How to Make It
1. Bring milk just to a simmer in a saucepan over medium. Remove from heat; add chopped chocolate, cocoa, and vanilla, and whisk until chocolate melts and mixture is smooth.
2. Whisk together egg yolks and sugar in a medium bowl until blended. Gradually whisk milk mixture into the egg mixture. Pour mixture through a fine wire-mesh strainer into a bowl. Divide mixture among 4 (4-oz.) ramekins or custard cups. Cover each ramekin with aluminum foil.
3. Place 4 metal canning jar bands in the bottom of a 5- to 6-quart oval slow cooker. Place 1 ramekin on each band, making sure ramekins do not touch each other or sides of cooker. Carefully pour hot water into cooker to a depth of 1 inch up sides of ramekins. Cover and cook on high until a knife inserted in center of custards comes out clean, about 1 1/2 hours. Remove ramekins to a wire rack. Serve warm or chilled with whipped topping and raspberries, if desired.
Also appeared in: Cooking Light, October, 2020,Slow Cooker Recipes