Raspberry Cocoa With Chocolate-Hazelnut Cream. Crock Pot Recipe

• 1 cup premium unsweetened cocoa powder
• 14-13 cup sugar
• 14 teaspoon salt
• 12 cup hot water
• 4 cups half-and-half or 4 cups light cream
• 4 cups whole milk
• 13 cup bittersweet chocolate pieces or 2 ounces bittersweet chocolate, chopped
• 12 cup raspberry liqueur
• 1 tablespoon vanilla
• 1 cup whipping cream
• 2 tablespoons chocolate hazelnut spread
• 2 teaspoons sugar
• fresh raspberry (optional)
• chocolate shavings (optional)

1. In a 3- to 4-quart slow cooker combine cocoa powder, sugar, and salt.
2. Stir in the hot water until mixture forms a paste.
3. Whisk in half-and-half and milk.
4. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
5. (Do not boil.)
6. Add bittersweet chocolate, whisking until chocolate is melted.
7. If necessary, skim "skin" from surface; discard.
8. Serve immediately or keep warm, covered, on warm-heat setting or low-heat setting for up to 2 hours.
9. To serve, stir in vanilla and raspberry liqueur.
10. Meanwhile, in a chilled bowl combine whipping cream, chocolate-hazelnut spread, and 2 teaspoons sugar.
11. Beat with an electric mixer on medium speed until soft peaks form.
12. Pipe or spoon cream mixture onto cocoa.
13. If desired, garnish with fresh raspberries and shaved chocolate.

cocoa, sugar, salt, water, light cream, milk, bittersweet chocolate, raspberry liqueur, vanilla, whipping cream, chocolate hazelnut spread, sugar, fresh raspberry, chocolate shavings

Taken from www.food.com/recipe/raspberry-cocoa-with-chocolate-hazelnut-cream-crock-pot-recipe-510590 (may not work)