Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 4 Ratings
Source: Better Homes and Gardens


Recipe Summary test

10 mins
5 hrs
5 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • 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. Add cinnamon sticks, vanilla bean, and ground ancho chili pepper.

  • 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, use a slotted spoon to remove vanilla bean and cinnamon sticks. Stir in almond extract.

  • Meanwhile, in a small bowl combine 3 tablespoons of unsweetened cocoa powder, powdered sugar, and ground cinnamon. Roll marshmallows in cocoa powder mixture. Garnish each serving with a cocoa-coated marshmallow.

Nutrition Facts

236 calories; fat 15g; cholesterol 38mg; saturated fat 9g; carbohydrates 25g; insoluble fiber 3g; protein 7g; vitamin a 7RE; vitamin c 1mg; sodium 122mg; calcium 19mg; iron 10mg.