Boozy Chocolate Fondue (Printable)

Decadent chocolate fondue infused with spirits, perfect for dipping fruits and sweets. Great for celebrations or cozy gatherings.

# What You'll Need:

→ Chocolate Fondue Base

01 - 7 ounces dark chocolate (at least 60% cocoa), chopped
02 - 3.5 ounces milk chocolate, chopped
03 - 2/3 cup heavy cream
04 - 2 tablespoons 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 ounces strawberries
11 - 3.5 ounces marshmallows
12 - 3.5 ounces pound cake or brioche, cubed
13 - 1.75 ounces pretzel sticks

# How To Make It:

01 - In a medium saucepan over low heat, combine the dark chocolate, milk chocolate, and cream. Stir constantly until the chocolate is melted and smooth, being careful not to scorch the mixture.
02 - Remove from heat. Stir in the butter, vanilla extract, sea salt, and liqueur. Mix until 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 dipping consistency.
04 - Arrange the sliced banana, apple wedges, strawberries, marshmallows, pound cake cubes, and pretzel sticks on a serving platter.
05 - Use fondue forks or skewers to dip fruits, marshmallows, cake, and pretzels into the warm boozy chocolate. Serve immediately while chocolate remains fluid and warm.

# Expert Suggestions:

01 -
  • The combination of dark and milk chocolate creates the perfect balance of bitter and sweet
  • Adding liqueur gives it that adult dinner party edge everyone secretly wants
  • It comes together in twenty minutes but makes you look like you planned something elaborate
02 -
  • Any splash of water will seize your chocolate into a grainy mess, so make sure all utensils and bowls are completely dry
  • The fondue thickens as it cools, so keep that flame low and steady throughout your gathering
  • Overheating chocolate causes it to separate, so low and slow is the only way to go
03 -
  • Chop your chocolate into uniform pieces before starting for even melting
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge
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