Bittersweet Chocolate Frosting

Bittersweet Chocolate Frosting

YIELD: Makes 18 servings


1/4 cup - clover honey

8 oz. - 60% cocoa bittersweet chocolate, coarsely chopped

1 cup - heavy whipping cream

2 T - seedless raspberry jam, optional


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.

With an electric mixer, beat chocolate mixture until frosting is fluffy.