Chocolate Macaron Filling | Dark Chocolate Truffle
Today we’re making dark chocolate truffle macarons. This recipe doesn’t have too many ingredients but tastes delicious. I start with a classic French macaron recipe for the macaron shells, make the dark chocolate ganache, then melt dark chocolate to dip them in.
This is a wonderful chocolate macaron filling recipe if you’re looking for a unique macaron flavor.
Dark Chocolate Truffle Macarons
Ingredients
Macaron Shells
- 275 grams finely ground almond flour (blanched)
- 250 grams powdered sugar
- 210 grams granulated sugar
- 210 grams egg whites (from 6-8 eggs)
- food coloring
- pinch of cream of tartar
Macaron Filling
Ganache for Outside Circle
- 114 grams heavy cream
- 100 grams dark chocolate (preferably Hershey's Special Dark)
- 1 tablespoon unsalted butter (room temperature)
Ganache for Inner Dollop
- 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
Making the Macaron Shells
- Prepare baking sheets with silicon baking mats or line with parchment paper
- Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
- Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
- Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. After combined, add the food coloring. Repeat until the mixture is combined and ribbons down from the spatula
- Put the batter in a pastry bag with a ½ inch plain round tip
- Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch
- Bake 1 sheet at a time for 18 minutes, rotating halfway through
- While macaron shells are cooling, make the filling
Making the 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.
- Do this with both fillings. Once they are thick, put into two different piping bags and pipe the thicker filling around the outer edge and put a dollop of the thinner ganache in the inside.
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.
- Once the chocolate is hard, drizzle it with more chocolate to make it look like a truffle.
Best Storage
- For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying
Notes
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