Let's try a tried and tested recipe, that of 100% chocolate macaroons! A smooth and shiny shell delicately flavored with cocoa and a creamy dark chocolate ganache, a pure delight I tell you ...
Dark chocolate ganache for about twenty macaroons:
- Melt in a saucepan over low heat 120 g of dark chocolate pastry, 80 g of butter and 30 g of heavy cream. Mix well.
- When the ganache has become smooth and shiny, remove from the heat and let cool.
The production of the shells can be found on my 1st macaroon recipe by clicking here. You just need to add 15g of bitter cocoa (Van Houten type) to your almond powder / icing sugar mixture, and add 20 drops of red liquid coloring.
The chocolate shells (medium size) are cooked in 11 minutes at 160 ° C.