Truffle Hot Chocolate

• 4 cups 2% milk
• 6 ounces 70% cacao dark baking chocolate, chopped
• 3 tablespoons brown sugar
• 1 teaspoon instant espresso powder
• 1 teaspoon vanilla extract
• Dash salt
• 1/2 cup heavy whipping cream
• 1 teaspoon instant espresso powder
• 1 tablespoon sugar
• Chocolate-covered coffee beans, chopped, optional

1. In a large saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolate, brown sugar, espresso powder, vanilla and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs.
2. In a small bowl, beat cream and espresso powder until it begins to thicken. Add sugar; beat until soft peaks form. If desired, garnish with coffee beans.
3. : In a 1-1/2-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low 2 hours, stirring occasionally, until mixture is hot and chocolate is melted.

milk, baking chocolate, brown sugar, espresso powder, vanilla, salt, heavy whipping cream, espresso powder, sugar, chocolatecovered coffee beans

Taken from www.tasteofhome.com/recipes/truffle-hot-chocolate/ (may not work)