10 cups milk
3/4 cup sugar
3/4 cup cocoa, or hot chocolate mix
1/2 teaspoon salt
2 cups hot water
Measure milk into slow cooker, Turn on High. Mix together sugar, salt, and cocoa in heavy pan. Add hot water. Stir and boil 3 minutes, stirring often. Pour into milk, Cook on high 2-2 1/2 hours
1 Loaf cubed Italian bread (set out overnight)
5 Eggs beaten
1 Cup melted chocolate chips
1/2 Stick melted butter
1 1/2 Unsweetened cocoa powder
2 Teaspoons of vanilla extract
1 Teaspoon of hazelnut extract
2 Cups of granulated sugar, 1/2 cup for separate mixture
1 Cup of milk
2 Cups of hazelnut coffee creamer (reserve 1 cup)
1 Cup of evaporated milk
Mix together eggs, sugar, milk, vanilla, and hazelnut flavoring into a bowl.
In a separate bowl, mix melted chocolate, cocoa powder, and 1 cup of hazelnut cream.
Pour both mixtures over cubed bread, gently folding in all ingredients thoroughly.
Add mixture to Crock-Pot® slow cooker and cover, allowing to cook on High for 2 hours.
Switch temperature to Low for the last 30 minutes.
1 Cup brown sugar
1 1/2 Cups water
1/4 Cup cocoa powder
5 Cups brownie mix, packaged
5 1/2 Ounces instant chocolate pudding mix, packaged
1 Cup milk chocolate chips
1/4 Cup butter, melted
1 Cup water
In a saucepan, combine brown sugar, ¾ cups water, and cocoa. Bring to a boil.
Combine remaining ingredients in a bowl. Spread this mixture in the slow cooker.
Pour mixture from saucepan over all. Cover; cook on High for 1 ½ hours.
3/4 cup wafer-cookie or graham cracker crumbs
1/8 teaspoon almond extract
1 tablespoon sugar
3 tablespoons butter, melted
1 cup ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 cup sugar
3 tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 tablespoon cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/3 cup semi-sweet chocolate mini-morsels
Combine crust ingredients and pat into a 7-inch springform pan.
Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric hand-held mixer. Add amaretto, cocoa, flour and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels; pour into prepared pan. Place the cheesecake on a rack in the Crock Pot (or use a “ring” of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.