Chocolate Tort

Take chocolate graham crackers and crush in a mixer. Once well crushed, mix in butter in tabs. Take graham cracker mixture and pack tightly into a springform pan (I used my hands first then I covered the crust with wax paper and used a ramekin to pack even more tightly).

For the chocolate, heat the skim milk and half-and-half until scalding (the edges bubbling). Next, mix in honey.

Pour the heated milk mixture over the semi-sweet chocolate chips and mix until the chips are fully melted. Pour on top of the graham cracker crust and put in the fridge for at least 2 hours.

Cut as big of a piece as you dare and eat.