Boozy Chocolate Fondue (Print)

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

# What You Need:

→ 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 chocolate is completely melted and smooth.
02 - Remove saucepan from heat. Stir in butter, vanilla extract, sea salt, and liqueur until the mixture is glossy and fully combined.
03 - Pour chocolate mixture into fondue pot or heatproof bowl. Keep warm over low flame or tea light throughout 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 warm boozy chocolate. Serve immediately.

# Helpful Hints:

01 -
  • It takes less than twenty minutes from start to finish, leaving you free to actually enjoy your guests instead of hiding in the kitchen.
  • The silky texture and boozy warmth make it feel like a fancy dessert without any complicated techniques or special equipment.
02 -
  • Keep the heat low when melting the chocolate or it can seize up and turn grainy instead of smooth.
  • Add the liqueur off the heat to preserve its flavor and prevent the alcohol from cooking off too much.
03 -
  • Use the best chocolate you can afford because it really is the star of the show and the flavor will shine through.
  • Stir gently and avoid overheating, patience here makes all the difference between silky and grainy.
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