2 pkgs. (12 oz.) semi-sweet chocolate chips
1 pkg. (12 oz.) milk chocolate chips
1 pt. whipping cream

Place the chocolate chips in the top of a double boiler. Place over very hot, not boiling, water. Stir occasionally until melted and smooth.

Heat cream in a microwave oven until warm, not hot. Add the warm cream, gradually, to the melted chocolate until the proper dipping consistency is reached.

Place in a chafing dish over hot water with alcohol burner underneath to keep warm or any serving dish with very, very low heat underneath.

Unused fondue may be refrigerated or frozen for later use. When reheated more cream may be needed to obtain the proper dipping consistency.

Ideas for dipping: Buttery crackers, vanilla wafers, marshmallows, strawberries, apple slices, banana chunks, pineapple chunks, orange wedges, pretzels, peanut butter filled mini buttery crackers, or ?.