17 Chocolate Macaron Filling Ideas

I absolutely love macarons filled with a chocolate center. Not only is chocolate a great filling all on its own, but also when it's layered with other flavors like these chocolate cherry macarons or Reese's peanut butter cups.

You'll find many different chocolate macaron fillings for different seasons and occasions.

Once you've selected the filling you most enjoy, choose a shell recipe to pair with the filling. You can use any of the following macaron shell recipes:

1. French method macarons: This is a no-cook meringue method that is made by beating egg whites until foamy, then slowly beating in granulated sugar.
2. Italian method macarons: This type of meringue is made by heating up sugar and water to form a 244°F (118°C) sugar syrup. Then, while the egg whites are whipping in a stand mixer, the hot sugar syrup is slowly poured down the side of the mixing bowl.
3. Swiss method macarons: This method combines egg whites and granulated sugar in a bowl, then heats the mixture over a double boiler (bain marie) until the temperature reaches approximately 100°F (38°C).
4. Chocolate macarons: If you'd prefer a chocolate based macaron shell, use this recipe that adds cocoa powder to the macarons.

Now, it's time for you to explore all of the best chocolate macaron filling ideas:

1. Almond Joy Buttercream

Candy bar flavored macarons are sure to be delicious, especially when filled with flavors of chocolate, coconut, and almonds, just like an Almond Joy. Dip the macaron shells in some melted chocolate after they’ve baked and cooled, then sprinkle with extra coconut flakes for a beautiful presentation.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• ½ cup (42 grams) unsweetened cocoa powder, measured then sifted
• ¼ cup (25 grams) sliced almonds, finely chopped
• ¼ cup (15 grams) unsweetened coconut flakes
• 2 tablespoons (28 grams or 30 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar, cocoa powder almonds, and coconut flakes; mix on medium-low speed until combined.
3. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes. The filling will still be slightly thick.

2. Caramelized White Chocolate Ganache

Caramelized chocolate is made by cooking chocolate in the oven until it reaches a golden brown color. Baking the chocolate imparts a rich, nutty flavor similar to brown butter or caramel.

Yields: 48 - 96 macarons

Ingredients:

• 15.9 ounces (450 grams) white chocolate bar
• 6 tablespoons (85 grams) unsalted butter, softened to room temperature and cut into 1 tablespoon (14 grams) pieces
• ¾ cup (165 grams or 175 ml) heavy cream
• 1 tablespoon (14 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Heat oven to 350°F (180°C). Place white chocolate bars on a baking sheet lined with a silicone baking mat. Bake for 15 - 20 minutes until the chocolate is golden brown and caramelized. Allow to cool.
2. Crumble caramelized white chocolate. Place white chocolate crumbles and butter in a medium-sized heat-safe bowl.
3. Heat heavy cream in the microwave on 100 percent power (high) for 1 - 2 minutes, until the heavy cream begins to steam and bubble but doesn’t boil over. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
4. Add vanilla extract and fine sea salt to the chocolate, and use an immersion blender to combine until the mixture is smooth and fully blended.
5. Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.

3. Chocolate Brownie Buttercream

Enjoy the rich, velvety taste of a brownie in macaron form. This filling is for all chocolate lovers who want a little indulgence in their life. Easily make this filling gluten free by substituting the flour for a one-to-one gluten free flour.

Yields: 48 - 96 macarons

Ingredients:

• ½ cup (60 grams) all purpose flour
• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• ½ cup (42 grams) unsweetened cocoa powder, measured then sifted
• 2 tablespoons (28 grams or 30 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Heat oven to 350°F (175°C). Spread flour into a thin layer on a baking sheet lined with parchment paper. Bake flour for 3 - 5 minutes until the flour reaches 160°F (72°C) on a digital thermometer. Set the flour aside and allow it to fully cool.
2. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
3. Add flour, confectioners' sugar, and cocoa powder; mix on medium-low speed until combined.
4. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
5. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes. The filling will still be slightly thick.

4. Chocolate Caramel

If you want an out of the ordinary caramel that has just a touch of decadence, this chocolate caramel is for you. Indulge in the irresistible blend of velvety chocolate and buttery caramel with this delectable filling.

Yields: 36 - 44 macarons

Ingredients:

• ½ cup (99 grams) granulated sugar, large impurities removed
• 2 tablespoons (28 grams or 30 ml) water
• ¼ cup (57 grams or 60 ml) heavy cream
• 6 tablespoons (85 grams) unsalted butter, cut into 1 tablespoon (14 grams) pieces
• 2 tablespoons (30 grams) semi-sweet chocolate morsels
• ¼ teaspoon (1 gram) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Add sugar and water to a medium heavy bottom saucepan. Cover with a lid and let boil over medium heat until sugar is completely melted, about 2 - 4 minutes.
2. Remove lid and continue cooking until the sugar begins to darken. Do not stir the caramel at this point. If it appears to be burning, you can gently swirl it in the pan. Once the sugar reaches an amber-colored liquid, about 4 - 6 minutes later, remove from heat.
3. Stir in heavy cream (be careful, the cream will bubble and slightly splatter). Once the heavy cream is incorporated, add butter one cube at a time, and stir until the caramel is smooth. Stir in chocolate morsels, vanilla extract, and fine sea salt.
4. Allow caramel to cool in the refrigerator for 1 - 3 hours until thickened.

5. Chocolate Espresso Buttercream

All coffee lovers are going to enjoy this espresso and chocolate buttercream filling. Pair this delectable combination with chocolate flavored macaron shells for an extra boost of flavor.

Yields: 48 - 96 macarons

Ingredients:

• 2 tablespoons (28 grams or 30 ml) heavy cream
• 1 tablespoon (6 grams) finely ground dark roasted coffee beans
• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• ½ cup (42 grams) unsweetened cocoa powder, measured then sifted
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Heat heavy cream in the microwave on 100 percent power (high) for 30 seconds until steaming. Stir finely ground coffee beans into the hot cream and allow to dissolve.
2. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
3. Add confectioners' sugar and cocoa powder; mix on medium-low speed until combined.
4. Add heavy cream mixture, vanilla extract, and fine sea salt; mix until fully combined.
5. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.

6. M&M’s Buttercream

Who doesn't love the classic taste of M&M's chocolate candies? This buttercream not only incorporates a crunchy bite of M&M's in the macarons, but it also has a rich, nostalgic flavor. Garnish each filled macaron with a colorful M&M's candy.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• ½ cup (100 grams) M&M's chocolate candies, finely pulsed in a food processor
• ½ cup (42 grams) unsweetened cocoa powder, measured then sifted
• 2 tablespoons (28 grams or 30 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar, M&M's chocolate candies, and cocoa powder; mix on medium-low speed until combined.
3. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.

7. Chocolate Mascarpone Buttercream

Dark chocolate harmonizes perfectly with mascarpone cheese. This filling adds a rich and sophisticated feel to macarons, especially if you love chocolate.

Yields: 48 - 96 macarons

Ingredients:

• 8 tablespoons (113 grams) unsalted butter, softened to room temperature
• 4 ounces (113 grams) mascarpone cheese, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• ½ cups (42 grams) Dutch-processed cocoa powder, measured then sifted
• 1 tablespoon (14 grams or 15 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter and mascarpone cheese in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar and Dutch-processed cocoa powder; mix on medium-low speed until combined.
3. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.

8. Chocolate Mint Buttercream

If you're a fan of the classic chocolate and peppermint flavor combination, you have to try this buttercream. Amp up the chocolate flavor by pairing this buttercream with chocolate macaron shells.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• ½ cup (42 grams) unsweetened cocoa powder, measured then sifted
• 2 tablespoons (28 grams or 30 ml) heavy cream
• ¼ teaspoon (0.6 grams) mint extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar and cocoa powder; mix on medium-low speed until combined.
3. Add heavy cream, mint extract, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.

9. Chocolate Peanut Butter Buttercream

Enjoy another classic flavor pairing, chocolate and peanut butter. This buttercream is creamy and silky smooth. Garnish each filled macaron with half of a shelled peanut.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• ¼ cup (68 grams) creamy peanut butter
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• ½ cup (42 grams) unsweetened cocoa powder, measured then sifted
• 2 tablespoons (28 grams or 30 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter and peanut butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar and cocoa powder; mix on medium-low speed until combined.
3. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.

10. Reese’s Buttercream

Whether you have leftover Halloween candy that needs to be used up, or you just love Reese's, this recipe is for you. Don't forget to garnish with an extra Reese's cup to finish off the filled macaron.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• ½ cup (95 grams) Reese's peanut butter cups, roughly chopped
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• ½ cup (42 grams) unsweetened cocoa powder, measured then sifted
• 2 tablespoons (28 grams or 30 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter and Reese's peanut butter cups in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar and cocoa powder; mix on medium-low speed until combined.
3. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes. The filling will still be slightly thick.

11. Turtle Ganache

Chocolate turtle candies are known for their flavors of pecan, caramel, and rich chocolate. This ganache filling is indulgent with a bit of crunch thanks to the pecans scattered throughout.

Yields: 48 - 96 macarons

Ingredients:

• 1 ¾ cups (325 grams) semi-sweet chocolate morsels
• ½ cup (140 grams) caramel
• 3 tablespoons (42 grams) unsalted butter, softened to room temperature and cut into 1 tablespoon (14 grams) pieces
• 1 ¼ cup (284 grams or 295 ml) heavy cream
• ¼ cup (30 grams) pecans, finely pulsed in a food processor
• 1 tablespoon (14 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Place chocolate morsels, caramel, and butter in a medium-sized heat-safe bowl.
2. Heat heavy cream in the microwave on 100 percent power (high) for 1 - 2 minutes, until the heavy cream begins to steam and bubble but doesn’t boil over. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
3. Add pecans, vanilla extract, and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
4. Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.

12. Dark Chocolate Ganache

This rich, silky smooth dark chocolate ganache is the perfect palette for layering in jam or other fillings like marshmallow.

Yields: 48 - 96 macarons

Ingredients:

• 1 ¾ cups (315 grams) dark chocolate morsels
• 6 tablespoons (85 grams) unsalted butter, softened to room temperature and cut into 1 tablespoon (14 grams) pieces
• 1 ½ cup (350 grams or 355 ml) heavy cream
• 1 tablespoon (14 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Place chocolate morsels and butter in a medium-sized heat-safe bowl.
2. Heat heavy cream in the microwave on 100 percent power (high) for 1 - 2 minutes, until the heavy cream begins to steam and bubble but doesn’t boil over. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
3. Add vanilla extract and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
4. Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.

13. Dark Chocolate Raspberry Ganache

Try this luxurious combination of dark chocolate and raspberry. By using raspberry preserves, you’ll achieve the same delicious raspberry taste with minimal effort.

Yields: 48 - 96 macarons

Ingredients:

• 1 ¾ cups (315 grams) dark chocolate morsels
• ¾ cup (225 grams) raspberry preserves
• 6 tablespoons (85 grams) unsalted butter, softened to room temperature and cut into 1 tablespoon (14 grams) pieces
• 1 ½ cup (350 grams or 355 ml) heavy cream
• 1 tablespoon (14 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Place chocolate morsels, raspberry preserves, and butter in a medium-sized heat-safe bowl.
2. Heat heavy cream in the microwave on 100 percent power (high) for 1 - 2 minutes, until the heavy cream begins to steam and bubble but doesn’t boil over. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
3. Add vanilla extract and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
4. Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.

14. Guinness Buttercream

This boozy, chocolate filling is especially delicious around St. Patrick's Day. The bitter notes of hops pair perfectly with the dark, rich chocolate buttercream.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 2 tablespoons (10 grams) unsweetened cocoa powder, measured then sifted
• 3 tablespoons (40 grams or 45 ml) Guinness stout beer
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar and cocoa powder; mix on medium-low speed until combined.
3. Add Guinness, vanilla extract, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.

15. Hot Chocolate Buttercream

When the cold winter months hit and you're ready to sip on a warm hot chocolate, it's time to make these hot chocolate buttercream filled macarons. This is the perfect winter and holiday flavor.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 cups (227 grams) confectioners' sugar, measured then sifted
• ¼ cup (90 grams) hot chocolate powdered mix
• 2 tablespoons (28 grams or 30 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar and hot chocolate mix; mix on medium-low speed until combined.
3. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.

16. Nutella Buttercream

For a unique and nutty tasting chocolate buttercream, try this Nutella filling. I prefer pairing this flavor with a rich, chocolatey macaron shell.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• ½ cup (160 grams) hazelnut spread (Nutella)
• 2 cups (227 grams) confectioners' sugar, measured then sifted
• 2 tablespoons (28 grams or 30 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter and hazelnut spread in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar; mix on medium-low speed until combined.
3. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.

17. Peppermint Bark Ganache

Crunchy bites of peppermint candy are layered throughout this peppermint bark inspired ganache. This is a festive flavor that can be enjoyed throughout the holiday season.

Yields: 48 - 96 macarons

Ingredients:

• 1 ¾ cups (325 grams) semi-sweet chocolate morsels
• 6 tablespoons (85 grams) unsalted butter, softened to room temperature and cut into 1 tablespoon (14 grams) pieces
• 1 ¼ cup (284 grams or 295 ml) heavy cream
• ½ cup (115 grams) hard peppermint candies, finely pulsed in a food processor
• 1 tablespoon (14 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Place chocolate morsels and butter in a medium-sized heat-safe bowl.
2. Heat heavy cream in the microwave on 100 percent power (high) for 1 - 2 minutes, until the heavy cream begins to steam and bubble but doesn’t boil over. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
3. Add peppermint candies, vanilla extract, and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
4. Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.

18. White Chocolate Ganache

Velvety white chocolate ganache adds a rich and luxurious touch to macarons. Plus, it’s the perfect blank canvas if you want to layer in additional flavors of jam or compote.

Yields: 48 - 96 macarons

Ingredients:

• 2 ½ cups (450 grams) white chocolate morsels
• 6 tablespoons (85 grams) unsalted butter, softened to room temperature and cut into 1 tablespoon (14 grams) pieces
• ¾ cup (165 grams or 175 ml) heavy cream
• 1 tablespoon (14 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
2. Heat heavy cream in the microwave on 100 percent power (high) for 1 - 2 minutes, until the heavy cream begins to steam and bubble but doesn’t boil over. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
3. Add vanilla extract and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
4. Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.