Chocolate Lave Cake Macarons
Servings: 50 whole macarons
Ingredients
Macaron Filling for Outside Circle (the "cake")
- 1 stick (4 oz) unsalted butter (room temperature)
- 2 cups powdered sugar
- 4 tablespoons heavy cream
- 4 tablespoons unsweetened cocoa powder
- 3/4 cup hot chocolate mix Swiss Miss
- 2 teaspoon pure vanilla extract
- 1 pinch table salt
Macaron Filling for Inner Dollop (the "lava")
- 142 grams heavy cream
- 100 grams dark chocolate (preferably Hershey's Special Dark)
- 1 tablespoon unsalted butter (room temperature)
Macaron Topping
- 1 cup dark chocolate (preferably Hershey's Special Dark)
- 1 tablespoon vegetable oil
Instructions
Macaron Shells
- You can use any chocolate macaron shells for this recipe. I like to use this recipe: https://michellesmacarons.com/french-macaron-recipe/For chocolate shells, subtract 25 grams of almond flour and add 25 grams of unsweetened cocoa powder
- Bake the shells and let them cool completely
Make the Inner Filling (the "lava")
- 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. Then put it into a piping bag.
Make the Outer Filling (the "cake")
- Beat the butter, powdered sugar, and heavy cream until combined
- Add the cocoa powder, hot chocolate mix, vanilla extract, and pinch of salt then turn it up to high speed and beat until very fluffy. It should be a very light brown.
Assemble the Macarons
- Pipe the outer filling (the "cake") onto the outer ring of the macaron shell.
- Pipe the inner filling (the "lava") into the center. You want a generous amount but you don't want so much that it's spilling out of the macaron.
- Refrigerate until the filling is firm.
Making the Topping
- Melt the chocolate in a double boiler or microwave. Add the vegetable oil and stir until smooth
- Dip the macaron in the melted chocolate and refrigerate until the chocolate has hardened.
- Put the finished macarons in an air tight container and put them in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes
Notes
The grittiness from the hot chocolate mix usually goes away after the macarons mature, but you can also warm the heavy cream and stir in the hot chocolate mix to remove the grittiness. Make sure you let it cool completely before adding it to the filling.