Boozy Chocolate Fondue (Printable)

Decadent chocolate fondue with liqueur, perfect for dipping fruits, marshmallows, and pastries at gatherings.

# What Goes In:

→ 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

# How to Make It:

01 - Combine dark chocolate, milk chocolate, and heavy cream in a medium saucepan over low heat. Stir constantly until chocolate melts completely and mixture becomes smooth.
02 - Remove saucepan from heat. Stir in butter, vanilla extract, sea salt, and liqueur until the mixture achieves a glossy, fully combined consistency.
03 - Pour chocolate mixture into fondue pot or heatproof bowl. Maintain warmth over low flame or tea light throughout service.
04 - Arrange prepared banana slices, apple wedges, strawberries, marshmallows, pound cake cubes, and pretzel sticks on a serving platter.
05 - Using fondue forks or skewers, dip fruits, marshmallows, cake, and pretzels into warm chocolate fondue. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under twenty minutes but feels like you spent hours on something fancy.
  • The boozy kick elevates plain chocolate into something grown-up and celebratory without being heavy.
  • You can customize the liqueur to match your mood or whatever bottle is already open in your cabinet.
  • Everyone gathers around the pot, laughing and dipping, which turns dessert into an experience instead of just a course.
02 -
  • Keep the heat low when melting the chocolate or it can seize into a grainy mess instead of staying smooth.
  • Add the liqueur off the heat to preserve its flavor and prevent the alcohol from cooking off too quickly.
  • If the fondue thickens as it sits, stir in a splash of warm cream to bring it back to life.
03 -
  • Use high quality chocolate with a smooth melt, cheap chocolate can turn grainy or waxy when heated.
  • Stir the fondue every few minutes as it sits to keep the texture even and prevent a skin from forming on top.
  • If you want to get fancy, rim the fondue pot with a little orange zest or a dusting of cocoa powder before serving.
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