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Creamy Chocolate Honey Decadence

Spread onto shortbread or biscuits, heat and drizzle over ice cream or serve with fresh fruit.


  2 (4-ounce) bars German sweet chocolate, coarsely chopped

  4 (1-ounce) squares unsweetened chocolate

  1 cup honey

  1/2 cup butter

  1/2 cup heavy cream

Melt all ingredients together in top of double boiler over medium-high heat, stirring frequently. Remove from heat and let cool slightly. Transfer to decorative bowls and cover with plastic wrap. Store in refrigerator, tightly covered, up to 1 month.

Variation: After removing from heat, stir in 2 to 3 tablespoons of liqueur. Try Grand Marnier, Amaretto or Chambord.

Makes about 3 cups

Source: National Honey Board;

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