Note: This dip recipe should be served warm, as it will stiffen up when chilled.
Place chocolate, cream and butter into a heavy bottom sauce pan. Melt together on low heat, stirring frequently, until everything is melted and well blended.
Add extracts and mix well. Serve in a fondue pot or hot right from the stove. Makes about 1 1/2 cup. Store in the refrigerator for up to one week.
Recipe can easily be doubled or quadrupled for a crowd. Also goes well with nut halves, marshmallows, pound cake, shortbread cookies, bananas and other fresh fruit. Simply decadent over ice cream.