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Finely chop the chocolate and place it in a heatproof bowl.
Combine whipping cream and honey or corn syrup in a small saucepan over low heat and bring it to a gentle boil.
Once it reaches a boil, immediately remove it from the heat and pour it over the chopped chocolate.
Cover the bowl and let stand for 2 minutes.
Remove the cover and stir in concentric circles using a spatula or a whisk until smooth and glossy.
Sift in cocoa powder, add sour cream and whisk it through gently.
Place the bowl in the fridge for about 10 minutes, then stir gently.
Let chill for another 10 minutes or so until thickened.
Once it is thick like the consistency of pudding, whisk vigorously for a few seconds using a wire whisk until thick and lightened a bit.
Use the frosting immediately.