Chocolate Ganache For Macarons - The Best Macaron Filling

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Ganache can have a lot of different consistencies and flavors, but this chocolate ganache for macarons is the perfect macaron filling.

It’s silky-smooth, decadent, and absolutely delicious. And the best part is that it’s made with only 3 ingredients!! It doesn’t get much easier than that.

I used these to fill French macarons, but it would work great with Italian macarons or Swiss macarons too.

How to Make the Chocolate Ganache for Macarons

This chocolate ganache filling needs about 2 hours to set, so I recommend making it first! It can also be made up to a week in advance. I usually make it the night before.

After heating the cream and pouring it over the chocolate, let the mixture sit for a couple of minutes.

Then mix it together with either an immersion blender or a spoon.

Once the mixture has come together and is smooth, press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill.

Chill for about 2 hours. When you’re ready to use this ganache, place it in a piping bag fit with a large round piping tip.

If you make it in advance, let it chill in the fridge in a bowl and scoop it into a piping bag when you’re ready to use it.

It should be thick enough to scoop into the piping bag and hold its shape.

Pipe a thick dollop of chocolate ganache on one macaron shell.

Gently press a second shell on top of the ganache to create a sandwich.

Place the finished macarons in the fridge in an airtight container to mature overnight. When you’re ready to enjoy them, let them sit at room temperature for 10-20 minutes and enjoy!

Chocolate Ganache Macaron Filling – Substitutions and Swaps

Like I mentioned above, this recipe is made using just three ingredients!!

Heavy Cream – Use heavy cream or heavy whipping cream, not milk or half and half. You need a high fat percentage to allow the ganache to come together and have a smooth texture.

To make dairy-free chocolate ganache, use coconut cream in place of the heavy cream in this recipe.

Chocolate – Use any type of good quality semi-sweet or dark chocolate (anything 60% or above will work). This includes chocolate bars, couverture, or chunks.

You can use semi-sweet or dark chocolate chips if needed but be sure to use a brand like Ghirardelli or Guittard.

Unsalted Butter – If you only have salted butter on hand, it can be used in place of the unsalted butter in this recipe.

Tips for Making the Best Chocolate Ganache Macaron Filling

• Make this chocolate ganache before you make the macaron shells. This will give it time to set.
• Measure the ingredients with a kitchen scale. You really need to be precise with this recipe.
• Use good-quality chocolate. It will make the ganache taste better and give it the best possible consistency.
• If you notice bits of unmelted chocolate in the ganache once it’s combined, heat it in the microwave for another 15 seconds, let it rest for 30 seconds, then give it another stir. Repeat this process as needed until all the chocolate is melted and the ganache is smooth.
• If possible, use an immersion blender to make sure your ganache turns out silky smooth!
• Once you’ve filled macarons with this ganache, pop them in the fridge to help the ganache set.
• To make dairy-free chocolate ganache, use coconut cream in place of the heavy cream in this recipe.
• If you want to fill macarons with white chocolate ganache, use my white chocolate ganache macaron filling.

Making This Chocolate Ganache for Macarons in Advance & Storage Tip

Macarons filled with this ganache should mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.

Refrigerate macarons filled with this ganache for up to 5 days in an airtight container.

Freeze macarons with this filling for up to a month in an airtight container.

You can make this ganache ahead of time, or save any leftover ganache! Store in an airtight container in the fridge for up to a week.

Let Me Know What You Think!

If you try this chocolate ganache macaron filling, I’d love to hear what you think of it! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

Print Recipe 4.93 from 13 rating

Chocolate Ganache Macaron Filling

This chocolate ganache filling for macarons is the best! It's silky-smooth, rich, and absolutely delicious. Prep Time5 minutes minsCook Time1 minute minAdditional Time4 hours hrsTotal Time4 hours hrs 6 minutes mins Course: Frosting & FillingsCuisine: French Servings: 1.25 cups Calories: 66kcal Author: Chelsey White

Equipment

• Kitchen Scale
• Immersion Blender

Ingredients

Chocolate Ganache Macaron Filling

• 120 g semi-sweet chocolate or chocolate chips 2/3 cup
• 20 g unsalted butter 1 1/2 Tbsp
• 120 g heavy whipping cream, room temperature 1/2 cup

Instructions

• Chocolate Ganache Macaron Filling
• The chocolate ganache filling needs about 2 hours to set, so I recommend making it first! It can also be made up to a week in advance.
• Place 120g of semi-sweet chocolate and 20g of unsalted butter in a medium-sized bowl and set aside.
• Pour 120g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about 45 seconds). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.
• Pour the heavy cream over the chocolate and butter. Make sure all the chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
• Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth.
• Press a piece of plastic wrap flush against the ganache to prevent a skin from forming. Place the bowl in the fridge to chill for about 2 hours. If you make it in advance, let it chill in the fridge in a bowl and scoop it into a piping bag when you're ready to use it.
• When you're ready to use this ganache, place it in a piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape.
• Pipe a thick dollop of chocolate ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich.
• Place the finished macarons in the fridge in an airtight container to mature overnight. When you're ready to enjoy them, let them sit at room temperature for 10-20 minutes and enjoy!

Video

Notes

Recipe Yield

This recipe makes enough ganache to fill about 20 macarons. You can double or triple this recipe to fill more macarons if needed, but it might need more time to set. For reference, I usually pipe my macarons with a diameter of 1 3/4 inches, so they’re about the size of a standard macaron.

Tips for Making the Best Chocolate Ganache Macaron Filling

• Make this chocolate ganache before you make the macaron shells. This will give it time to set.
• Measure your ingredients with a kitchen scale. You really need to be precise with this recipe.
• Use good-quality chocolate. It will make the ganache taste better and give it the best possible consistency.
• Use heavy cream or heavy whipping cream, not milk or half and half. You need a high-fat percentage to allow the ganache to come together and have a smooth texture.
• If possible, use an immersion blender to make sure your ganache turns out silky smooth!
• If you notice bits of unmelted chocolate in the ganache once it’s combined, heat it in the microwave for another 15 seconds, let it rest for 30 seconds, then give it another stir. Repeat this process as needed until all the chocolate is melted and the ganache is smooth.
• Once you’ve filled macarons with this ganache, pop them in the fridge to help the ganache set.
• To make dairy-free chocolate ganache, use coconut cream in place of the heavy cream in this recipe.

Making This Chocolate Ganache in Advance & Storage Tips

You can make this ganache ahead of time or save any leftover ganache! Store in an airtight container in the fridge for up to a week. Macarons filled with this ganache should mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste. Refrigerate macarons filled with this ganache for up to 5 days in an airtight container. Freeze macarons with this filling for up to a month in an airtight container.

Nutrition

Serving: 1g | Calories: 66kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 3mg | Sugar: 5g

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