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raspberry cocoa with chocolate-hazelnut cream croc

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Private Recipe by
Annacia *
Moose Jaw, SK

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.

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

  • 1 c
    premium unsweetened cocoa powder
  • 1/3 c
    sugar or to taste
  • 1/4 tsp
    salt
  • 1/2 c
    hot water
  • 4 c
    half-and-half or 4 cups light cream
  • 4 c
    whole milk
  • 2 oz
    bittersweet chocolate pieces or 2 ounces bittersweet chocolate, chopped
  • 1/2 c
    raspberry liqueur
  • 1 Tbsp
    vanilla
  • 1 c
    whipping cream
  • 2 Tbsp
    chocolate hazelnut spread
  • 2 tsp
    sugar
  • fresh raspberry (optional)
  • chocolate shavings (optional)

How To Make raspberry cocoa with chocolate-hazelnut cream croc

  • 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.
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