Chocolate Ganache Macaron Filling (5 Ingredients)

If you're looking for an easy and rich chocolate macaron filling, you have to try this five ingredient ganache recipe.

This chocolate ganache filling pairs perfectly with chocolate macarons, as well as other fillings such as caramel or fruit flavored jam.

With all the work that goes into making the macaron shells, I always love to have a simple macaron filling that doesn't take too much time to make. This recipe comes together with only 20 minutes of active time spent in the kitchen.

Don't forget to check out my vanilla macaron buttercream filling and white chocolate ganache if you're looking for other easy filling ideas.

Ganache is a blend of chocolate and cream that results in a rich and decadent chocolate flavor.

Ganache can be used as a glaze, frosting, macaron filling, or even made into truffles. The ratio of chocolate to cream will determine how thick the ganache is after it's cooled.

The type of chocolate you use and how you're using the ganache will help you determine how thick or thin the ganache should be.

To change up the flavor of the ganache, try using various types of chocolate, or add in butter, liqueur, or extracts.

Semi-sweet chocolate morsels: This ganache filling uses regular semi-sweet chocolate chips. Many ganache recipes use high-quality chocolate, but I wanted to keep this recipe affordable and accessible for everyone.

Don't try substituting other types of chocolate like dark or white chocolate. Different types of chocolate require different ratios of cream. This recipe won't properly work with other varieties of chocolate.

Heavy cream: This is another essential ingredient for the ganache. The ratio of chocolate to cream will determine how thick or thin the ganache will be when it's cooled.

Using a small amount of cream will result in a thick ganache. On the other hand, more cream compared to chocolate will give you a thinner ganache.

Unsalted butter: The reason this ganache is firm enough to pipe is all thanks to the butter. It helps thicken up the ganache and gives it a nice shine.

I prefer to use unsalted butter so I can control how much salt is added to the recipe. If you only have salted butter, skip the added fine sea salt.

Vanilla extract: Vanilla adds additional flavor to the ganache. Be sure to purchase high-quality vanilla for maximum flavor.

Fine sea salt: Almost every dish needs salt. Salt helps balance out the sweetness of the dish, as well as enhance the flavor of the chocolate.

It's best to use fine sea salt so it evenly dispurses throughout the ganache.

Place the semi-sweet chocolate morsels in a heat proof bowl.

Next, heat the heavy cream by microwaving it at 100% (high) power for 45 - 60 seconds. The cream should be steaming when you remove it from the microwave.

Immediately after the cream has been heated, pour it over the chocolate and double-check that all of the chocolate is submerged under the cream.

Allow the chocolate and cream to sit for 3 minutes without stirring.

Now that the hot cream has had a chance to melt the chocolate, it's time to add in some additional flavor enhancers including vanilla extract and fine sea salt.

Additionally, it's important to add butter to this recipe. The butter helps firm up the ganache in order to make it a pipeable consistency.

Without the butter, the ganache would be too runny.

Give all of the ingredients a stir using a silicone spatula. You're looking for a consistency that's smooth with all of the ingredients fully blended together.

You'll have to stir for about 60 - 90 seconds before everything combines. If after this time you still notice some small bits of butter or chocolate, you may need to pop the bowl back in the microwave and heat it for an additional 10 - 15 seconds.

Continue this process until you've achieved the desired consistency.

Next, the chocolate ganache needs to firm up in the refrigerator in order to harden to a pipeable consistency.

Pop the bowl straight into the fridge. Cool the mixture until it's slightly hardened and you can scoop the mixture with a spoon. This usually takes about 45 minutes.

Once the ganache has firmed up, you can transfer it to a piping bag fitted with a ½ inch round piping tip.

Push part of the side of the piping bag into the piping tip to ensure nothing leaks out.

Then, set the bag inside a tall glass, and pull the remaining top of the piping bag out over the outside of the glass to make scooping the ganache easy and clean.

Finally, match up macaron cookies so they are paired with a similar size/shaped cookie. Pipe about ½ tablespoon of ganache on one side of the macaron shell, then place the matching macaron shell on top of the ganache.

You'll then want to mature the macarons for 24 hours in an airtight container in the fridge. This allows the shell to soften and the ganache flavor to marry with the macaron shells.

• Be sure to allow the chocolate to sit for a full 3 minutes in the hot heavy cream without stirring. This will allow the chocolate morsels to fully melt and turn into a silky smooth ganache.
• Wondering what type of macaron shells to pair with this ganache filling? I love making a chocolate macaron shell to pair with this recipe. Typically, the color of the macaron shell helps denote the flavor of the filling.
• Want to amp up your chocolate macarons? Try pairing the chocolate ganache filling with another type of macaron filling such as caramel, raspberry jam, or dulce de leche.