Boozy Chocolate Fondue (Printer version)

Rich chocolate fondue with liqueur, perfect for dipping fruits, marshmallows, cake, and pretzels 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 the chocolate is completely melted and the mixture achieves a smooth consistency.
02 - Remove from heat and stir in the butter, vanilla extract, sea salt, and liqueur. Mix thoroughly until the fondue is glossy and all ingredients are fully incorporated.
03 - Pour the chocolate mixture into a fondue pot or heatproof bowl. Keep the fondue warm over a low flame or tea light throughout service.
04 - Arrange banana slices, apple wedges, strawberries, marshmallows, cake cubes, and pretzel sticks on a serving platter.
05 - Use fondue forks or wooden skewers to dip fruits, marshmallows, cake, and pretzels into the warm boozy chocolate. Serve immediately.

# Expert Advice:

01 -
  • It takes less than twenty minutes from start to finish, so you can decide to make it on a whim.
  • The boozy twist makes it feel special without any complicated techniques or fancy equipment.
  • Everyone gathers around the pot, laughing and dipping, which turns dessert into an experience instead of just another course.
02 -
  • Always use low heat when melting chocolate, high heat can cause it to seize into a thick, grainy mess that is nearly impossible to fix.
  • If your fondue gets too thick as it sits, stir in a teaspoon of warm cream at a time until it loosens up again.
  • Taste the fondue before serving and adjust the liqueur if you want it boozier or the salt if it needs more contrast.
03 -
  • Use good quality chocolate because it is the star of the show, and cheaper chocolate can taste waxy or flat.
  • Stir in the liqueur off the heat so the alcohol does not cook off completely, you want that boozy warmth to stay.
  • If you are serving this at a party, prep all your dippers in advance and keep them covered in the fridge so you can focus on melting the chocolate when guests arrive.
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