Caramel Hot Chocolate Macarons
Servings: 45 whole macarons
Ingredients
Hot Chocolate Filling
- 114 grams heavy cream
- 100 grams dark chocolate preferably Hershey’s Special Dark
- 1 tablespoon unsalted butter room temperature
Salted Caramel Filling
- 1 stick unsalted butter
- 3/8 cup light corn syrup
- 1/2 cup light brown sugar
- 2 tablespoons heavy cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon table salt
- 1/2 teaspoon pure vanilla extract
Instructions
Macaron Shells
- You can use any macaron shells for this recipe. I like to use this recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Making the Hot Chocolate Filling
- Coarsely chop the dark chocolate and put into a bowl with the butter
- Simmer the heavy cream and pour over the chocolate and let sit for 3 minutes
- After 3 minutes, whisk the chocolate mixture until smooth. Cover and refrigerate until thick.
- Once it’s thick, put into a piping bag.
Making the Salted Caramel
- Add all the ingredients for the salted caramel, except the vanilla extract, into a saucepan over medium heat and simmer until the caramel gets to the “soft ball” stage
- Add the vanilla extract and stir until combined
- Let the caramel cool completely
Assembling the Macarons
- Pipe the Hot Chocolate filling around the outer edge and put a dollop of the caramel in the inside. Sandwich another shell on top
Best Storage
- For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying