How to Host a Hot Chocolate Bar Party + The Most Luxurious Hot Chocolate

• Vegetarian
• Gluten free

• Canned Goods

  • 1 (12 ounce can Evaporated milk

• Baking & Spices

  • 1/4 cup Cocoa powder
  • 1/4 tsp Salt
  • 20 oz Semi-sweet chocolate
  • 1/2 cup Sugar

• Dairy

  • 2 1/2 cups Heavy cream
  • 10 cups Whole milk

• Liquids

  • 1/2 cup Water, HOT

Found on littlespicejar.com

Description

Ingredients

• ¼ cup cocoa powder
• ½ cup hot water
• 20 ounces chopped semi-sweet chocolate
• 10 cups whole milk (or 2% – see notes)
• 2 ½ cups heavy cream
• 1 (12 ounce) can evaporated milk (not fat free)
• ½ cup sugar (optional)
• ¼ teaspoon salt
• toppings: marshmallows, toffee bits, coarse sea salt, mini chocolate chips, crushed peppermints, candy canes, soft peppermint sticks, whoppers, lindt truffles, pirouette cookies, whipped cream, dark chocolate syrup, caramel sauce + whatever else you fancy!

Directions

• Start by adding the cocoa powder to a bowl, pour in the hot water and whisk until mixed. Add the cocoa mixture along with the chopped chocolate, milk, heavy cream, evaporated milk, and salt to a 6 quart slow cooker or larger. If you’re serving this with a hot chocolate bar and toppings, consider leaving out the sugar to avoid the hot chocolate being too sweet. If you’re serving the hot chocolate solo, add in the sugar. Cook the hot chocolate on the high setting for 4 hours or on low for 6 hours. Low for 6 hours is what I prefer. Make sure to stir the hot chocolate every hour to keep the chocolate from settling to the bottom. Keep on the warm setting if you’re serving it hot chocolate bar style with toppings on the side. Leftover hot chocolate can be refrigerated for up to one week and warmed in the microwave before serving.