Belgian Coffee by Katie Thompson

This is excellent after dinner, or after ice cream, and looks beautiful with an additional garnish of fresh raspberry and a mint sprig.

Yields about 9 cups

Cooking time: 2–3 hours

Preparation time: 15 minutes

Attention: Minimal

Pot size: 3–5 quarts

8 squares dark chocolate

8 cups coffee

1 cup mint liqueur

1 cup heavy cream

8 chocolate mint sticks

1. Grate or chop the dark chocolate.

2. Combine the coffee, liqueur, and dark chocolate in the slow cooker.

3. Cover and heat on a low setting for 2 to 3 hours.

4. Whip the cream. Provide the whipped cream and chocolate mint sticks as a garnish for individual servings.