Boozy Chocolate Fondue (Printable)

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

# 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

# Method:

01 - In a medium saucepan over low heat, combine the dark chocolate, milk chocolate, and heavy cream. Stir constantly until the chocolate is fully melted and smooth.
02 - Remove from heat. Stir in the unsalted butter, vanilla extract, sea salt, and liqueur. Mix until the mixture achieves a glossy, fully combined consistency.
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 temperature.
04 - Arrange all prepared fruits, marshmallows, cake, 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 transforms a simple kitchen moment into something that feels like celebration without requiring you to fuss for hours.
  • Everyone gathers around the same pot, which somehow makes ordinary fruit taste like you've uncovered a delicious secret together.
02 -
  • If your chocolate starts to thicken as it sits, stir in cream by the teaspoon rather than adding more liqueur, which will throw off the flavor balance you worked to achieve.
  • The fondue stays its best self for about 45 minutes, so start eating within 20 minutes of finishing it or you'll chase a texture you can't quite get back.
03 -
  • Warm your dipping forks under hot water before the first dip so they don't steal heat from your chocolate and cool it too quickly.
  • If you're making this ahead, you can prepare the chocolate mixture and reheat it gently when guests arrive, which somehow makes you feel organized even though you know better.
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