Ingredients:
1/4 cup Clover honey
8 oz. 60% cocoa bittersweet chocolate, coarsely chopped
1 cup heavy whipping cream
2 Tablespoons seedless raspberry or blueberry jam
Directions:
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.
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