Double Boiler

1. Add approximately 1 inch of water in the bottom section of a double boiler. A double boiler is a two-piece saucepan. One section fits over the other. Make sure the top pot that holds the chocolate doesn't touch the water.

2. Place the bottom portion of the saucepan on the stove top. Bring the water to a simmer (not a bubbling boil). If steam billows up and creates water drops, remove the pan from the heat and let the water cool. If the water gets too cool, turn the heat back on to warm it up.

3. Add the chocolate chips to the top section of the saucepan. Set the pan containing the chocolate over the simmering water. Do not cover the pan. If a double boiler is unavailable, place a glass or stainless steel bowl over a pot of simmering water. Use the thermometer to make sure the temperature remains around 110 degrees Fahrenheit.

4. Stir until the chocolate melts completely. Remove it from the heat and continue to stir until the un-melted chocolate melts from the heat of the melted chocolate.

5. Blend in the cream and liqueur. Dip strawberries halfway up the fruit in the melted chocolate. Arrange the chocolate dipped strawberries on waxed paper and place in the refrigerator.

Microwave

1. Melt chocolate chips in a microwave-safe dish using either the setting for defrost or the low power setting. Microwave for one minute, then check and stir. If you need more time, add it in 10 to 20 seconds increments, checking and stirring each time.

2. Remove the container from the microwave and stir the chocolate until it's completely melted and smooth. Blend in the cream and liqueur. Dip strawberries halfway up the fruit in the melted chocolate.

3. Arrange the chocolate dipped strawberries on waxed paper. Place in the refrigerator and leave until the chocolate sets.