#creamyindulgence

This slow cooker hot chocolate recipe is a great way to enjoy the rich and creamy taste of Nutella. Ideal for cozy nights in or having guests over during the holiday season.

Ingredients: 6 cups milk. 1 cup Nutella. 1/2 cup cocoa powder. 1/2 cup sugar. 1 teaspoon vanilla extract. Whipped cream, for topping optional. Mini marshmallows, for topping optional.

Instructions: Put milk, Nutella, cocoa powder, sugar, and vanilla extract in a slow cooker. Mix everything together well. Put a lid on top and cook on low for two hours, stirring every now and then. When the hot chocolate is fully heated and mixed, it should be served in mugs. If you want, you can add whipped cream and mini marshmallows on top. Have fun!

Prep Time: 5 minutes

Cook Time: 120 minutes

This tasty Cookies and Cream Frappuccino has the rich flavors of chocolate cookies, creamy vanilla, and a hint of coffee.

Ingredients: 1 cup of milk. 2 tablespoons of sugar. 1/2 cup of crushed chocolate cookies. 1/2 cup of vanilla ice cream. 1/2 cup of brewed coffee. Whipped cream optional. Additional crushed cookies for garnish optional.

Instructions: In a blender, combine milk, sugar, crushed cookies, vanilla ice cream, and brewed coffee. Blend until smooth and creamy. Pour into glasses. Top with whipped cream if desired. Garnish with additional crushed cookies if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy this S'mores Cheesecake, the ideal summertime treat. A rich dessert of chocolate, graham crackers, and marshmallows combined into a creamy cheesecake!

Ingredients: 1 1/2 cups graham cracker crumbs. 1/4 cup granulated sugar. 1/2 cup unsalted butter, melted. 2 cups cream cheese, softened. 1 cup marshmallow fluff. 1 cup semisweet chocolate chips. 3/4 cup granulated sugar. 3 large eggs. 1 tsp vanilla extract. 1/4 cup heavy cream. 1/4 cup mini marshmallows. 1/4 cup crushed graham crackers. 1/4 cup chocolate sauce.

Instructions: Preheat your oven to 325F 163C. In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture into the bottom of a 9-inch 23 cm springform pan to form the crust. In a separate bowl, beat together cream cheese and 3/4 cup granulated sugar until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream. Fold in the marshmallow fluff and semisweet chocolate chips into the cream cheese mixture. Pour the cheesecake batter over the graham cracker crust in the pan. Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly. Remove from the oven and let it cool to room temperature in the pan. Then, refrigerate for at least 4 hours or overnight to set. Before serving, top the cheesecake with mini marshmallows, crushed graham crackers, and a drizzle of chocolate sauce. Slice, serve, and enjoy the ultimate summer dessert!

Prep Time: 20 minutes

Cook Time: 50 minutes

Indulge in the richness of chocolate with chunks of dark chocolate stirred into a creamy ice cream base, complemented by sweet-tart swirls of raspberry jam.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 6 ounces dark chocolate, chopped into chunks. 1/2 cup raspberry jam or preserves.

Instructions: In a saucepan, heat the heavy cream, whole milk, and granulated sugar over medium heat until it begins to steam, but not boil. In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring constantly. Continue cooking over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not boil. Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or until completely cold. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped dark chocolate chunks. Transfer half of the churned ice cream to a freezer-safe container. Drop spoonfuls of raspberry jam on top of the ice cream. Swirl the jam into the ice cream using a knife or spoon. Layer the remaining ice cream on top and repeat the process with the remaining raspberry jam. Cover the container and freeze the ice cream for at least 4 hours or until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the richness of chocolate with chunks of dark chocolate stirred into a creamy ice cream base, complemented by sweet-tart swirls of raspberry jam.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 6 ounces dark chocolate, chopped into chunks. 1/2 cup raspberry jam or preserves.

Instructions: In a saucepan, heat the heavy cream, whole milk, and granulated sugar over medium heat until it begins to steam, but not boil. In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring constantly. Continue cooking over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not boil. Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or until completely cold. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped dark chocolate chunks. Transfer half of the churned ice cream to a freezer-safe container. Drop spoonfuls of raspberry jam on top of the ice cream. Swirl the jam into the ice cream using a knife or spoon. Layer the remaining ice cream on top and repeat the process with the remaining raspberry jam. Cover the container and freeze the ice cream for at least 4 hours or until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the richness of chocolate with chunks of dark chocolate stirred into a creamy ice cream base, complemented by sweet-tart swirls of raspberry jam.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 6 ounces dark chocolate, chopped into chunks. 1/2 cup raspberry jam or preserves.

Instructions: In a saucepan, heat the heavy cream, whole milk, and granulated sugar over medium heat until it begins to steam, but not boil. In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring constantly. Continue cooking over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not boil. Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or until completely cold. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped dark chocolate chunks. Transfer half of the churned ice cream to a freezer-safe container. Drop spoonfuls of raspberry jam on top of the ice cream. Swirl the jam into the ice cream using a knife or spoon. Layer the remaining ice cream on top and repeat the process with the remaining raspberry jam. Cover the container and freeze the ice cream for at least 4 hours or until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the rich and creamy goodness of DOVEr chocolate with these delectable cookies. Filled with chunks of DOVEr creamy chocolate and chocolate chips, these cookies are a chocolate lover's dream.

Ingredients: 1 cup DOVEr creamy chocolate, chopped. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup DOVEr creamy chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract to the butter-sugar mixture. Mix well until combined. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chopped DOVEr creamy chocolate and chocolate chips into the cookie dough. Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for about 10-12 minutes, or until the edges are set and the cookies are slightly soft in the center. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these indulgent DOVEr Chocolate Creamy Cookies!

Prep Time: 20 minutes

Cook Time: 10-12