Boozy Chocolate Fondue (Printable)

Rich chocolate fondue with liqueur, perfect for dipping fruits, marshmallows, and pastries at any celebration.

# Ingredient List:

→ 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 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

# Steps:

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. Stir until the mixture is glossy and fully incorporated.
03 - Pour chocolate mixture into a fondue pot or heatproof bowl. Maintain temperature over low heat or use a tea light to keep warm throughout serving.
04 - Organize all prepared dippers on a serving platter in an appealing arrangement.
05 - Use fondue forks or skewers to dip fruits, marshmallows, cake pieces, and pretzels into the warm chocolate. Serve immediately while chocolate remains warm.

# Expert Advice:

01 -
  • It feels like a celebration without requiring a reason to celebrate.
  • The liqueur adds a warmth and depth that makes every dip feel a little more grown-up.
  • It turns dessert into an experience, not just a plate you pass around.
  • You can prep everything in under 20 minutes and still look like you tried really hard.
02 -
  • Never let the heat get too high or the chocolate will seize into a grainy mess—low and slow is the only way.
  • Stir in the liqueur off the heat to preserve its flavor and prevent the alcohol from cooking off too quickly.
  • If the fondue starts to thicken too much, whisk in a splash of warm cream to bring it back to life.
03 -
  • Chop the chocolate into small, even pieces so it melts uniformly and doesn't scorch.
  • Warm your cream slightly before adding it to the chocolate—it helps everything come together faster and smoother.
  • If you're making this ahead, reheat it gently in a double boiler and whisk in a bit of cream to restore the silky texture.
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