Chocolate Fondue With A Kick: Alcoholic Twist On A Classic

Chocolate fondue is a fun and easy dessert to make, and it can be made with alcohol for a more grown-up version. The basic recipe involves melting chocolate and adding cream, and you can use a fondue pot, or a regular pot with a tea candle underneath to keep the chocolate warm. To make an alcoholic fondue, simply add a splash of your chosen alcohol, such as brandy, Baileys, Frangelico, Amaretto, or Kahlua. Dip fruit, biscuits, cake, or marshmallows into the warm chocolate for a delicious treat.

Choosing your chocolate

The chocolate you use for your alcoholic fondue is important. Not all chocolate chips melt well, so it's worth investing in good-quality chocolate.

If you're in the US, Ghirardelli or Guittard bittersweet or semisweet chips are recommended. If you don't have access to those brands, a chocolate baking bar is a good alternative. Usually found in the baking aisle above the chocolate chips, Ghirardelli or Baker's brands are widely available.

If you're in the UK, Monin chocolate sauce is a good option.

For a creamier, lighter version, you can add white chocolate. Guittard white chocolate chips are a good choice as they melt better than other brands.

If you're using chocolate chips, you'll need 10 ounces (283 grams). If you're using a chocolate bar, chop it into small pieces. You'll need 3 1/2-ounce bars.

When the chocolate is fully melted, the fondue will be glossy, thick, and smooth.

Selecting your alcohol

The alcohol you choose for your chocolate fondue can make or break the dish, so it's important to select the right one. Here are some tips and suggestions to help you choose:

• Complementary flavours: When selecting an alcohol for your fondue, look for flavours that will complement the chocolate. For example, if you're using dark chocolate, you might want to choose a dark liquor such as brandy, whisky, or rum. If you're using milk chocolate, a sweeter liquor such as Baileys, Amaretto, or Frangelico would pair well.
• Intensity: Consider the intensity of the alcohol you choose. You don't want the alcohol to overpower the chocolate, so opt for something with a subtle flavour that will enhance, rather than overwhelm, the chocolate.
• Quantity: It's important to use the right amount of alcohol in your fondue. Too much, and it may seize the chocolate or make it grainy. Start with a small amount and taste as you go, adding more if needed.
• Personal preference: Ultimately, the alcohol you choose is a matter of personal preference. If you're unsure, opt for a classic pairing such as chocolate and orange liquor, or chocolate and Baileys. Or, get creative and experiment with different alcohols to find your perfect combination.
• Alcohol-free: If you prefer not to use alcohol, there are still plenty of ways to flavour your fondue. Try adding a splash of orange juice or espresso, or infusing your cream with aromatics such as lemongrass or Earl Grey tea.

Preparing your fruit

Fruit is a great option for dipping into your alcoholic chocolate fondue. Here are some tips and suggestions for preparing your fruit:

Variety of Fruits: Offer a variety of fruits such as strawberries, bananas, pineapple, kiwi, dragon fruit, papaya, mangoes, apples, oranges, grapes, and melon. You can also use dried fruits like apricots, figs, and dates.

Cutting and Preparation: Cut the fruits into bite-sized pieces or chunks to make it easier for dipping. If using small fruits like berries or grapes, you can leave them whole. You can also create fruit skewers by threading the fruit onto bamboo skewers or popsicle sticks. This makes it easier for your guests to dip and enjoy.

Freezing Fruit: For a unique twist, try freezing your fruit before serving. Wash and dry the fruit, cut into desired sizes if needed, and then lay them out on a baking sheet. Place the sheet in the freezer until the fruit is firm. This works especially well with bananas, grapes, berries, and kiwi.

Presentation: Arrange the fruit attractively on platters or plates around the fondue pot. You can also provide small tongs or forks for your guests to use when dipping the fruit.

Pairing with Other Dippers: In addition to fruit, consider offering other dippers such as cookies, marshmallows, or pound cake cubes to provide a variety of textures and flavours.

By following these tips, you'll have a delicious and visually appealing selection of fruit ready for dipping into your alcoholic chocolate fondue.

Melting the chocolate

To begin, it's important to choose the right type of chocolate. Opt for chopped chocolate or good-quality chocolate chips. Not all brands of chocolate chips melt well, so go for trusted brands like Ghirardelli or Guittard bittersweet or semisweet chips. If you can't find these, chocolate baking bars are a good alternative and are usually found in the baking aisle.

Now, let's get into the melting process:

• Combine the chocolate with other ingredients like cream, milk, or a pinch of salt in a saucepan or a stovetop-proof fondue pot. If you're adding alcohol, such as Frangelico, Amaretto liqueur, or Bailey's Irish Cream, you can add it at this stage as well. However, if you're using a flammable alcohol, be cautious and avoid heating it directly.
• Place the pot over low heat and stir occasionally to prevent the mixture from scorching or becoming grainy. It's crucial not to let the fondue come to a simmer or boil.
• Continue heating until the chocolate is fully melted. You'll know it's ready when it becomes glossy, thick, and smooth.
• Once melted, you can stir in any additional ingredients like vanilla extract or liqueurs.
• If the fondue is too thick, you can adjust the consistency by whisking in additional cream or milk gradually until you achieve the desired consistency.
• Finally, transfer the melted chocolate fondue to your fondue pot or serving dish. Keep it warm using a small flame, tea light candle, or a heating pad.

Remember, melting chocolate requires patience and low heat to achieve the best results. Enjoy your delicious alcoholic chocolate fondue!

Dipping your treats

Now for the fun part: dipping your treats!

The options are endless, but here are some ideas to get you started:

• Strawberries
• Bananas
• Pineapple
• Apricots (dried or fresh)
• Pears
• Brownies
• Pound cake
• Marshmallows
• Ladyfingers
• Cookies (Nilla wafers, Oreos, animal crackers, vanilla cookies, etc.)
• Rice Krispie treats
• Tangerines or orange wedges
• Peaches
• Plums
• Figs
• Mangoes
• Cake
• Biscotti
• Pretzel sticks
• Cheeses
• Graham crackers
• Crystallised ginger
• Apple
• Shortbread fingers

You can also try adding a few caramel candies to the hot pot, which will melt inside.

Frequently asked questions