Ingredients:

  • 6 cups whole milk
  • 2 cups heavy whipping cream
  • 14 oz sweetened condensed milk
  • 2 cups semi-sweet chocolate chips
  • 0.25 cup Dutch-processed cocoa powder
  • 1 tbsp pure vanilla extract
  • 0.5 tsp fine sea salt
  • 1 tsp espresso powder

Instructions:

  1. Combine 0.25 cup Dutch processed cocoa powder, 0.5 tsp fine sea salt, and 1 tsp espresso powder in the bottom of your slow cooker.
  2. Pour in just 0.5 cup of the whole milk and whisk vigorously until a thick, smooth paste forms.
  3. Pour in the remaining 5.5 cups whole milk and 2 cups heavy whipping cream. Stir until the liquid looks uniform and pale brown.
  4. Pour in the 14 oz sweetened condensed milk, using a spatula to get every last drop out of the tin.
  5. Gently stir in the 2 cups semi sweet chocolate chips.
  6. Cover the slow cooker and set it to LOW for 2 hours. Avoid using the high setting, as it can scorch the dairy at the edges.
  7. Every 30 minutes, give the mixture a good whisk to help the melting chocolate chips emulsify with the milk.
  8. Stir in the 1 tbsp pure vanilla extract during the last 10 minutes of cooking. Cooking vanilla too long can dull its flavor.
  9. Ensure the chocolate chips have completely vanished into the liquid and the surface looks glossy.
  10. Switch the slow cooker to the Warm setting. Whisk once more before serving to break up any milk skin that may have formed.