Homemade Fondue Icing

1. Melt semisweet chocolate, dark chocolate and powdered sugar using a double boiler. A double boiler is a piece of kitchen equipment that has two fitted saucepans so that the chocolate is not directly subjected to the heat. Fill the bottom pot with 4 cups of water and bring to a boil on high. Add the chocolate to the top saucepan to melt it. You can also just use two pans and bring 4 cups of water to a boil on high in the bottom pan and then melt your chocolate in the top saucepan. Stir the chocolate mixture often until it melts and is fully combined. Once it's fully combined removed the chocolate mixture from the heat.

2. Add milk, amaretto and heavy cream to the mixture and fully combine. Stir with a wooden spoon until the combination is of a velvety texture.

3. Cool the icing completely by placing it in the refrigerator for two hours. It should be as thick as softened cream cheese.

4. Pour the icing into an airtight container and place it in the refrigerator if you don't need it that day.

5. Do not store it in the refrigerator if you are planning to use it that day. At this point it is ready to be applied to a cake.