1¼ cups heavy whipping cream or light cream
1 teaspoon pure vanilla extract
2 Tablespoons butter
6 ounces 70% cacao bittersweet chocolate bars, chopped
6 ounces milk chocolate bars, chopped
2 to 4 tablespoons Kahlua or Tia Maria (optional)
In a medium saucepan over medium heat, combine the cream, vanilla and butter, and heat until the mixture just simmers. Remove the mixture from heat and stir in the chocolate and liqueur until smooth. Serve with bite-size pieces of angel food cake, kiwi, strawberries, pineapple chunks or orange sections.