6 tablespoons unsalted butter
1 cup Ghirardelli 60 percent cacao chocolate chips
2-3 tablespoons honey, divided
Heat butter in microwave safe glass bowl until melted and hot to the touch. Add chocolate chips and stir constantly for 2 to 3 minutes until chips are melted. If chocolate pieces remain, heat chocolate mixture on low power for 15 seconds. Stir until completely melted and mixture is smooth.
Let frosting cool 10 minutes at room temperature. Add 1 tablespoon honey and stir 1 minute until smooth. Cool frosting 5 minutes at room temperature. Stir in 1 tablespoon honey and taste for sweetness. If desired, add 1 tablespoon honey to taste and stir for 1 minute.
Frosting will thicken as it cools. Use warm as glaze for top of tube or bundt cake. Spread on a warm single layer cake, cool 20 minutes and serve. To ice cupcakes; dip tops into warm frosting and set at room temperature for 1 hour.
Frosting will harden if chilled. Soften by heating in microwave 8 to 10 seconds at low-medium power. Frosting will keep 2 weeks, refrigerated and covered.
Makes enough to frost a 9-inch single layer, 12 cupcakes or 1 tube/bundt cake.
Baker's hint: Vary the taste by using different flavors of honey.
@Recipe nutrition:Nutrition values per serving: 151 calories, 11 g fat (7 g saturated), 15 g carbohydrates, 1 g fiber, 1 g protein, 16 mg cholesterol, 3 mg sodium.