- 60g dark chocolate (minimum 60% cocoa)
- ½ cup double cream
- 2 tbsp. unsalted butter
1. Melt the chocolate and cream in a bowl over simmering water, or heat the cream before boiling and pour on chocolate. Leave a bit, then mix until smooth and glossy. Add the butter (room temperature). You can flavour your ganache.
2. Pipe some of the ganache on 1 half of your macaron, then press the other half on top, making sure that the ganache does not ooze out and is just visible around the edges.
Perfect for a variety of desserts. Try it out with Macarons