Icing of Sacher torte is too viscous

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Good morning,

I want to bake a Sacher torte for a friend. People always liked my Sacher torte but I always had trouble with the icing. It is very viscous when I put it on the torte.

The ingredients are:

300g 40% ish cooking chocolate
1.5dl cream
1 tablespoon honey

I make it in a waterbath so it can't burn.

How can I get it more liquid so I don't have problems with applying the icing?

Thanks for the help in advance.
 

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