Remove all the rind from the Brie with a small sharp knife and your fingers. (The rind can be bitter, so it's best to be thorough.) Beat the Brie on high speed in a stand mixer fitted with a paddle attachment until completely smooth, scraping down the side of the bowl and paddle as needed (the cheese will be thick and sticky at this point). Beat in the honey and 3/4 teaspoon salt, stopping and scraping as needed. While still beating on high, slowly drizzle in the cream, and beat until the mixture is light and smooth, stopping and scraping as needed. (The dip can be refrigerated for up to 2 hours.)
Transfer the dip to a small serving bowl, sprinkle with some cracked peppercorns and serve with apple chips, celery sticks, walnut-raisin and/or pumpernickel bread.
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