Chocolate Mousse
Servings: 50 whole macarons
Ingredients
- 11 ounces Hershey's Milk Chocolate bars
- 1 stick (4 oz) butter (unsalted)
- 8 ounces cream cheese
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 1 1/2 teaspoons pure vanilla extract
- pinch salt
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Melt the milk chocolate and let cool, but not harden. You'll need to keep an eye on it. You don't want it to get hard, but it needs to be cool enough that it won't melt the rest of the filling
- Whip the butter and the cream cheese together until combined and fluffy
- Add the powdered sugar, cream, vanilla, and salt. Beat until light and fluffy
- Turn the mixer on low/medium low and slowly pour in the milk chocolate
- Once the chocolate is added, turn the mixer up to high and beat until it's very light and fluffy. It should be whipped up like mousse.
- Put into a piping bag and pipe onto the cooled macaron shells
- Put them in an airtight container and refrigerate 24 hours to mature the macarons. Then let them get to room temperature and enjoy!
- This is optional, but I like to drizzle them with any kind of chocolate