Boozy Chocolate Fondue (Printable)

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

# 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 tbsp unsalted butter
06 - 1 tsp 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

# Directions:

01 - In a medium saucepan over low heat, combine dark chocolate, milk chocolate, and heavy cream. Stir constantly until the chocolate is melted and smooth.
02 - Remove from heat. Stir in unsalted 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 dippers on a serving platter.
05 - Use fondue forks or skewers to dip fruits, marshmallows, cake, and pretzels into the warm boozy chocolate. Enjoy immediately.

# Expert Advice:

01 -
  • It takes less than twenty minutes from start to finish, which means you can decide to make it on a whim and still look like you planned something special.
  • The combination of dark and milk chocolate creates a balance that is neither too bitter nor too sweet, and the liqueur adds just enough warmth without overpowering the flavor.
  • Everyone gathers around the pot, talking and laughing, and somehow dipping things into melted chocolate turns any evening into an event.
02 -
  • Never let the heat go above low or the chocolate will seize into a grainy mess, and if it does start to look separated, a tablespoon of warm cream whisked in vigorously can sometimes bring it back.
  • Add the liqueur after you remove the pan from the heat, not while it is still cooking, because alcohol can cause the chocolate to break if added too early or over direct heat.
  • If you are making this ahead, you can reheat it gently in a double boiler or microwave in short bursts, stirring frequently to keep the texture smooth.
03 -
  • Use the best chocolate you can afford, because it is the star of this dish and cheap chocolate will taste waxy and flat no matter what you do to it.
  • If the fondue starts to cool and thicken, do not crank up the heat, just stir in a teaspoon of warm cream at a time until it loosens back up.
  • Keep a damp cloth nearby to wipe the rim of the fondue pot, it stays tidy and makes the whole setup look more elegant.
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