Coarsely chop up the chocolate and place in a medium metal bowl (as you can see I place mine in a copper pot). Set aside for a moment while you tend to the next task.
In a saucepan, pour the cream and drizzle the honey. On a low heat, bring just to a bowl, and then immediately follow the next step.
Pour one-third of the hot cream mixture over the chocolate in the metal bowl. Work quickly with a silicone spatula as the chocolate melts from the heat of the cream mixture. Mix until you obtain a smooth and glossy finish. Gradually add the remaining cream mixture ensuring the emulsion remains until the chocolate has completely melted and is smooth.
Immediately as the butter and mix with the warm chocolate allow the butter to melt completely, incorporating itself with the chocolate. You've created ganache!
Set the metal bowl with the ganache to the side on the counter and allow to come to room temperature. When cool, cover with plastic wrap and let set at room temperature for several hours, ideally overnight, to harden, until it is firm enough to scoop. (See the image of my hardened ganache that sat overnight. (When the ganache has set, it can be refrigerated for up to 2 days, so don't be afraid to plan ahead!)