Recheio de ganache de chocolate para macarons

Ingredientes

• 120 g semi-sweet chocolate or chocolate chips (2/3 cup)
• 20 g unsalted butter (1 1/2 Tbsp)
• 120 g heavy whipping cream, room temperature (1/2 cup)

Modo de preparo

1. 1

   Chocolate Ganache Macaron Filling

2. 2

   The chocolate ganache filling needs about 2 hours to set, so I recommend making it first! It can also be made up to a week in advance.

3. 3

   Place 120g of semi-sweet chocolate and 20g of unsalted butter in a medium-sized bowl and set aside.

4. 4

   Pour 120g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about 45 seconds). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.

5. 5

   Pour the heavy cream over the chocolate and butter. Make sure all the chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.

6. 6

   Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth.

7. 7

   Press a piece of plastic wrap flush against the ganache to prevent a skin from forming. Place the bowl in the fridge to chill for about 2 hours. If you make it in advance, let it chill in the fridge in a bowl and scoop it into a piping bag when you're ready to use it.

8. 8

   When you're ready to use this ganache, place it in a piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape.

9. 9

   Pipe a thick dollop of chocolate ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich.

10. 10

    Place the finished macarons in the fridge in an airtight container to mature overnight. When you're ready to enjoy them, let them sit at room temperature for 10-20 minutes and enjoy!