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Bittersweet Chocolate Frosting

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Makes 18 Servings
1/4 cup Clover 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.