Ingredients
4 cups half-and-half or light cream
4 cups whole milk
1 12 ounce package bittersweet chocolate pieces or 12 ounces bittersweet chocolate, chopped
1/2 cup milk chocolate pieces
1/2 cup raspberry liqueur or raspberry beverage flavoring syrup
1 tablespoon vanilla
1 recipe Chocolate-Hazelnut Cream (optional)
Directions
In a 3 1/2- or 4-quart slow cooker combine half-and-half and milk. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
If necessary, skim and discard "skin" from surface. Stir in bittersweet chocolate pieces and milk chocolate pieces. Whisk until chocolate pieces are melted and mixture is smooth. Stir in liqueur and vanilla.
Serve immediately or keep warm, covered, on warm- or low-heat setting for up to 2 hours.
Source: BHG
4 cups half-and-half or light cream
4 cups whole milk
1 12 ounce package bittersweet chocolate pieces or 12 ounces bittersweet chocolate, chopped
1/2 cup milk chocolate pieces
1/2 cup raspberry liqueur or raspberry beverage flavoring syrup
1 tablespoon vanilla
1 recipe Chocolate-Hazelnut Cream (optional)
Directions
In a 3 1/2- or 4-quart slow cooker combine half-and-half and milk. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
If necessary, skim and discard "skin" from surface. Stir in bittersweet chocolate pieces and milk chocolate pieces. Whisk until chocolate pieces are melted and mixture is smooth. Stir in liqueur and vanilla.
Serve immediately or keep warm, covered, on warm- or low-heat setting for up to 2 hours.
Source: BHG