POUR 1 or 2 cups of white chocolate chips in a microwave-safe bowl.

POWER the microwave to 50% and place the chocolate chips in the microwave.

MICROWAVE the white chocolate chips uncovered for 1 minute.

REMOVE the bowl. Stir with a spatula. Scrape the sides and bottom of the bowl. If there are still unmelted white chocolate chips, microwave at 50% power for 10-second intervals.

STIR in between each interval.

REMOVE the bowl from the microwave when the white chocolate chips are about 85-90% melted. The residual heat will continue to melt the chocolate chips. Keep stirring until all the white chocolate chips are melted.

POUR 1 to 2 inches of water in a large pot.

HEAT the water until it is hot, but not boiling. Boiling water releases steam. If there is steam, there is a chance for those water droplets to get into the chocolate chips. Water in chocolate chips = lumpy, seized chocolate.

PLACE 1 to 2 cups of white chocolate chips in the smaller pot.

PUT the small pot on top of a double boiler containing the hot water.

HEAT the chocolate chips for 2 to 4 minutes. When they begin to melt, stir with a spatula.

STIR until 85 to 90% of the white chocolate chips have melted.

REMOVE the double boiler from the heat.

CONTINUE TO STIR until all the white chocolate chips have melted.

TURN the burner on to the lowest heat possible.

POUR the white chocolate chips in the pan and place the pan on the burner.

STIR with the spatula or whisk. Keep a close eye on the chocolate chips because they can burn easily.

REMOVE THE PAN from the burner when the white chocolate chips are 85 to 90% melted. Continue stirring until all the chocolate chips are melted.

TO THIN the melted chocolate, add a little vegetable oil, coconut oil or shortening.

POUR the white chocolate chips in a mason jar.

PLACE the mason jars into the slow cooker. Space them out so they have plenty of room.

ADD 2 to 3 inches of water. The water level should reach about halfway up the mason jar.

TURN the slow cooker onto high. Cook uncovered, without the slow cooker lid for 30 minutes.

STIR the chocolate. Continue cooking uncovered for another 15 minutes, if necessary.

HEAT the milk or cream until it is steamy and almost boiling. Microwave or heat on the stove. Either method works. Use 1 part chocolate to 2 parts cream.

PLACE the white chocolate chips into the mixing bowl.

When the liquid is steamy, POUR it over the white chocolate chips.

COVER the bowl with the plate to keep the heat in. Leave it covered for 5 minutes.

After 5 minutes, REMOVE the plate lid.

WHISK the cream and melted morsels until smooth and creamy.

ADD the butter and the chocolate chips to the pan or bowl.

HEAT over low heat on the stove or at 50% power in the microwave.

STIR with a spatula when the butter and chocolate chips begin to melt.

CONTINUE TO STIR until all the white chocolate chips have melted and the butter chocolate chips mixture is smooth.