Boozy Chocolate Fondue (Print Version)

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

# Components:

→ Chocolate Fondue

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

→ 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

# Preparation 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 achieves a smooth consistency.
02 - Remove from heat and stir in butter, vanilla extract, sea salt, and liqueur until the mixture is glossy and fully incorporated.
03 - Pour the chocolate mixture into a fondue pot or heatproof bowl and maintain temperature over a low flame or tea light.
04 - Arrange all prepared fruits, marshmallows, cake pieces, and pretzel sticks on a serving platter.
05 - Use fondue forks or skewers to dip fruits, marshmallows, cake, and pretzels into the warm chocolate mixture. Serve immediately.

# Expert Advice:

01 -
  • The boozy element transforms simple melted chocolate into something that tastes like you spent hours perfecting it, but takes barely twenty minutes.
  • It's the kind of dessert that makes people feel special without demanding you stay in the kitchen while they eat.
02 -
  • Low heat is non-negotiable—chocolate scorches faster than you'd think, and scorched chocolate tastes like regret.
  • If your chocolate seizes or breaks, a tablespoon of warm cream stirred in with patience will usually bring it back to silky life.
03 -
  • Chop your chocolate into small, even pieces before heating—they melt more uniformly and prevent that one stubborn chunk that refuses to cooperate.
  • Keep your cream warm but not boiling; temperature stability is what separates silky fondue from gritty disappointment.
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