• 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


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