Boozy Chocolate Fondue (Printable)

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

# Ingredient List:

→ Chocolate Fondue

01 - 7 oz dark chocolate, at least 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 Prepare:

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

# Expert Suggestions:

01 -
  • It comes together in less time than it takes to pick a movie, yet feels fancy enough for a special occasion.
  • The splash of liqueur adds warmth and depth that makes plain chocolate fondue taste flat by comparison.
  • Everyone gets to personalize their experience by choosing their favorite dippers, so there's no arguing over dessert.
  • It keeps people at the table longer, dipping and chatting, which is exactly what good food should do.
02 -
  • Never let the chocolate boil or even simmer, because high heat will cause it to seize into a grainy, unusable mess that no amount of stirring will fix.
  • Add the liqueur after removing the pan from heat, not during melting, or the alcohol can cause the chocolate to separate and turn oily.
  • If your fondue starts to thicken too much as it sits, whisk in a tablespoon of warm cream to bring it back to the right consistency.
03 -
  • Chop your chocolate into uniform pieces so it melts at the same rate and you don't end up fishing out stubborn chunks.
  • Warm your liqueur slightly before adding it to the chocolate, which helps it incorporate smoothly without cooling down the fondue.
  • If you're serving a crowd, make a double batch and keep the extra warm in a small slow cooker so you can refill the fondue pot without interrupting the fun.
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