Boozy Chocolate Fondue (Printable Version)

Rich chocolate fondue infused with liqueur, perfect for dipping fruits, pastries, and sweets at any gathering.

# What You'll 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 - In a medium saucepan over low heat, combine the dark chocolate, milk chocolate, and heavy cream. Stir constantly until the chocolate is completely melted and smooth.
02 - Remove from heat and stir in the butter, vanilla extract, sea salt, and liqueur. Mix until the mixture is glossy and fully combined.
03 - Pour the chocolate mixture into a fondue pot or heatproof bowl. Keep warm over a low flame or tea light throughout serving.
04 - Arrange all prepared dippers on a serving platter in an organized and visually appealing manner.
05 - Use fondue forks or skewers to dip fruits, marshmallows, cake, and pretzels into the warm boozy chocolate. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under twenty minutes, so you can pull off something impressive without any stress.
  • The boozy kick makes it feel special, like youre treating yourself and your guests to something grown-up and fun.
  • You can dip almost anything into it, which means everyone gets to build their own perfect bite.
  • Leftovers reheat beautifully, so you can sneak a spoonful straight from the pot the next day.
02 -
  • Never let the heat go above low or the chocolate will seize into a grainy mess, and there's no coming back from that.
  • Stir constantly while melting, because even a few seconds of neglect can lead to scorched chocolate on the bottom of the pan.
  • Add the liqueur off the heat to preserve its flavor and prevent the alcohol from cooking off too quickly.
  • If the fondue gets too thick as it sits, whisk in a splash of warm cream to bring it back to life.
03 -
  • Chop the chocolate into small, uniform pieces so it melts evenly and you don't end up with stubborn chunks.
  • Warm the cream slightly before adding it to the chocolate to prevent any temperature shock that could cause seizing.
  • If you're making this ahead, store the fondue in the fridge and gently reheat it in a double boiler, stirring constantly until smooth again.
  • Use a mix of sweet and salty dippers to keep your palate interested and prevent chocolate fatigue.
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