PREP TIME
25 mins
SERVINGS
8-10
Ingredients
- 1 pound semi-sweet chocolate chips
- 2 quarts whole milk
- 2 cups heavy cream
- 1 14-ounce can sweetened condensed milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
Frozen Whipped Cream
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
Chef notes
Use your Crock-pot or slow cooker to make the easiest hot chocolate ever, then top mugs with pre-made and frozen dollops of whipped cream.
Preparation
For the slow-cooker hot chocolate:
Combine all ingredients in a 6-quart slow cooker and mix well. Cook on low for 2 hours, stirring occasionally. Ladle the hot chocolate into mugs, top with frozen whipped cream dollops and serve.
For the frozen whipped cream:
In a large bowl, using a hand mixer, beat the heavy cream with the sugar and vanilla at medium-high speed until smooth and thick.
Decoratively dollop the whipped cream on a foil-lined baking sheet and freeze until firm, about 2 hours. Using a small offset spatula, transfer the dollops onto mugs of hot chocolate and serve.
