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Slow-Cooker Hot Chocolate with Frozen Whipped Cream Dollops

PREP TIME
25 mins
SERVINGS
8-10
RATE THIS RECIPE
(165)
Slow-Cooker Hot Chocolate with Frozen Whipped Cream Dollops
Justin Chapple's 4 easy New Year's Eve party hacks for food and drinks. Slow-Cooker Hot Chocolate with Frozen Whipped Cream Dollops, Mini Taco Salad Bowl Appetizers, Scallion Crab Cakes with Spicy Mayo, Black-Tie Cheese Crackers.Zach Schiffman / TODAY
PREP TIME
25 mins
SERVINGS
8-10
RATE THIS RECIPE
(165)

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.