Place chocolate in food processor fitted with blade attachment and pulse until chocolate reaches coarse sand consistency. Heat whipping cream over low heat, being careful not to boil. Add to food processor while still running, then add honey. If ready to use as glaze let sit for 5 minutes to thicken a little and spread half the mixture over top of the cake. Makes enough for two cakes.
To make truffles with remaining glaze:
Place remaining glaze in the refrigerator and chill until firm, stirring with a rubber spatula every 15 minutes for first half hour. When fully chilled, scoop and form into 1-inch balls and roll in unsweetened cocoa powder. Keep refrigerated.