Dark Chocolate Ganache
Classic dark chocolate ganache filling for macarons.
Ingredients
dark chocolate (65% to 70% cocoa content), finely chopped, or dark chocolate chips
7 ounces (200 grams)
heavy cream
1⅓ cups
honey
1 tablespoon
unsalted butter (preferably European-style)
2 tablespoons (1 ounce/28 grams)
Instructions
1
Cooking
In a saucepan over low heat, gently stir together the chocolate, heavy cream, and honey until the chocolate melts and the ingredients are completely blended.
2
Cooling
Remove from the heat, let cool for a few minutes, and stir in the butter.
3
Setting
Pour into a bowl and let cool at room temperature for 30 minutes, until thick enough to spread or pipe.
4
Assembling
Fit a pastry bag with a size 8 tip, fill it with ganache, and pipe the ganache onto the macaron bottoms, or spread it on with a teaspoon. Twist on the tops, cover tightly with plastic wrap, and refrigerate the filled macarons for 12 hours to allow the filling's aroma to develop into the shells.
