Raspberry Cocoa with Chocolate-Hazelnut Cream

Raspberry Cocoa with Chocolate-Hazelnut Cream
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6 users rated this recipe an average rating of 4.0
Makes:
12 servings
Serving Size:
5 ounces
Prep:
10 mins
Slow Cook:
5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high)
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Raspberry Cocoa with Chocolate-Hazelnut Cream

Ingredients
1
1/4
cup sugar
1/4
teaspoon salt
1/2
cup hot water
4
cups half-and-half or light cream
4
cups whole milk
1/3
cup bittersweet chocolate pieces or 2 ounces bittersweet chocolate, chopped
1/2
cup raspberry liqueur
1
tablespoon vanilla
1
cup whipping cream
2
tablespoons chocolate-hazelnut spread
2
teaspoons sugar
 
fresh raspberries (optional)
 
shaved chocolate (optional)

Directions

  1. In a 3- to 4-quart slow cooker combine cocoa powder, sugar, and salt. Stir in the hot water until mixture forms a paste. Whisk in half-and-half and milk.
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. (Do not boil.) Add bittersweet chocolate, whisking until chocolate is melted.
  3. If necessary, skim "skin" from surface; discard. Serve immediately or keep warm, covered, on warm-heat setting or low-heat setting for up to 2 hours.
  4. To serve, stir in vanilla and raspberry liqueur.
  5. Meanwhile, in a chilled bowl combine whipping cream, chocolate-hazelnut spread, and 2 teaspoons sugar. Beat with an electric mixer on medium speed until soft peaks form. Pipe or spoon cream mixture onto cocoa. If desired, garnish with fresh raspberries and shaved chocolate.
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