Put unwrapped chocolate hazelnut truffles in the slow cooker and 4 other ingredients to get a dessert so rich your husband will be begging for more.

This five-ingredient slow cooker truffle dessert is one of those back-pocket recipes I reach for when I want something deeply chocolatey with almost no effort. It starts with unwrapped chocolate hazelnut truffles melted right in the bottom of the slow cooker, then gets rounded out with cream, a touch of vanilla, and soft cubes of brioche to soak up all that richness. Think of it as a cross between bread pudding and a molten truffle pot—familiar Midwestern comfort with a little European flair from the hazelnut chocolates. It’s perfect for busy evenings, holidays, or anytime you want a dessert so indulgent your husband (and everyone else at the table) will be asking for seconds.

Serve this slow cooker truffle treat warm, straight from the crock, with a drizzle of heavy cream or a scoop of vanilla ice cream to cut through the richness. Strong coffee or espresso, a glass of cold milk, or a small pour of tawny port all pair nicely with the chocolate-hazelnut flavors. For a little textural contrast, sprinkle each serving with toasted chopped hazelnuts or a few fresh berries just before bringing it to the table.

Servings: 6

20 unwrapped chocolate hazelnut truffles (about 7–8 ounces)

Lightly grease the inside of a 4- to 6-quart slow cooker with a thin film of butter or neutral oil to help prevent sticking.

Place the unwrapped chocolate hazelnut truffles in an even layer on the bottom of the slow cooker. This should look like a close-up top-down view of truffles covering the base.

Pour 1 1/2 cups of the heavy cream over the truffles, making sure they’re mostly submerged.

Cover and cook on LOW for 30–40 minutes, or until the truffles are very soft and beginning to melt into the cream.

Whisk the truffles and cream together directly in the slow cooker until you have a smooth, glossy chocolate-hazelnut sauce.

Stir in the granulated sugar and vanilla extract until fully dissolved and incorporated.

Add the brioche or challah cubes to the slow cooker, gently folding them into the chocolate mixture so every piece is coated but not crushed.

Pour the remaining 1/2 cup heavy cream evenly over the top to keep the pudding moist as it cooks.

Cover and cook on LOW for 1 1/2 to 2 hours, or until the bread is puffed, the edges look set, and the center is just slightly soft but not liquid.

Turn off the slow cooker and let the dessert rest, covered, for 10–15 minutes to firm up slightly before serving.

Spoon the warm truffle pudding into bowls and, if you like, finish with an extra splash of cream, a scoop of ice cream, or a few toasted nuts on top.

To make this dessert a bit lighter, you can swap half of the heavy cream for whole milk; the texture will be slightly less custardy but still satisfying. For extra hazelnut flavor, stir in 2 tablespoons of hazelnut liqueur or 1–2 tablespoons of chocolate-hazelnut spread along with the vanilla. You can also use sturdy white sandwich bread or leftover dinner rolls instead of brioche—just avoid very dense or very sour breads, which can overwhelm the chocolate. For a mocha version, dissolve 1–2 teaspoons of instant espresso powder into the cream before it goes over the truffles. If you need it less sweet, reduce the granulated sugar to 2 tablespoons or omit it entirely, relying on the truffles alone. Food safety tips: Always keep the slow cooker covered during cooking to maintain a safe temperature, and use the LOW setting as directed so the custard base heats gently but thoroughly. Leftovers should be cooled within 2 hours, transferred to a shallow container, and refrigerated; reheat individual portions in the microwave until steaming hot before eating. Discard any dessert that has been left at room temperature for more than 2 hours to minimize the risk of bacterial growth.