Makes: 1 ½ cups of sauce
· 2 tbsp. honey
· ½ cup light cream cheese or half and half
· 1 bar (8 ¾ or 9 oz.) milk chocolate, broken into small pieces
· ¼ cup very finely chopped toasted almonds
· 1 teaspoon vanilla
· 2 tbsp. Cointreau
Heat honey and cream over high flame. Lower heat, stir in chocolate pieces. Heat stirring constantly until chocolate is melted. Stir in nuts, vanilla and Cointreau.