12 oz. semi-sweet chocolate chips
1 2/3 c. whipping cream, do not whip
5 tbsp. unsalted butter
2 tsp. Amaretto or 1/2 tsp. almond extract
1 1/4 c. chopped nuts, pecans or almonds

Melt chocolate. Add cream, stir. Stir in butter and liquor (or extract). Stir in nuts. Pour into container you will serve it in. Cover with plastic wrap making sure plastic touches chocolate. Store in refrigerator. Remove from refrigerator 2 to 3 hours before serving.

Serve with shortbread, sugar cookies, pound cake, fresh fruit (such as strawberries, apples). (Store bought sugar and shortbread cookies are great!)