7 oz (200 g) 70% dark chocolate, chopped

2/3 cup (150 ml) 35% heavy cream

2 tbsp (30 ml) honey

3 tbsp unsalted butter, at room temperature

Place the chocolate in a bowl.

In a small saucepan, bring the cream and honey to a boil. Pour over the chocolate and let melt for 1 minute without stirring. Using a spatula, stir until the ganache is smooth. Stir in the butter. Cover and let rest for 4 hours at room temperature or until the ganache is firm but still spreadable.

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