Boozy Chocolate Fondue (Printable Version)

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

# What You Need:

→ Chocolate Fondue

01 - 7 oz dark chocolate (60% cocoa minimum), 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 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 Make It:

01 - Combine dark chocolate, milk chocolate, and heavy cream in a medium saucepan over low heat. Stir constantly until chocolate is completely melted and the mixture reaches a smooth consistency.
02 - Remove from heat and stir in butter, vanilla extract, sea salt, and liqueur. Mix thoroughly until the mixture achieves a glossy, homogeneous blend.
03 - Pour the prepared chocolate mixture into a fondue pot or heatproof bowl. Maintain warmth over a low flame or tea light throughout service.
04 - Organize all prepared fruits, marshmallows, cake cubes, and pretzel sticks on a serving platter for guest access.
05 - Use fondue forks or wooden skewers to dip fruits, marshmallows, cake, and pretzels into the warm chocolate mixture. Consume immediately for optimal flavor and texture.

# Expert Advice:

01 -
  • It transforms a simple dessert into an experience where everyone gathers around the pot, laughing and dipping.
  • The splash of liqueur adds a grown up twist that makes even store bought chocolate taste luxurious.
  • You can prep everything in under twenty minutes, which means more time with your guests and less time stressing in the kitchen.
02 -
  • Keep the heat low throughout the process because high heat will cause the chocolate to seize into a grainy mess that cannot be saved.
  • Stir constantly while melting to prevent hot spots and ensure a smooth, even texture.
  • If the fondue starts to thicken too much, add a splash of warm cream and stir gently to bring it back to life.
03 -
  • Toast the cake cubes in the oven for five minutes before serving to give them a crisp edge that holds up better under the weight of the chocolate.
  • Use a mix of sweet and salty dippers to create contrast and keep your palate interested throughout the meal.
  • If you want a thicker fondue, reduce the cream slightly or add an extra 50 grams of chocolate.
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