Hot Crock Chocolate Pudding

6 eggs, at room temperature
4 c. heavy cream, at room temperature
1/8 tsp. salt
1 lb. semisweet chocolate chips
1/4 c. marshmallow cream, like Fluff
Grated chocolate, for garnishing

In a medium slow cooker, whisk together eggs, cream, and salt.  Add the chocolate chips, cover and set the slow cooker to high heat to melt, about 30 minutes.  Whisk mixture together until smooth.

Cook on low heat for another 30 minutes.  Scrape down the slow cooker; whisk the pudding.  Cook until set at the edges but loose in center, 1 hour 15 minutes; whisk until smooth.  Hold on the warm setting.

Just before serving, whisk the pudding.  Spoon into mugs or bowls and then top with marshmallow cream.  Garnish with grated chocolate.