Chocolat Chaud (Hot Chocolate - Stove Top or Crock Pot)

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I back-packed Europe the summer after I graduated from high school. I treasure the memories I made on that trip. Some wonderful memories are the breakfasts in France. French food is amazing. Even poor backpackers get hot chocolate, or "chocolat chaud" in French, and fresh croissants for breakfast at youth hostels. It's a beautiful thing and I remember that hot chocolate so well. This homemade recipe for hot chocolate is the closest thing I've ever made to the hot chocolate I remember drinking in France. It's rich, creamy, and oh so chocolatey. I love it. The quality of the unsweetened cocoa and chocolate chips mean a lot to the flavor. I don't have Valrhona chocolate in my pantry to use in this recipe, but when I want it to be really good I do use the best chocolate chips I can find at the grocery store (I really like Guittard) and Dutch processed cocoa powder. It's the perfect cold weather and Christmas time treat.

Chocolat Chaud (Hot Chocolate for Stove Top or Crock Pot)

2 cups heavy cream
6 cups whole milk
14 oz can sweetened condensed milk
2 cups semi-sweet chocolate chips
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla (optional)

Fast Stove Top Directions:
In a large saucepan combine heavy cream, whole milk, sweetened condensed milk, chocolate chips, cocoa powder, and vanilla if using. Heat, whisking constantly, until you just bring it too a boil. Turn down heat and simmer, stirring constantly for a few minutes. Check taste. You can dilute it a little with a cup or so of milk if you like a less rich taste (I add more milk when making for my kiddos).

Crock Pot Directions:
Combine all ingredients in slow cooker. Cover with lid and cook on low for 2 hours, whisking every so often to combine the chocolate with the milk.

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