Boozy Chocolate Fondue (Printable)

Rich chocolate fondue with liqueur, perfect for dipping fruits, marshmallows, and pastries at any celebration.

# What You'll Need:

→ 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 Make It:

01 - In a medium saucepan over low heat, combine the dark chocolate, milk chocolate, and heavy cream. Stir constantly until the chocolate is melted and smooth.
02 - Remove from heat. Stir in the butter, vanilla extract, sea salt, and liqueur. Mix until 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.
04 - Arrange the banana slices, apple wedges, strawberries, marshmallows, cake cubes, and pretzel sticks on a serving platter.
05 - Use fondue forks or skewers to dip fruits, marshmallows, cake, and pretzels into the warm boozy chocolate. Serve immediately.

# Expert Tips:

01 -
  • It takes barely twenty minutes but feels luxurious enough for a special occasion.
  • The warm chocolate with a kick of liqueur is comforting and indulgent without being complicated.
  • Everyone gets to dip their own favorites, which makes it interactive and fun.
  • You can customize the booze or leave it out entirely and it still tastes incredible.
02 -
  • Keep the heat low the entire time because chocolate can seize or scorch in seconds if it gets too hot.
  • Stir constantly while melting to prevent any lumps or uneven heating.
  • Add the liqueur off the heat so the alcohol doesnt cook off too quickly and lose its flavor.
  • If the fondue starts to thicken too much, stir in a splash of warm cream to bring it back to dipping consistency.
03 -
  • Chop the chocolate into small, even pieces so it melts uniformly and quickly.
  • Warm your cream slightly before adding it to the chocolate to help everything blend smoothly.
  • If the fondue starts to split, whisk in a tablespoon of warm cream and it will come back together.
  • Use a fondue pot with a adjustable flame so you can keep the chocolate at the perfect dipping temperature without scorching.
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