Dark chocolate ganache

The Dark chocolate ganache Recipe Let’s start with dark chocolate ganache always our bestseller! Whichever ganache variation you use, let your filled macarons rest for 12 hours in the refrigerator before serving them so that the aroma of the ¨ lling can develop into the shells.

7 ounces (200 grams) dark chocolate (65%
to 70% cocoa content), cut in little pieces,
OR dark chocolate chips
1 1/3 cups heavy cream
1 tablespoon honey
2 tablespoons (1 ounce/28 grams) unsalted
butter, preferably European-style

Dark chocolate ganache
In a saucepan over low heat, gently stir together the chocolate, heavy cream, and honey until the chocolate is melted and the ingredients are perfectly blended. Remove from heat, let cool for a few minutes, and stir in the butter.

Pour into a bowl and let cool for 30 minutes at room temperature, until thick enough to spread or pipe.

Fit a pastry bag with a number-8 tip, ll with ganache, and pipe onto the macaron bottoms, or spread on with a teaspoon.

Twist on the tops, cover airtight with plastic wrap, and refrigerate the ¨ lled macarons for 12 hours to let the aroma of the ¨ lling develop into the shells.

Dark chocolate ganache Recipe

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