Triple Chocolate
Servings: 50 whole macarons
Ingredients
Macaron Filling
- 1 stick (4 oz) unsalted butter (room temperature)
- 2 cups powdered sugar
- 4 tablespoon heavy cream
- 4 tablespoon unsweetened cocoa powder
- 3/4 cup hot chocolate mix Swiss Miss
- 2 teaspoon pure vanilla extract
- 1 pinch salt
Topping
- 2.5 bars Hershey's Special Dark Chocolate bars (4.25 oz bars) (about 10 oz of chocolate total)
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 Filling
- 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.
Assemble the Macarons
- Pipe the filling onto a macaron shell and sandwich another shell on top
- Refrigerate until the filling is semi firm
Make the Topping
- Melt the chocolate and stir until smooth
Dip the Macarons
- Remove the macarons from the fridge and dip into the melted chocolate (I like to only dip the top shell)
- Refrigerate until the chocolate is no longer melted
- Put the finished macarons in an air tight container and put 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.