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Raspberry Truffle Macarons

Ingredients

Ganache

  • 114 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

Raspberry Filling

  • 1 jar raspberry jam or raspberry spread or raspberry preserves (my absolute favorite is Polaner All Fruit Seedless Raspberry Fruit Spread) approximately

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

Making 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.

Assemble the Macarons

  • Once the ganache is thick, put into a piping bag and pipe around the outer edge of the macarons.
  • Add a dollop of the raspberry jam to the middle
  • Sandwich another macaron shell on top
  • Refrigerate until the filling is mostly firm

Making the Topping

  • Melt the chocolate then add the vegetable oil and stir until smooth

Topping the Macarons

  • Remove the macarons from the fridge and dip the tops into the melted chocolate.
  • Refrigerate until the chocolate is no longer melted.
  • Once the dipped chocolate is hard, I like to drizzle more chocolate on top to make it look like a real truffle, but you could also melt some white chocolate, add a little pink food coloring, and drizzle that on top.
  • 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.