1/4 cup butter
2 cups semi-sweet chocolate chips
1 Tblsp. sugar
¼ tsp. salt
1/3 cup heavy cream
2 Tblsp. amaretto or vanilla extract
Melt butter, chocolate chips, cream, sugar and salt in a heavy bottom saucepan over low heat, stirring constantly until sugar is dissolved and mixture is smooth. Remove from heat; stir in flavoring. Serve warm with fruit, marshmallows or small pieces of pound cake, angel food cake, pretzels or graham crackers.
Keep warm in a fondue pot or small crock pot.
Yields about 2 ½ cups. (Doubles nicely!)
General Melting Tips: or how NOT to turn your velvety chocolate to a rock!
To achieve a smooth, shiny texture, melt chocolate slowly over gentle heat with constant stirring while avoiding any contact with water.
Even small amounts of water don't mix with chocolate. If a droplet of water comes in contact with melting product, it will seize and get hard, instead of melting properly.
High humidity, steam, condensation or water droplets can cause chocolate to seize.
Use dry utensils since any presence of moisture can cause problems.
Chocolate is heat sensitive, with a low melting point, only slightly higher than our body temperature (98.6º F), which is why chocolate melts in your hand. At higher temps the sugar in the chocolate also melts and scorches which can cause morsels, chunks or baking bars to SEIZE and ruin it.
Use low heat; too much heat will cause morsels, chunks or bars to seize, scorch, lose flavor and become coarse and grainy.
When chocolate has melted; promptly remove from heat source.
Break baking bars into small uniform-sized pieces to maximize the melting surface and avoid uneven cooking.
Stir morsels, chunks and baking bars constantly to promote even blending and prevent scorching.