Boozy Chocolate Fondue (Print Version)

Rich melted chocolate infused with liqueur, ideal for dipping fruits, marshmallows, and pastries at gatherings.

# What You 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:

01 - Combine dark chocolate, milk chocolate, and heavy cream in a medium saucepan over low heat. Stir constantly until chocolate is completely melted and smooth.
02 - Remove from heat and stir in butter, vanilla extract, sea salt, and liqueur. Mix until the fondue achieves a glossy, fully combined consistency.
03 - Pour the chocolate mixture into a fondue pot or heatproof bowl. Maintain warmth over a low flame or tea light to prevent solidification.
04 - Arrange all dippers on a serving platter, organizing fruits, marshmallows, cake pieces, and pretzels 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 takes less than 20 minutes but feels like an event, especially when everyone gathers around with forks in hand.
  • You can swap the liqueur based on your mood or what's already open in the cabinet.
  • Cleanup is shockingly easy since everything melts together in one pot.
  • It works as a centerpiece for celebrations or just a Tuesday night when you want something a little indulgent.
02 -
  • Keep the heat low when melting the chocolate or it can seize up and turn grainy, patience is your friend here.
  • If the fondue gets too thick as it sits, stir in a tablespoon of warm cream to loosen it back up.
  • Use a heatproof spatula instead of a whisk to avoid incorporating too much air, which can make the texture weird.
03 -
  • Use good quality chocolate because it's the star here, cheap stuff tastes waxy and won't melt as smoothly.
  • If you want to skip the alcohol, replace the liqueur with an extra tablespoon of cream and a teaspoon of your favorite extract like almond or peppermint.
  • Don't forget the sea salt, it's the difference between good fondue and unforgettable fondue.
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