Boozy Chocolate Fondue (Printable Version)

Decadent chocolate fondue with liqueur, perfect for dipping fruits, marshmallows, and pastries at any gathering.

# List of Ingredients:

→ Chocolate Fondue

01 - 7 oz dark chocolate (at least 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 Steps:

01 - In a medium saucepan over low heat, combine dark chocolate, milk chocolate, and heavy cream. Stir constantly until chocolate is completely melted and smooth.
02 - Remove from heat and stir in butter, vanilla extract, sea salt, and liqueur. Mix thoroughly until the mixture is 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 to maintain ideal dipping consistency.
04 - Organize all dippers on a serving platter, ensuring variety and visual appeal for guests.
05 - Use fondue forks or skewers to dip fruits, marshmallows, cake, and pretzels into the warm boozy chocolate. Serve immediately.

# Expert Suggestions:

01 -
  • It turns any regular evening into a cozy event without requiring fancy skills or hours in the kitchen.
  • The boozy twist makes it feel indulgent and grown up, perfect for when you want dessert to have a little edge.
  • You can customize the liqueur to match your mood or the season, from citrusy Grand Marnier in summer to dark rum in winter.
  • Cleanup is minimal, just one pot and a few skewers, which means more time enjoying and less time scrubbing.
02 -
  • Never let the heat go above low or the chocolate will seize into a grainy mess instead of staying smooth and glossy.
  • Add the liqueur after removing from heat, not during, or the alcohol can cook off too quickly and lose its flavor punch.
  • If the fondue gets too thick as it sits, stir in a teaspoon of warm cream at a time until it loosens back up to dipping consistency.
03 -
  • Use the best quality chocolate you can afford because it's the star of the show and cheap stuff can taste waxy or dull.
  • Chop the chocolate into uniform pieces so it melts evenly and you don't end up with chunks floating in cream.
  • If you want to make this ahead, prepare the fondue up to the point of adding the liqueur, then refrigerate and gently reheat with the booze stirred in just before serving.
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