• 29 Ratings
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • To serve, stir in vanilla and peppermint extract. Top each serving with sweetened whipped cream and a sprinkle of crushed peppermint candies. Garnish each serving with a small candy cane.

Nutrition Facts

311 calories, (11 g saturated fat, 48 mg cholesterol, 129 mg sodium, 36 g carbohydrates, 3 g fiber, 7 g protein.

Reviews

29 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 7