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Raspberry Cocoa with Chocolate-Hazelnut Cream Croc

Raspberry Cocoa With Chocolate-hazelnut Cream Croc Recipe

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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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10 Min
2 Hr 30 Min
Slow Cooker Crock Pot


Add to Grocery List

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)

How to Make Raspberry Cocoa with Chocolate-Hazelnut Cream Croc


  • 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.

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About Raspberry Cocoa with Chocolate-Hazelnut Cream Croc

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

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7 Warm-ya-up Hot Chocolate Recipes

7 Warm-Ya-Up Hot Chocolate Recipes

Kitchen Crew @JustaPinch

Pop in a movie, snuggle up by the fire and grab a delicious cup of one of these hot cocoas for the perfect winter evening!