Combine chocolate chips and butter in Small Micro-Cooker® and microwave on HIGH 1 minute. Blend with Skinny Scraper; microwave again for 1 minute. Add evaporated milk and gently stir with Stainless Steel Whisk.
Microwave 1 minute, whisk until smooth, then microwave again 30 seconds to 1 minute until glossy and thick. Sauce will thicken as it stands. Serve warm over ice cream. Store remaining sauce covered in refrigerator.