Chocolate Cherry Ganache (Macaron Filling)
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5.0
12 reviews
Excellent
Chocolate Cherry Ganache (Macaron Filling)
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Quick and easy chocolate ganache recipe with cherries for filling your macaron shells
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Ingredients
Chocolate Cherry Ganache
- 100 g (3.5oz/ about 12-14) organic black (griotte or burlat) cherries organic, washed, pitted & halved* SEE NOTES
- 25 g (1oz/2 tbsp) butter, unsalted
- 1 tablespoon Kirsch liqueur (or Amaretto)
- 120 g (4oz/½ cup) Dark (bittersweet) chocolate (at least 64% cacao)
- 85 g (3oz/1/3 cup) Whipping cream (30% fat)
- 2-3 drops almond extract
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Instructions
- Melt the butter in a non-stick frying pan and over a high heat, sauté the cherries for 5 minutes. Splash in the Kirsch and leave the cherries to soften over a gentle heat, uncovered, for 10 more minutes. Remove from the heat then blitz to a purée in a food processor.Out of season, use tinned cherries or Amaretto cherries soaked in Kirsch.
- Break the chocolate into pieces in a heatproof bowl and melt together with the cream over a pan of simmering water (bain marie). Ensure the bowl does not touch the water.
- Once melted, stir in the cherry purée and add the almond extract. Leave to cool in the fridge for about 30 minutes. Be careful not to wait too long as the chocolate hardens quite quickly.
- Transfer to a piping bag and pipe the ganache onto your macaron shells and sandwich the shells together.
Notes
- Macaron Shells Recipe: follow my raspberry macarons recipe. All macarons and tips are in both my books.
- Cherries: Here I'm using fresh but out of season, skip step one and chop up tinned or Amaretto cherries steeped in Kirsch liqueur. See more on the cherry market page.
- Maturing/Storage: Like all macarons, store in an airtight container in the fridge for at least 24 hours. Macarons should not be eaten straight after making them, as it doesn't give the filling enough time (especially chocolate) to work its magic into the shells, making the inside fondant and outside slightly crispy, as a macaron should be.
- Chocolate Macaron Tip: take out of the fridge 30 minutes before eating to enjoy them at their best.
- Measurements: Please note that for making macarons, using digital scales and weighing precisely in grams is by far the best for successful results. Ounces and cups are merely added here as an approximate guide.
- Nutrition: 33 calories for one macaron filling (enough for 30 macarons).
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Overall Rating
5.0
12 reviews
Excellent
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