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Chocolate Ganache for Macarons

Ganache can be 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.

image of a french chocolate macaron being filled with a semi sweet chocolate ganache filling for macarons

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 up the cream and pouring it over the chocolate, let the mixture sit for a couple 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.

image of chocolate ganache filling for macarons that's been combined and is ready to be chilled in the fridge

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.

image of chocolate ganache filling for macarons that's been chilled and is ready to be used to fill macarons

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.

image of a french chocolate macaron being filled with a semi sweet chocolate ganache

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 below 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.

image of guittard chocolate chips

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.
image of chocolate ganache filling for macarons that's being mixed with an immersion blender to make it super smooth

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.
  • Make this ganache ahead of time too or save any leftover ganache! Store in an airtight container in the fridge for up to a week.
image of a french chocolate macaron being filled with a semi sweet chocolate ganache

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!

image of a french chocolate macaron being filled with a semi sweet chocolate ganache

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Yield: 1.25 cups

Chocolate Ganache Macaron Filling

image of a french chocolate macaron being filled with a semi sweet chocolate ganache filling for macarons

This chocolate ganache filling for macarons is the best! It's silky-smooth, rich, and absolutely delicious.

Prep Time 5 minutes
Cook Time 1 minute
Additional Time 4 hours
Total Time 4 hours 6 minutes

Ingredients

Chocolate Ganache Macaron Filling

  • 120g semi-sweet chocolate or chocolate chips (2/3 cup)
  • 20g unsalted butter (1 1/2 Tbsp)
  • 120g heavy cream (1/2 cup)

Equipment

Instructions

Chocolate Ganache Macaron Filling

  1. 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.
  2. Place 120g of semi-sweet chocolate and 20g of unsalted butter in a medium-sized bowl and set aside.
  3. 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.
  4. 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.
  5. Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth.
  6. 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.
  7. 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.
  8. 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.
  9. 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!

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

  • 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.
  • Make this ganache ahead of time too or save any leftover ganache! Store in an airtight container in the fridge for up to a week.

Nutrition Information

Yield

20

Serving Size

1

Amount Per Serving Calories 66Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 3mgCarbohydrates 5gFiber 0gSugar 5gProtein 1g

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Nisreen Takulla-Khalil

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Hi,

Can I use milk chocolate to make the ganache and would it be the same quantity of heavy cream that I should use?

Thank you

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