Ingredients:

  • 6 cups Whole milk
  • 2 cups Heavy whipping cream
  • 1 can (14 oz) Sweetened condensed milk
  • 1 tsp Pure vanilla extract
  • 1.5 cups Semi sweet chocolate chips
  • 1/2 cup Unsweetened Dutch processed cocoa powder
  • 1/2 cup Milk chocolate chips
  • 1/4 tsp Fine sea salt

Instructions:

  1. Pour the 6 cups of whole milk and 2 cups of heavy cream into the cold slow cooker. Sift in the 1/2 cup of Dutch processed cocoa powder. Use your whisk to vigorously stir the powder into the cold liquid. Note: Cocoa is hydrophobic, so it will resist mixing at first — keep at it until most large clumps vanish.
  2. Add the entire 14 oz can of sweetened condensed milk and the 1/4 tsp of sea salt. Stir again until the condensed milk is no longer sitting at the bottom of the pot.
  3. Dump in the 1.5 cups of semi sweet chocolate chips and the 1/2 cup of milk chocolate chips. Give it one quick stir. Wait until the liquid is warm before trying to fully incorporate these.
  4. Cover the pot and set it to Low. Let it cook for 2 hours. About halfway through, around the 1 hour mark, give it a good stir to help the now softened chips melt into the milk.
  5. After the 2 hours are up, remove the lid. The chocolate should be completely molten. Whisk the mixture for 60 seconds until the surface looks glossy and uniform.
  6. Stir in the 1 tsp of pure vanilla extract. Note: Adding vanilla at the end preserves its delicate aroma which can burn off during long cook times.
  7. Turn the slow cooker to the Warm setting. This will keep the cocoa at a perfect sipping temperature for up to 4 hours without the milk skin forming too quickly.
  8. Give the pot one last whisk before ladling. If you notice any film on top, simply whisk it back in — that is just the delicious fat rising to the top!