Raspberry Cocoa With Chocolate-hazelnut Cream Croc Recipe

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Raspberry Cocoa with Chocolate-Hazelnut Cream Croc

Annacia *


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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10 Min
2 Hr 30 Min
Slow Cooker Crock Pot


1 c
premium unsweetened cocoa powder
1/3 c
sugar or to taste
1/4 tsp
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
1 c
whipping cream
2 Tbsp
chocolate hazelnut spread
2 tsp
fresh raspberry (optional)
chocolate shavings (optional)


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.
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.
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.
4To serve, stir in vanilla and raspberry liqueur.
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.

About this Recipe

Course/Dish: Hot Drinks
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian, Wheat Free
Other Tag: Quick & Easy