Well I must be on a Giada kick! I can't help it though! This is a decadently wonderful recipe. And it's especially good because I had all the ingredients except heavy cream on hand! I bought chocolate graham crackers weeks ago and little did I know I could use them for a dessert crust.
1/2 stick unsalted butter, cut into 1/2 inch pieces
9 chocolate graham crackers
2 tablespoons slivered almonds
3/4 cup heavy cream
1/4 cup honey
12 ounces semi sweet chocolate chips
Preheat oven to 350 degrees.
Butter the bottom and sides of a 9-inch springfoam pan.
Place the graham crackers and almonds in the bowl of a food processor and process until they turn into find crumbs. Add the butter and pulse until incorporated. Press mixture into the bottom of the springfoam pan. Bake for 10-12 minutes. Cool to room temperature for about 20 minutes.
In a small saucepan over low heat, whisk the cream and honey together. Heat until the honey melts stirring constantly. Increase heat to medium until the mixture is just below a boil. Place the chocolate chips in a medium bowl and pour the hot cream over the chocolate. Stir until the chocolate is completely melted. Pour chocolate over prepared crust. Refrigerate overnight. Run a knife along the sides of the pan to help loosen the chocolate from the pan before removing.
From the Food Network