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Creamy Hot Chocolate from the Slow Cooker with a Hint of Orange and Cardamom - photo 1
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Creamy Hot Chocolate from the Slow Cooker with a Hint of Orange and Cardamom

Drinks Desserts Christmas Eve Dinner 150 min Easy 1 wyświetleń ~50.91 PLN - (0)
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Description

This is not your ordinary hot chocolate – it’s a luxurious, thick, and velvety drink that will transport you right into the heart of a winter fairy tale. Prepared in a slow cooker, it develops an extraordinary depth of flavor, allowing all the aromas to blend perfectly. The combination of two types of high-quality chocolate – dark and milk – creates the perfect balance between intensity and sweetness. A subtle hint of fresh orange zest and the spicy, warm aroma of cardamom add a refined character, breaking the classic flavor. Thanks to the slow cooking, the chocolate is perfectly smooth, with no risk of burning. Served in your favorite mug, topped with whipped cream or marshmallows, it becomes a dessert in itself. Perfect for long, chilly evenings, gatherings with friends, or as a sweet moment of relaxation after a hard day.

Składniki (12)

Servings:
6
  • Whole milk 3.2% 1500 ml
  • 30% heavy cream 250 ml
  • Sweetened condensed milk 400 ml
  • Bitter chocolate 200 g
  • Milk chocolate 150 g
  • Unsweetened cocoa powder 3 łyżki
  • Vanilla extract 5 g
  • Grated orange zest 1 szt.
  • 🌿 Przyprawy
  • Ground cardamom 2 g
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Mini marshmallow marshmallows 50 g
  • Cinnamon stick 2.5 szt.
💰 Szacowany koszt dania: ~50.91 PLN (8.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Prepare the ingredients. Wash the orange thoroughly under hot, running water, and then scrub it with a brush. Dry it with a paper towel. Using a fine grater (also known as a zester), gently grate only the outer, orange layer of the peel. Be careful not to grate the white part underneath (albedo), as it is bitter and will spoil the taste of the drink. Chop the chocolate bars into small pieces with a knife on a cutting board - the smaller the pieces, the faster they will melt.

Ingredients: Grated orange zest, Bitter chocolate, Milk chocolate
The best tool for grating zest is a microplane grater. If you don't have one, you can use the smallest holes on a standard grater. Remember to rotate the orange while grating to collect zest evenly from the entire surface.
2

Pour the milk, heavy cream, and the entire contents of the can of condensed milk into a slow cooker (with a capacity of at least 4 liters). Then add both chopped chocolates, sifted cocoa powder, vanilla extract, ground cardamom, two pinches of salt, and freshly grated orange zest. If using, add the optional cinnamon stick now.

Ingredients: Whole milk 3.2%, 30% heavy cream, Sweetened condensed milk, Bitter chocolate, Milk chocolate, Unsweetened cocoa powder, Vanilla extract, Ground cardamom, Salt, Grated orange zest, Cinnamon stick
Use a slow cooker with a capacity of 4-6 liters. Sifting the cocoa through a fine sieve will prevent lumps from forming and make mixing easier. Sweetened condensed milk is very thick, use a silicone spatula to scrape it out of the can thoroughly.
3

Take a whisk and thoroughly mix all the ingredients in the slow cooker bowl, trying to combine them into a fairly uniform mass. Don't worry if the chocolate sinks to the bottom - it will melt during cooking. The goal is to initially distribute the cocoa and condensed milk.

Use a silicone or metal whisk. Mix for about 1-2 minutes, making circular motions and 'scraping' the ingredients from the bottom and sides of the bowl.
4

Cover the slow cooker with a lid and set it to low (LOW). Cook for 2 to 2.5 hours. Every 30-40 minutes, remove the lid and vigorously stir the contents with a whisk. It is very important for the chocolate to melt evenly and not stick to the bottom of the bowl. After the first stirring, you will notice that the chocolate starts to melt, and with each subsequent stir, the drink will become increasingly smooth and thick.

Do not set the slow cooker to high power, as this may cause the milk and chocolate to burn at the edges of the bowl. Regular stirring is key to achieving a perfectly smooth consistency.
5

After about 2 hours, when all the chocolate is melted, remove the lid. The chocolate should be hot, thick, and fragrant. Take a whisk and mix everything very vigorously for about a minute to aerate the drink and ensure it is perfectly smooth and velvety. Turn off the slow cooker. If you used a cinnamon stick, remove it now with tongs.

Ingredients: Cinnamon stick
Check the consistency with a spoon – the drink should coat it nicely, be noticeably thicker than milk, but still liquid. If it seems too thin, you can leave it in the slow cooker for an additional 30 minutes, but without the lid, to let it evaporate slightly.
6

Carefully, using a ladle, pour the hot chocolate into thick-walled mugs or cups with handles. Serve immediately while it's hot. Decorate as desired. You can top it with a dollop of whipped cream, sprinkle a handful of mini marshmallows, dust with a bit of cocoa, or grate a little fresh orange zest on top.

Ingredients: Mini marshmallow marshmallows
Use a ladle to avoid spills. Ceramic mugs will keep the drink warm longer. Be creative with toppings - chopped nuts, grated chocolate, or a pinch of cinnamon also work great.

Fun Fact

💡

The slow cooker, also known as a 'crock-pot', was invented in the 1970s and was initially marketed as a device for cooking bean stew. However, its versatility was quickly discovered, and making hot chocolate in it is the perfect way to bring out depth of flavor without the risk of burning, which often happens when cooking on the stove.

Best for

Zimowy wieczór z książką Świąteczne spotkanie rodzinne Przyjęcie sylwestrowe Słodki deser po obiedzie

Tips

🍽️ Serving

Serve in large ceramic mugs. For the adult version, you can add 25 ml of orange liqueur (e.g. Cointreau) or rum to each mug. Whipped cream, topped with grated dark chocolate and a bit of orange zest, looks beautiful on top. You can also serve with crunchy gingerbread cookies for dipping.

🥡 Storage

Leftover chocolate can be stored in the refrigerator in an airtight container (e.g., a jar) for up to 3 days. After cooling, it will thicken significantly. To reheat it, pour a portion into a saucepan and warm it over low heat, stirring constantly until it returns to a liquid consistency. You can add a little milk if it is too thick. It can also be heated in the microwave, stirring every 30 seconds.

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