Chocolate Fondue Sauce

2 cups (16 oz.) chocolate – dark or bittersweet
2 tablespoons butter, softened
2 cups heavy cream
¼ cup corn syrup (Note: Only use corn syrup if using bittersweet chocolate. Milk or white chocolate may be substituted for dark chocolate.)
4 tbs. Grand Marnier, brandy, rum, bourbon or cherry liqueur

Chop chocolate finely and set aside.
In a saucepan, heat heavy cream and corn syrup over medium heat to a simmer but do not boil. Remove from the heat
Add chocolate to cream and stir until melted and completely combined. Add butter and stir until melted. Stir in desired liqueur.
If serving in a fondue pot, keep on low heat.