Dark Chocolate and Raspberry Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 200g double cream

• 180g dark chocolate

• 60g raspberry extra jam

• 70g slightly salted butter

Steps

1. Cut the butter in small dices

2. Cut the dark chocolate in small pieces and put it in a bowl

3. Bring the double cream to boil in a pan

4. Poor the cream on the chocolate in 3 times and stir until you get a smooth ganache texture

5. Add the raspberry jam

6. Cool it down to 50°c and add the butter

7. Whisk until getting a smooth and glossy ganache

8. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• Use a spatula and not a whisker to whisk the ganache. This is the key secret for the success of this filling.

• Add in the center of the macaron a fresh raspberry than can full with homemade jam and surrounding by the chocolate ganache

• Come to Mauderne's baking classes to learn the tips and secrets about this delicious fillings for macarons