Description

Craving the rich, chocolatey comfort of a frozen hot chocolate but looking for a warm, cozy twist? Say hello to Slow Cooker Hot Chocolate Pudding! This indulgent recipe reimagines the classic blended beverage as a spoonable, slow-cooked dessert, featuring a velvety chocolate pudding bursting with hot chocolate flavor, topped with fluffy whipped cream and a sprinkle of mini chocolate chips.

Ingredients

For the Hot Chocolate Pudding

Whole Milk (2 ½ cups): Creates a creamy base.
- Substitution: Plant-based milk (e.g., almond, oat) or half-and-half for richer texture.
Granulated Sugar (½ cup): Sweetens the pudding.
- Substitution: Coconut sugar or maple syrup (reduce to ⅓ cup).
Hot Chocolate Mix (2 packets, about ¼ cup total): Provides nostalgic hot chocolate flavor.
- Substitution: ¼ cup cocoa powder + 2 tbsp sugar or homemade hot chocolate mix.
Unsweetened Cocoa Powder (2 tbsp): Enhances chocolate depth.
- Substitution: Dutch-process cocoa or carob powder.
Cornstarch (3 tbsp): Thickens the pudding.
- Substitution: Arrowroot powder or all-purpose flour (increase to ¼ cup).
Mini Chocolate Chips (½ cup): Adds melty bursts of chocolate.
- Substitution: Regular chocolate chips or white chocolate chips.
Vanilla Extract (1 tsp): Enhances flavor.
- Substitution: Almond extract or omit.
Salt (⅛ tsp): Balances sweetness.
- Substitution: Omit if using salted hot chocolate mix.

For the Whipped Cream Topping

Heavy Whipping Cream (1 cup): Creates a fluffy topping.
- Substitution: Store-bought whipped topping (thawed, 2 cups).
Powdered Sugar (¼ cup): Sweetens the whipped cream.
- Substitution: Granulated sugar or omit for unsweetened cream.
Vanilla Extract (½ tsp): Adds depth.
- Substitution: Omit or use almond extract.

For Garnish

Mini Chocolate Chips (2 tbsp): Adds extra crunch and chocolate flavor.
- Substitution: Chocolate shavings, cocoa powder, or sprinkles.

Why They’re Important: The hot chocolate mix and cocoa powder create a nostalgic, chocolatey flavor, while the milk and cornstarch ensure a creamy, pudding-like texture. Mini chocolate chips add bursts of richness, and the whipped cream provides a light, airy contrast, making each spoonful a cozy delight.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Hot Chocolate Pudding

In a medium saucepan, whisk together 2 ½ cups whole milk, ½ cup granulated sugar, 2 packets hot chocolate mix (about ¼ cup), 2 tbsp unsweetened cocoa powder, 3 tbsp cornstarch, and ⅛ tsp salt until smooth and no lumps remain.
Heat over medium heat, stirring constantly, until the mixture thickens slightly and just begins to simmer, about 5-7 minutes. Do not boil.
Remove from heat and stir in ½ cup mini chocolate chips and 1 tsp vanilla extract until the chocolate chips are fully melted and the mixture is smooth.
- Tip: Whisk constantly to prevent lumps or scorching. Use a heatproof spatula to scrape the pan’s edges. Ensure chocolate chips melt fully for a smooth texture.

Step 2: Slow Cook

Lightly grease a 4-6 quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.
Pour the hot chocolate mixture into the slow cooker, spreading it evenly with a spatula.
Cover and cook on low for 2-3 hours, stirring every 30-45 minutes to ensure even cooking and prevent a skin from forming, until the pudding is thick and creamy.
Check consistency at the 2-hour mark; it should coat the back of a spoon and hold soft peaks when stirred.
- Tip: Use a slow cooker liner for easy cleanup. Stir gently to maintain a smooth texture. Cooking times vary by slow cooker model.

Step 3: Prepare the Whipped Cream Topping

In a chilled medium bowl, beat 1 cup heavy whipping cream, ¼ cup powdered sugar, and ½ tsp vanilla extract with an electric hand mixer on medium-high speed until soft peaks form, about 2-3 minutes.
Refrigerate until ready to serve, or prepare just before assembly for freshest texture.
- Tip: Chill the bowl and beaters for faster whipping. Stop at soft peaks for a creamy texture. Store in an airtight container in the fridge for up to 2 days.

Step 4: Assemble and Serve

Turn off the slow cooker and let the pudding cool for 5-10 minutes to set slightly, making it easier to scoop.
Scoop the warm hot chocolate pudding into 6-8 bowls or dessert cups (about ½ cup per serving), ensuring some chocolate chip flecks in each portion.
Top each serving with a generous dollop of whipped cream (about 2 tbsp). Sprinkle with 1 tsp mini chocolate chips for garnish.
Serve warm for a cozy, melt-in-your-mouth experience, or chill for 1-2 hours for a thicker, chilled pudding. Pair with coffee, hot chocolate, or a dessert liqueur (like Baileys) for a cozy vibe.
- Tip: Pipe whipped cream for an elegant presentation. Serve in clear glass cups to showcase the creamy pudding and toppings. Offer extra chocolate chips or a drizzle of chocolate syrup on the side for customization.