Boozy Chocolate Fondue (Printable)

Decadent chocolate fondue with liqueur, perfect for dipping fruits, pastries, and sweets at celebrations.

# 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 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 fresh 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 - Place dark chocolate, milk chocolate, and heavy cream in a medium saucepan over low heat. Stir constantly until chocolate is completely melted and mixture is smooth.
02 - Remove saucepan from heat. Add butter, vanilla extract, sea salt, and liqueur. Stir until mixture is glossy and fully combined.
03 - Pour chocolate mixture into a fondue pot or heatproof bowl. Maintain warm temperature over a low flame or tea light during service.
04 - Arrange sliced banana, 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 Advice:

01 -
  • It comes together in less time than it takes to set the table, yet tastes like you labored for hours.
  • The boozy twist makes it feel grown-up and celebratory without being overly sweet or cloying.
02 -
  • Never let the chocolate boil or it will seize up and turn into a grainy, unusable mess.
  • Adding the liqueur off the heat prevents the alcohol from evaporating too quickly and keeps the flavor vibrant.
03 -
  • Chop the chocolate into small, even pieces so it melts uniformly and doesn't leave you with stubborn chunks.
  • If the fondue thickens too much as it sits, whisk in a tablespoon of warm cream to bring it back to life.
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