
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1/4 tspsalt
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1/2 chot water
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4 chalf-and-half or 4 cups light cream
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4 cwhole milk
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2 ozbittersweet chocolate pieces or 2 ounces bittersweet chocolate, chopped
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1/2 craspberry liqueur
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1 Tbspvanilla
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1 cwhipping cream
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2 Tbspchocolate hazelnut spread
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2 tspsugar
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fresh raspberry (optional)
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chocolate shavings (optional)
How To Make raspberry cocoa with chocolate-hazelnut cream croc
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1In 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.
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2Cover 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.
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3If 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.
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4To serve, stir in vanilla and raspberry liqueur.
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5Meanwhile, 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.
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