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5 from 4 votes

Crockpot Hot Chocolate

Crockpot Hot Chocolate is rich and creamy and sweet, and so easy to make. Just dump everything in the crock pot, heat, stir and serve!
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Dessert, Drinks
Cuisine: American
Servings: 12 servings
Author: Kristin Maxwell

Ingredients

  • 2 cups Semi sweet or milk chocolate chips or a mix of the two
  • 6 cups Whole milk
  • 1 ½ cups Heavy whipping cream
  • 2 teaspoons Vanilla extract
  • 14 ounce Can sweetened condensed milk

Instructions

  • Combine the ingredients in a 4-6 quart slow cooker and stir until combined. Cover and cook on low for 2 hours, stirring every 20-30 minutes, until chocolate chips are completely melted.
  • Pour into mugs and garnish with marshmallows, whipped cream, and chocolate shavings or sprinkles.

Notes

  • Chocolate quality matters: Use good quality chocolate chips like Ghirardelli. Mix semi-sweet and milk chocolate for the most balanced flavor.
  • Don't skip the cream: Whole milk and heavy cream create the rich, creamy texture. Half-and-half won't give you the same result.
  • Stir regularly: Stirring every 20-30 minutes prevents scorching and ensures smooth melting. Switch to a whisk once chocolate begins melting.
  • Cook on low only: High heat can cause grainy texture or separation. Always use the low setting.
  • Scaling the recipe: Recipe makes 12 servings. Easy to halve for smaller batches or double for larger crowds (use a bigger slow cooker).
  • Make-ahead: Prepare a day ahead and refrigerate. Reheat in slow cooker on low for 2-3 hours before serving, stirring every 30 minutes.
  • Warm setting for parties: Keep on warm for 2-3 hours during gatherings. If it thickens, stir in a splash of milk.
  • Storage: Store leftovers covered in the fridge for up to 4 days. Reheat in microwave or slow cooker on low.
  • Cocoa powder variation: Substitute 1 cup unsweetened cocoa powder for chocolate chips. Whisk with some milk first to prevent lumps, then add to slow cooker. Adjust sweetness as needed.
  • Adjust thickness: Too thick? Add milk ¼ cup at a time. Too thin? Cook longer uncovered or add more chocolate chips.
  • Troubleshooting grainy texture: If hot chocolate becomes grainy, you're either not stirring enough or cooking too hot. Use low setting only and stir regularly.

Nutrition

Calories: 459kcal | Carbohydrates: 40g | Protein: 9g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 66mg | Sodium: 109mg | Potassium: 476mg | Fiber: 2g | Sugar: 35g | Vitamin A: 738IU | Vitamin C: 1mg | Calcium: 270mg | Iron: 2mg

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