Boozy Chocolate Fondue (Printable)

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

# What You'll Need:

→ Chocolate Fondue Base

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

→ Dipping Accompaniments

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 - 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 the mixture achieves a smooth consistency.
02 - Remove from heat. Stir in the butter, vanilla extract, sea salt, and liqueur. Mix thoroughly until the mixture is glossy and all components are fully incorporated.
03 - Pour the chocolate mixture into a fondue pot or heatproof bowl. Maintain warmth over a low flame or tea light throughout the gathering.
04 - Arrange the banana slices, apple wedges, strawberries, marshmallows, cake cubes, and pretzel sticks on a serving platter for guest access.
05 - Use fondue forks or skewers to dip the fruits, marshmallows, cake, and pretzels into the warm boozy chocolate. Serve immediately while the chocolate remains at optimal temperature.

# Expert Advice:

01 -
  • It transforms any ordinary evening into something that feels special without requiring fancy skills or hours of prep.
  • The boozy kick makes it grown up enough for date nights but playful enough that everyone ends up fighting over the last strawberry.
02 -
  • Never let the chocolate boil or even simmer, it will turn grainy and broken and no amount of stirring will save it.
  • Add the liqueur off the heat, not while the pan is still on the burner, because alcohol can make chocolate seize if introduced at the wrong temperature.
03 -
  • Use the best chocolate you can afford, because it is the star here and cheap chocolate will taste waxy and flat.
  • If you do not have a fondue pot, a small slow cooker on the warm setting works perfectly and keeps everything at the right temperature for hours.
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