Boozy Chocolate Fondue (Print Version)

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

# 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

# How-To:

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 is smooth.
02 - Remove saucepan from heat. Add butter, vanilla extract, sea salt, and liqueur to the melted chocolate. Stir until glossy and fully combined.
03 - Pour the chocolate mixture into a fondue pot or heatproof bowl. Maintain warmth over a low flame or tea light throughout serving.
04 - Arrange all prepared fruits, marshmallows, cake, and pretzels on a serving platter in an organized manner.
05 - Use fondue forks or skewers to dip fruits, marshmallows, cake cubes, and pretzels into the warm boozy chocolate. Serve immediately while chocolate remains at optimal temperature.

# Expert Advice:

01 -
  • It turns any ordinary evening into something special without requiring pastry school skills or fancy equipment.
  • The splash of liqueur deepens the chocolate in a way that feels indulgent and surprising every single time.
  • Everyone gathers around one pot, laughing and stealing bites, which makes it as much about the moment as the dessert itself.
02 -
  • Low heat is your best friend here, because high heat will cause the chocolate to seize or separate, and there is no coming back from that.
  • Add the liqueur after you remove the pan from the heat, not during, or the alcohol will cook off and you will lose that beautiful depth of flavor.
  • If the fondue gets too thick as it sits, stir in a tablespoon of warm cream at a time until it loosens up again.
03 -
  • Use a heavy-bottomed saucepan to prevent hot spots that can scorch the chocolate before it even melts.
  • Chop your chocolate into small, uniform pieces so everything melts at the same rate and you do not end up with chunks.
  • If you are serving this at a party, prep all your dippers ahead of time and keep them covered in the fridge so you are not scrambling at the last minute.
  • A splash of espresso in place of some of the cream will deepen the chocolate flavor and make the whole thing taste even more luxurious.
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