Boozy Chocolate Fondue (Printable)

Rich chocolate fondue with liqueur, perfect for dipping fruits, marshmallows, and sweets at gatherings.

# What You Need:

→ Chocolate Fondue

01 - 7 oz dark chocolate, minimum 60% cocoa, chopped
02 - 3.5 oz milk chocolate, chopped
03 - 5 fl oz heavy cream
04 - 1 fl oz liqueur (Baileys, Grand Marnier, Kahlúa, or dark rum)
05 - 1 tablespoon unsalted butter
06 - 1 teaspoon vanilla extract
07 - Pinch of sea salt

→ Dippers

08 - 1 banana, sliced
09 - 1 apple, cut into wedges
10 - 3.5 oz strawberries
11 - 3.5 oz marshmallows
12 - 3.5 oz pound cake or brioche, cubed
13 - 1.75 oz pretzel sticks

# Directions:

01 - Combine dark chocolate, milk chocolate, and heavy cream in a medium saucepan over low heat. Stir constantly until chocolate is completely melted and smooth.
02 - Remove from heat. Stir in butter, vanilla extract, sea salt, and liqueur. Mix until the mixture is glossy and fully incorporated.
03 - Pour the chocolate mixture into a fondue pot or heatproof bowl. Keep warm over a low flame or tea light to maintain optimal dipping consistency.
04 - Arrange all prepared fruits, marshmallows, cake cubes, and pretzels on a serving platter for easy access.
05 - Use fondue forks or skewers to dip fruits, marshmallows, cake, and pretzels into the warm boozy chocolate. Serve immediately.

# Expert Advice:

01 -
  • It takes twenty minutes from start to finish but feels like something you labored over for hours.
  • The boozy twist makes it grown-up enough for dinner parties but playful enough that everyone loosens up around the table.
  • You get to eat dessert with your hands, which is oddly liberating after a formal meal.
02 -
  • If the chocolate seizes and turns grainy, it usually means water got in or the heat was too high, so keep everything dry and the flame gentle.
  • The fondue will thicken as it sits, so stir it occasionally and add a splash of cream if it gets too stiff to dip comfortably.
03 -
  • Use a silicone spatula instead of a wooden spoon when melting the chocolate, it scrapes the bottom of the pan more cleanly and prevents scorching.
  • If the fondue gets too thick, whisk in a teaspoon of cream at a time until it reaches the right consistency, don't dump it all in at once.
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