My unflinchingly strong opinions about food never surface more than when thinking about hot chocolate. Perhaps because hot chocolate can be a sad waste of sugar eating (packets made with water), or a totally decadent sip-and-smile experience and I am OBVIOUSLY in favor of the latter.
It is my firmly held belief that hot chocolate should be sweet, but not too sweet; thick and rich and creamy; and very, very chocolatey.
I won't budge on the very, very chocolatey requirement. Back in my days of using packets, I often doubled down - one packet just wasn't chocolatey enough. But I soon found myself trying other means to get that ultra-chocolatey hot chocolate: Cocoa powder didn't do the trick, and chocolate syrup got close, but in a too-sweet, fake-chocolate kind of way.
What I needed was actual chocolate. And lots of it.
This recipe makes my all-time favorite hot chocolate. It uses chocolate chips which melt down perfectly in the slow cooker for the creamiest, richest, most perfectly chocolatey hot chocolate I've ever had the joy of drinking.
Judy says
If I need 2-3 times as many servings, how would you adjust the ingredients?
Mandy Jackson says
Double or triple all the ingredients - just know you may need to use more than one crockpot since that would make a lot!
Casey says
How many servings would you say this makes? We want to make it for a baby shower and will just be using the small coffee cups. Thanks for your help!
Mandy Jackson says
I'd say 12-16 depending on how small the mugs are!
Tracie says
Why am I unable to see this slow cooker hot chocolate recipe?