Boozy Chocolate Fondue (Printable Version)

Rich chocolate fondue with liqueur, ideal for dipping fruits, marshmallows, and sweets at any celebration.

# What You'll Need:

→ Chocolate Fondue

01 - 7 oz dark chocolate (minimum 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

# 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 mixture reaches a smooth consistency.
02 - Remove saucepan from heat. Add butter, vanilla extract, sea salt, and liqueur. Stir thoroughly until the mixture becomes glossy and all ingredients are fully incorporated.
03 - Pour the chocolate mixture into a fondue pot or heatproof bowl. Maintain temperature over a low flame or tea light to keep the fondue warm and pourable.
04 - Arrange banana slices, apple wedges, strawberries, marshmallows, cake cubes, and pretzel sticks on a serving platter for easy access.
05 - Use fondue forks or skewers to dip fruits, marshmallows, cake, and pretzels into the warm chocolate mixture. Serve immediately while fondue maintains optimal temperature.

# Expert Hints:

01 -
  • It comes together in under half an hour but feels like you planned something luxurious and indulgent.
  • The liqueur adds grown-up depth without overpowering the chocolate, and you can swap spirits based on what you have or love.
  • Dipping things into warm chocolate is ridiculously fun and turns any gathering into an event.
02 -
  • Keep the heat low when melting the chocolate or it will seize into a grainy mess that no amount of stirring will fix.
  • Add the liqueur after removing the pot from heat; alcohol can cause chocolate to stiffen if added while its still on the flame.
  • If the fondue thickens too much as it sits, whisk in a teaspoon of warm cream at a time until it loosens back up.
03 -
  • Use a silicone spatula to scrape every bit of fondue from the pot; you will want to savor every last glossy spoonful.
  • If the fondue starts to look matte or separated, whisk in a teaspoon of warm cream and it will come back to life instantly.
  • Set out fondue forks or wooden skewers ahead of time so no one has to hunt for them once the chocolate is ready and calling.
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