Chocolate Almond Fondue

2 1/2 cups half-and-half
2 teaspoons almond extract (or vanilla, to suit liqueur)
3 pounds 48 ounces semisweet chocolate chips
1 cup amaretto (almond), Fra angelico, Kahlua for coffee/mocha, etc

In a medium saucepan over medium heat, combine half-and-half and almond extract. Heat until bubbles begin to form at edge of cream (it is called scalding, improves mixing a lot). Do not boil. Reduce heat to low and stir in chocolate chips, stirring constantly. Once all of the chocolate is melted and incorporated, slowly stir in amaretto until combined. Pour chocolate mixture into fondue pot or preheated chocolate fountain and serve with goodies for dipping.