5 ounces semi-sweet chocolate, cut into 1/2 to 1 inch pieces
1/3 cup heavy cream
1 tablespoon honey
Process chocolate in food processor until finely chopped. In small saucepan, stir together cream and honey; bring to a boil. With processor running, slowly drizzle hot cream over chocolate. Process until combined. Transfer to medium bowl, cover with plastic wrap, and refrigerate. May be made 2 days ahead.