Boozy Chocolate Fondue (Print Version)

Rich chocolate fondue with liqueur, ideal for dipping fruits, marshmallows, and pastries at celebrations.

# What You'll Need:

→ Chocolate Fondue

01 - 7 oz dark chocolate, chopped (at least 60% cocoa)
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 strawberries
11 - 3.5 oz marshmallows
12 - 3.5 oz pound cake or brioche, cubed
13 - 1.75 oz pretzel sticks

# How To:

01 - In a medium saucepan over low heat, combine the dark chocolate, milk chocolate, and heavy cream. Stir constantly until the chocolate is completely melted and smooth.
02 - Remove from heat. Stir in the butter, vanilla extract, sea salt, and liqueur. Mix until glossy and fully combined.
03 - Pour the chocolate mixture into a fondue pot or heatproof bowl. Keep warm over a low flame or tea light.
04 - Arrange all dippers 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 Tips:

01 -
  • It turns any evening into an occasion without requiring fancy skills or a long ingredient list.
  • The liqueur adds warmth and complexity that makes plain chocolate feel too simple to go back to.
  • Dipping things into melted chocolate is unexpectedly entertaining, especially after the second glass of wine.
02 -
  • Never let the chocolate boil or it will seize into a grainy, unusable mess, low and slow is the only way.
  • If the fondue gets too thick, whisk in a tablespoon of warm cream at a time until it loosens back up to dipping consistency.
  • Add the liqueur off the heat to preserve its flavor and prevent the alcohol from cooking off entirely.
03 -
  • Chop your chocolate into uniform pieces so it melts evenly and you don't end up with lumps floating in cream.
  • Warm your liqueur slightly before adding it to prevent temperature shock that can cause the chocolate to stiffen.
  • If you're making this ahead, reheat gently in a double boiler and whisk in a splash of cream to bring it back to life.
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