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
Pot size: 3–5 quarts
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.