Boozy Chocolate Fondue (Printer-Friendly)

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

# What You’ll Need:

→ 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 Make It:

01 - In a medium saucepan over low heat, combine dark chocolate, milk chocolate, and heavy cream. Stir constantly until chocolate is melted and smooth.
02 - Remove from heat. Stir in butter, vanilla extract, sea salt, and liqueur. Mix until glossy and fully combined.
03 - Pour chocolate mixture into a fondue pot or heatproof bowl. Keep warm over a low flame or tea light.
04 - Arrange all dippers on a serving platter.
05 - Use fondue forks or skewers to dip fruits, marshmallows, cake, and pretzels into warm boozy chocolate. Serve immediately.

# Expert Tips:

01 -
  • It turns any evening into an occasion without the fuss of plating or precision.
  • The splash of liqueur adds warmth and complexity that makes each dip feel a little indulgent.
  • Everyone gets to customize their bites, which means no arguments and plenty of laughter.
  • It stays silky and smooth as long as you keep the heat gentle, so there's no rushing.
02 -
  • Never let the heat go above low or the chocolate will break and turn oily instead of smooth.
  • If the fondue thickens too much, stir in a teaspoon of warm cream at a time until it loosens up again.
  • Add the liqueur off the heat to preserve its flavor and prevent the alcohol from cooking off too quickly.
03 -
  • Chop your chocolate into small, even pieces so it melts uniformly and doesn't leave stubborn chunks.
  • A pinch of espresso powder (even if you don't add coffee liqueur) will deepen the chocolate flavor without making it taste like coffee.
  • If serving a crowd, double the recipe and use two fondue pots so no one has to wait their turn.
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