Dark Chocolate Macarons
With Valentine’s Day around the corner, I want to share recipe of Dark Chocolate Macarons. Bright red macaron shells filled with rich dark chocolate ganaches. These macarons will be perfect not only for Valentine’s Day but all year around!
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How to make Dark Chocolate Macarons
- bake bright red macaron shells. How to make macaron shells you can check here. I sprinkled macaron shells with white granulated sugar after piping. Do not worry, sugar will not melt!
- prepare dark chocolate ganache
- fill macarons with ganache
Ingredients for dark chocolate ganache
- chocolate. Use good quality dark chocolate.
- heavy cream. Do not substitute with milk or half and half.
- butter. unsalted butter room temperature.
- glucose syrup. Makes ganache elastic and shinny.
- pinch of salt. Increase taste of dark chocolate.
In a small sauce pan add heavy cream and glucose syrup and bring to simmer. Do not boil! Pour over chocolate and let it sit for 1-2 minutes. Emulsify with hand blender. Add room temperature unsalted butter and emulsify again. Transfer ganache to flat container and cover with plastic wrap “to contact”. Let set at room temperature. Please note that this ganache sets very fast and there is no need to place it into the fridge.
How to fill macarons with ganache
When you have macaron shells baked and stabilized dark chocolate ganache, you can assemble macarons. As I set before, this ganache sets very fast. You can check ganache by pressing with the fingers. As soon as you have piping consistency, you can fill macarons. Place ganache into pipping bag with Wilton 1M pipping tip. Pipe ganache on flat side of macaron shells and sandwich with another shell. Place filled macarons into air-tight container to the fridge for 12-24 hours. macarons needs to mature before you can enjoy them.
How to store
Store Dark Chocolate Macarons in air-tight container in the fridge for 2-3 days. You can also freeze them for up to 6 months.
If you make these Dark Chocolate Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Chocolate Mascarpone truffles
- Strawberry Cupcakes
- Raspberry Chocolate Brownies
- Dark Chocolate Raspberry Macarons
- Chocolate covered strawberries
- Red Velvet macarons
- No bake cheesecake in a Jar
Dark Chocolate Macarons
Equipment
- 1 saucepan
- 1 emulsify blender
- 1 pipping bag
- 1 Wilton 1M tip
Ingredients
- ½ cup heavy cream 120 gr
- 1 Tbsp glucose syrup 10 gr
- ⅔ cup dark chocolate 120 gr
- 2 Tbsp unsalted butter room temperature 28gr
- ½ tsp salt 5gr
Instructions
- In a small sauce pan add heavy cream and glucose syrup and bring to simmer. Do not boil!
- Pour over chocolate and let it sit for 1-2 minutes. Emulsify with hand blender.
- Add room temperature unsalted butter and emulsify again.
- Transfer ganache to flat container and cover with plastic wrap "to contact". Let set at room temperature. Please note that this ganache sets very fast and there is no need to place it into the fridge.
- Place ganache into pipping bag with Wilton 1M pipping tip. Pipe ganache on flat side of macaron shells and sandwich with another shell.
- Place filled macarons into air-tight container to the fridge for 12-24 hours. macarons needs to mature before you can enjoy them.