Here we are on Thanksgiving, the biggest cooking day of the year, and I’m not cooking! If you are, though, and want something dark and chocolate, might I recommend this wonderfully simple little treat? The hardest part is pressing the crust into the tart pan.. ok, that’s not true. The waiting 5 hours for it to set is. But that’s what we have dinner for, as a distraction from the setting chocolate.
Start by preheating an oven to 350 degrees, and buttering either an 8×8 baking pan (as in the recipe) or tart pan (like I did). Then roast some almonds to a nice darker brown color, and put them along with gingersnap cookies into a food processor and pulse to a fine crumb. Add softened butter, and pulse until well combined. Press this nice crumb crust into the pan of your choosing. Bake for 12 minutes then remove from oven and cool for 20 more minutes.
Put a bag of dark chocolate chips into a medium sized mixing bowl and set aside. Then take the heavy cream and honey and heat in a small saucepan over low heat until the honey has dissolved into the cream. Increase heat to medium and bring the mixture almost to a boil, until the edges start to bubble.