Boozy Chocolate Fondue (Printable)

Rich chocolate fondue infused with liqueur, perfect for dipping fruits, pastries, and sweets at gatherings.

# Ingredient List:

→ Chocolate Fondue

01 - 7 oz dark chocolate (60% cocoa minimum), 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

# Directions:

01 - Combine dark chocolate, milk chocolate, and heavy cream in a medium saucepan over low heat. Stir constantly until completely melted and smooth.
02 - Remove from heat and stir in butter, vanilla extract, sea salt, and liqueur until the mixture achieves a glossy, fully integrated consistency.
03 - Pour the chocolate mixture into a fondue pot or heatproof bowl and maintain warmth over a low flame or tea light throughout service.
04 - Organize sliced banana, apple wedges, strawberries, marshmallows, cake cubes, and pretzel sticks on a serving platter.
05 - Using fondue forks or wooden skewers, dip fruits, marshmallows, cake, and pretzels into the warm boozy chocolate and consume immediately.

# Expert Tips:

01 -
  • It comes together in under twenty minutes but feels like a special occasion every single time.
  • You can swap the liqueur based on your mood or what's already open in the cupboard.
  • It turns any quiet evening into something playful and a little indulgent without much effort at all.
02 -
  • Never let the chocolate boil or it will seize into a grainy mess that no amount of stirring will fix.
  • Add the liqueur after you remove the pot from heat, not during, or the alcohol can cook off too fast and leave a harsh aftertaste.
  • If the fondue gets too thick as it sits, whisk in a tablespoon of warm cream to bring it back to life.
03 -
  • Use a heatproof silicone spatula instead of a whisk, it scrapes the bottom of the pan better and prevents scorching.
  • If you don't have a fondue pot, a small slow cooker set on warm works perfectly and keeps the chocolate at the ideal dipping temperature for hours.
  • Always taste your chocolate before adding the liqueur so you can adjust the sweetness or add a pinch more salt if needed.
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