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Raspberry Cocoa with Chocolate-Hazelnut Cream

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)
Raspberry Cocoa with Chocolate-Hazelnut Cream
  • 1  cup  premium unsweetened cocoa powder
  • 1/4 - 1/3  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)

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.

Nutrition Facts (Raspberry Cocoa with Chocolate-Hazelnut Cream)
  • Servings Per Recipe 12,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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