Chocolate ginger ganache marcarons

The Chocolate ginger ganache marcarons Recipe For decoration, place a little piece of ginger on half of the shells (the macaron tops) before you bake them.

7 ounces (200 grams) dark chocolate (65% to 70% cocoa content), cut in little pieces, OR dark chocolate chips
1¼ cups (10 fluid ounces) heavy cr eam
2 tablespoons (20 grams) candied ginger,
cut in ver y small pieces with scissors
2 tablespoons (1 ounce/28 grams) unsalted butter, preferably European-style

In a saucepan over low heat, gently mix the chocolate with the heavy cream until the chocolate is melted and perfectly blended in.

Let cool a few minutes and then stir in the candied ginger and the butter.

Pour into a bowl and let cool for 30 minutes at room temperature before piping.

Chocolate ginger ganache marcarons
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