Makes 18 servings
- 1/4 cup mild honey
- 8 oz. 60% cocoa bittersweet chocolate, coarsely chopped
- 1 cup heavy whipping cream
- 2 Tablespoons seedless raspberry jam, optional
1. Combine honey and chocolate in a medium bowl, set aside. In small, heavy pan, heat whipping cream over medium heat until bubbles just begin to form. Pour over honey-chocolate mixture and allow to stand for 2 minutes. Stir until smooth; cool. Refrigerate until chilled, 1 to 2 hours. 2. With an electric mixer, beat chocolate mixture until frosting is fluffy.
Recipe courtesy of the National Honey Board.