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Chocolate Covered Cookie Dough Truffle Macaron

Servings 50 whole macarons

Ingredients

The Cookie Dough Part (the outer filling)

  • 2 sticks (8 oz total) unsalted butter room temperature
  • 1/2 cup light brown sugar packed
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 pinches table salt
  • 1 1/4 cup mini semi-sweet chocolate chips, plus more for the tops of the macarons

Ganache for Inner Dollop

  • 114 grams heavy cream
  • 100 grams dark chocolate (preferably Hershey's Special Dark)
  • 1 tablespoon unsalted butter room temperature

Macaron Topping

  • 1/2 cup milk chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon vegetable oil

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

Make the Cookie Dough Filling (the outer filling)

  • Using the paddle attachment in a stand mixer, add the butter and brown sugar and whip together on high speed until light and fluffy. Don't skip this. The mixture should be very fluffy.
  • Add the rest of the ingredients (except the chocolate chips) and turn the mixer on low, scraping down the sides occasionally. Once the ingredients are combined, turn it up to high and beat until very fluffy.
  • Add the chocolate chips and mix just until combined, and the chocolate chips are evenly distributed.

Make the Inner Filling (the ganache)

  • 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.

Assemble the Macarons

  • Pipe the cookie dough (the outer filling) onto the outer ring of the macaron shell.
  • Pipe the ganache (the inner filling) into the center. You want a generous amount but you don't want so much that it's spilling out of the macaron.
  • Top with another macaron shell and refrigerate until the filling is firm.

Making the Topping

  • Melt the milk chocolate chips and the semi-sweet chocolate chips 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. (see notes for optional topping)
  • 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

In the bakery, we made these for Easter and piped the macarons into egg shapes, dipped them completely in chocolate, drizzled them with pastel colored white chocolate, and sprinkled them with mini chocolate chips. They were a hit and always sold out, BUT they are very expensive to make because of all the chocolate. If you are going to go this route, I recommend making them a bit bigger so when you do charge more, the customer is happy.
 
This one is also really popular for Easter, if made in the same way (completely dipped in chocolate, drizzled with pastel white chocolate, and sprinkled with chopped Reese Cups). The key to getting the chopped Reese's to stick on the filling is to put them on there while the chocolate is still wet, then once the chocolate hardens, drizzling the white chocolate OVER the Reese Cups.