Tag Archives: Crème de cacao

Cocktail in a Macaron: Rose Martini

You may be aware that October is Breast Cancer Awareness Month (and if you weren’t aware, then you are now…), and in support of this cause, this month’s Mac Attack theme is “Pinktober“.  The premise is simple: make your macarons pink (is it just me or does that sound a bit like a euphemism…?) and/or girly.  As soon as I read the challenge, I knew exactly what kind of macarons I wanted to make, but I’ve been putting off making and posting about them.  It took me until today to realise why.

Breast cancer is probably one of the most talk-about cancers (in the Western world anyway), and everybody seems to have been affected by it either directly or known somebody close who has been diagnosed with it.  Perhaps that’s not the case, but it’s the impression I get.  So, here’s the thing that’s been holding me back: talking about breast cancer makes me feel like a bit of a fraud.  Thankfully, my exposure to breast cancer has been limited.  My Scottish grandma was diagnosed with it when I was 11 or 12, but the extent of my knowledge of the whole affair was that Granny had gone into hospital for a little operation, but everything would be fine.  I have a vague feeling that she might have had to have two operations, but I’m really not sure.  (She’s fine, by the way – this would be the very same grandma that accidentally char-grilled the summer fruits crumble a few months ago.)  We lived in Norway at the time, so there were no hospital visits to drive home the reality of it – perhaps that’s one of the reasons that my memories of it are so abstract (which I feel kind of guilty for – made worse now that I realise, of course, what the outcome could have been).  Basically, I’ve been putting this post off because deep-down, there was a lingering, guilt-tinged question: who am I to speak of breast cancer?  What do I know of it, of its far-reaching and awful consequences?  Nothing, that’s what.  And I’m so very aware of how lucky that makes me, but I still feel like a fraud for trying to write a post about it.

Having realised that I had nothing knowledgeable, meaningful or inspirational to say about breast cancer, I decided that I’d better get my act together and make some macarons, because at least when it comes to macarons, I vaguely know what I’m talking about.  Ever since I made Rose Martini cupcakes a few weeks ago, I’ve been wanting to try turning the cocktail into a macaron.  Since the “Pinktober” theme revolves around girliness and pinkness, a macaron based on a cocktail involving rosewater seemed totally appropriate…  I went for plain, pearly shells (it doesn’t really come through in the photos) and pink ganache, and piped little pink ribbons out of chocolate onto some of the macarons.  I even made larger pink ribbons out of chocolate.  I might not have any meaningful words to contribute to Breast Cancer Awareness Month, but if you’re going to do something, do it properly, so at least these macarons look the part.  Oh, and the Rose Martini flavour totally works as a macaron.  Hurrah!  So, here we go, be aware of breast cancer; ladies, you’ve probably been told about 56 million times before, but check yourselves.  And eat macarons.  They’re not a proven cure for breast cancer, but they make life that little bit more luxurious, and everybody needs a bit of that sometimes.

Rose Martini macarons

Makes about 60 small macarons (so about 120 shells of 1.5/2 cm diameter)
Macaron shell recipe based on
Mad About Macarons!
Ganache recipe adapted from my standard recipe

I added some some edible glittery pearl powder to the macaron shells which gives them a very subtle pearlescent sheen, but you can’t really see it in the photos.  In keeping with the “rose” flavour of the ganache and the “Pinktober” theme, I had been planning to colour the ganache a pale pink, but as you can see, I put a little too much colouring in so the ganache turned out bright pink instead.  Woops.  Both the colouring of the ganache and the pearl powder for the shells are optional.  I’ve also included instructions right at the end on how to make the chocolate pink ribbons that are in the photos.  Make sure you leave these at least 24h before eating them, in order to allow the ganache to soak into the shells a bit.  They can be stored in an airtight box in the fridge – just remember to bring them out at least 30 mins before eating them, so that you can appreciate the flavour fully!

Ingredients

For the macaron shells:
100g aged egg whites (age them for 4-5 days in a sealed jar in the fridge)
66g caster sugar
120g ground almonds
180g icing sugar
Edible pearl powder (optional)

For the ganache:
40g single cream
150g white chocolate
25g vodka
15g white crème de cacao
3g rosewater
Pink food colouring paste/gel (optional)

For the chocolate pink ribbons (optional):
A few square of dark chocolate (large ribbons only)
A few squares of white chocolate
Pink food colouring paste/gel

Directions

To make the macaron shells:
1.  Line three or four flat baking sheets with baking paper and set aside.  Prepare a piping bag with a plain round piping tip.

2.  Blend the icing sugar, ground almonds and pearl powder together (don’t skip this step!).  Sift them through a medium sieve into a large bowl.  Sift them again if necessary.

3.  Make the French meringue by whisking the egg whites at room temperature (take them out of the fridge 2h beforehand) to glossy firm peaks, gradually adding the caster sugar.

4.  Incorporate the French meringue into the dry ingredients using a large spatula and mix well.  Now work on the mixture by pressing down well with the spatula, going backwards and forwards, to press out the oxygen from the egg whites (this is the macaronnage stage), until you have a smooth mixture.  Don’t do this for longer than 5 minutes.  The result should be a soft and brilliant mixture that forms a “ribbon” on the spatula.

5.  Transfer the mixture to the previously prepared piping bag and pipe out the desired size of rounds (mine were about 1.5-2cm in diameter).  Press the nozzle right down on the paper and finish off with a flourish to obtain a nice round. Leave a good space between them so they can spread out.

6.  Leave to set for about 30 mins (this helps to produce the feet).  Preheat the oven to fan-oven 160°C.  When you can feel that a skin has formed over the top, they are ready to go into the oven.

7.  Bake one tray at a time in the centre of the oven for about 8-10 mins (to see if they are done, touch the top – if there is a “wobble,” leave them in 2-3 mins longer).  Leave them to cool on the baking trays, and when they are completely cool, carefully remove them and pair them up by size.

To make the ganache filling:
8.  Whilst the macarons are setting and cooking, make the ganache filling.  Heat the cream, and as soon as it starts boiling, add the white chocolate (broken into pieces), the vodka, crème de cacao, rosewater and a few drops of pink food colouring paste (how much you add depends on how pink you want the ganache to be – remember that if it’s not bring enough, you can add more colouring, but you can’t make it pale again, so it’s best to be cautious!), and mix with a wooden spoon until smooth (don’t let it boil or you will boil off the alcohol and we wouldn’t want that now, would we?).  Allow the mixture to thicken in the fridge (or freezer if necessary).

9.  Once cool, use a teaspoon to deposit a good dollop of ganache onto one shell of each pair.  Then place the partner shell on top, and use a slight twisting motion to squash the shell down onto the filling.  If you don’t want to decorate them, skip to the very last step.

To make the large pink chocolate ribbons:
10.  Whilst waiting for the ganache to cool, line a baking tray with baking paper (it doesn’t have to be perfectly cut or anything).  Prepare a piping bag with a very thin piping tip (this is to draw the outline of the ribbon).  Melt the dark chocolate in a small heat-proof bowl over a pan of simmering water.  Allow to cool slightly and transfer to the piping bag.  Pipe the outlines of the ribbons (if you’re not confident in piping the shape, you could draw the outlines out on the baking paper in pencil before piping).  Put the baking tray in the fridge for the outlines to harden.

11.  Prepare a different piping bag with a slightly wider tip (this will be to fill in the outlines).  Melt the white chocolate in a different small heat-proof bowl over a pan of simmering water, add a few drops of pink colouring paste (as with the ganache, the amount will depend on how bright a pink you’re going for) and stir until smooth.  Allow to cool slightly and transfer to the piping bag.  Remove the baking tray with the hardened dark chocolate outlines and fill them in with the pink white chocolate.  Put the baking tray back in the fridge for the filling of the ribbons to harden.  Once hardened, the ribbons can be gently peeled off the baking paper (remember that they are just chocolate, so if left somewhere warm, they will melt…).

To make the small pink ribbons on the macarons:
12.  Follow step 11, but when the pink white chocolate is ready to pipe, pipe a ribbon shape directly onto the macarons (I’d recommend practicing on a piece of baking paper or any less presentable macarons first).

13.  Leave in the fridge for at least 24h before serving (I know, it’s difficult! But so worth it!!)

Enjoy!

Advertisement

15 Comments

Filed under Ramblings, Recipes, Sweet Foods

We Should Cocoa #14: Aztec brownies

If I’m going to post today, I can’t really do so without briefly mentioning the rugby…  Although France lost, at least we (because I’m totally part of the French rugby team, didn’t you know?) completely blew apart the expectations of most of the rest of the world (well, the bits of the world that care about rugby) that we would play dreadfully and be completely annihilated by the All Blacks.  So hah!  And I’ll be honest, New Zealand deserved to win the World Cup anyway, particularly on home soil.  Now that I’ve got that totally knowledgeable commentary mini rant out the way, let’s talk about brownies.

More specifically, let’s talk about chilli brownies.  The wonderful combination of chocolate and chilli appears to have been somewhat overlooked recently.  Many people seem to be unaware of how perfectly these two flavours go together, which is odd, considering that this particular pairing has been around since the Aztecs or maybe even the Mayans – either way, it’s not exactly a new discovery.  Luckily though, Choclette at Chocolate Log Blog presented the perfect excuse for a foray into this flavour pairing by setting “chilli” as the special ingredient for October’s We Should Cocoa challenge.

It took me most of the month to decide what to actually make.  Cookies, cupcakes, macarons – the possibilities are endless.  In the end, I decided to make chilli brownies in order to use the chilli pepper that went into my chilli crème de cacao experiment, as well as to use some of the actual liqueur.  I had a little moment of inspiration whilst making the brownies, and threw in some cinnamon as well, so they morphed into Aztec brownies.  They also turned out lovely and fudgy, and the chilli flavour is subtle rather than in-your-face, but you can definitely taste it, so it is quite warming (which is always a bonus with winter approaching).  I couldn’t taste that there was alcohol in them, but that could just be me, and I haven’t been able to test these on anybody else to get a second opinion about that.  Either way, they’re still delicious and that’s what counts, right?

Aztec brownies

Makes 9-12 brownies
Adapted from The Craving Chronicles

These are fudgy in the middle, with a lovely warmth from the chilli peppers.  Obviously the strength of the chilli peppers will affect how chilli-y the brownies turn out.  If the chilli peppers that you’re using are very strong, you might wish to omit the chilli powder, depending on your tastes.  One of the chilli peppers that I used was the one that I used to infuse the chilli crème de cacao also used in the recipe.  If you don’t want to make up an entire batch of chilli crème de cacao, you could always just infuse the amount needed with one of the required chilli peppers, or just use normal dark crème de cacao and add a little more chilli powder to the dry ingredients.  These can be stored in an air-tight box for a few days (but they won’t last that long!).

Ingredients

2 chilli peppers
125g all-purpose flour
45g cocoa powder (at least 70%)
1 tsp ground cinnamon
½ tsp chilli powder
¼ tsp bicarbonate of soda
Pinch of salt
60g dark chocolate (at least 70%)
55g unsalted butter
2 eggs
125g light brown sugar
80ml chilli crème de cacao (click for the recipe)
1 tsp vanilla extract

To decorate (optional):
Icing sugar
Ground cinnamon

Directions

1.  Pre-heat the oven to 175°C.  Line a 20 x 20 cm baking tin with baking paper.

2.  Slice the peppers in half and remove the seeds but keep the white filaments.  Finely chop the chilli peppers and set aside.

3.  In a heat-proof bowl, melt the chocolate and butter together over a pan of simmering water (make sure that the bottom of the bowl isn’t immersed in the water).  Remove from the heat as soon as they are melted together and set aside to cool slightly for about 5 mins.

4.  Meanwhile, sift the flour, cocoa powder, cinnamon, chilli powder, bicarbonate of soda and salt into a large bowl and mix well.

5.  Lightly beat the eggs together in a small bowl.  Slowly add about 3-4 tbsp of the melted chocolate to the eggs, beating constantly.  Once combined, stir the egg mixture into the remaining chocolate mixture.  Then add the sugar, chilli crème de cacao and vanilla essence and return the bowl to the simmering pan of water over a low heat.  Mix for a few mins until the sugar has melted.

6.  Fold the chocolate mixture into the dry ingredients until just combined.  Pour the mixture into the lined baking tin and bake for 18-20 mins until a toothpick comes out almost clean (remember that the brownie will continue to cook slightly once it is removed from the oven and that it will also harden).  Allow the brownie to sit in the pan for about 10 mins before lifting out onto a cooling rack and sprinkle lightly with icing sugar and ground cinnamon (optional).  Eat warm or allow to cool.

Enjoy!

PS – I’m well aware that my photos are a bit yellow-y.  Unfortunately, I’m not quite sure how to sort that out – my Photoshop skills are pretty limited.

10 Comments

Filed under Recipes, Sweet Foods

Chilli crème de cacao

Chilli and chocolate are a match made in heaven.  Fact.  And I don’t even really like chilli all that much usually (spicy food isn’t my favourite).  But I do like chilli with chocolate. Dark chocolate, of course – I’m not convinced that chilli and milk or white chocolate would be all that fabulous…  I’ve done the chilli and chocolate combination a couple of times on Sharky Oven Gloves, first in the form of some rather delicious chilli chai and chocolate cupcakes and then in the form of some equally scrumptious chilli and chocolate icebox cookies (being ladybird-shaped was a total bonus.  The cookies that is, not me.)

A few weeks ago, I had a rather brilliant idea.  As we’ve just established, chilli and chocolate go wonderfully well together.  So why not infused dark crème de cacao with some chilli peppers?  Genius, right?  I don’t know why I’ve never thought of trying it out before…  Rather surprisingly, recipes for chilli-infused crème de cacao appear to be rather scarce, so I made it up as I went along (which I tend to do anyway).  The recipes I found for other chilli-infused alcohols (think tequila, vodka, etc) all specified that the seeds should be removed but the little stringy filaments left in.  No specific explanations were given but I decided to heed the advice – presumably the flavour imparted by the seeds isn’t all that great.

The resulting chilli crème de cacao is rather wonderful.  The length of infusion depends on your preferred level of spiciness.  I’m automatically a fan of anything that requires regular taste-testing and this recipe definitely ticks all the right boxes.  Some of this liqueur is destined for baking, though I haven’t quite decided what I’ll be making with it yet, but you can rest assured that I’ll keep you informed.  Adding a liberal splash of the liqueur to a hot chocolate would also be a great way to jazz it up.  The same goes for cocktails – it could be a great addition to make a cocktail unique (depending on the cocktail, obviously).

Chilli crème de cacao

Makes 250 ml
Recipe from my imagination

This recipe can easily be scaled up without problems – I only made a small quantity since I was experimenting.  The infusion time will depend on the combination of how spicy the chilli pepper that you use is (as chilli peppers go, mine wasn’t too too strong) and how spicy you want to make the liqueur.  Tasting the liqueur regularly is the only way to determine how long you want to let it infuse (what a shame).  Once removed, the infused chilli pepper can be chopped up and used for baking.

Ingredients

1 chilli pepper
250 ml dark crème de cacao

Directions

1.  Wash and dry the chilli pepper.  Halve it and carefully remove the seeds, but making sure to keep the white filaments, then add to a jam jar or preserving jar (depending on how much you are making).  Pour the crème de cacao over the chilli peppers and close the jar.  Store in a dark place (cover in foil if you can’t put it in a cupboard or something).

2.  After about 24 hours, taste the liqueur to check the strength of the chilli.  If not strong enough, return the liqueur to its dark place of hiding and check again in about 24 h (mine took about 48h).  When the liqueur is ready to your taste, strain the crème de cacao through a cheesecloth (kitchen roll also works) and decant into a bottle to store.

Enjoy!  (Moderately, of course…)

10 Comments

Filed under Drinks, Recipes

Cocktail in a Cupcake: Rose Martini

To celebrate the 1st birthday of the We Should Cocoa blog challenge, this month’s theme, set by Chele at Chocolate Teapot, is to bake something for a “virtual birthday party” – something chocolatey, of course!  Whilst a big cake would seem appropriate, I decided to go for cupcakes (I know that I totally missed the boat on National Cupcake Week which was last week) for the simple reason that I’ve had a cupcake idea floating around for a while and this seems like the perfect occasion to try it out.  Actually, it would have been my entry to last month’s We Should Cocoa challenge, for which the special ingredient was “rose” (you can see the round-up here), but my plans fell victim to the lovely bout of tonsillitis that laid me up in bed for a week (I’m still grumbling about it).

When I’d been looking for inspiration for last month’s challenge, I happened across the recipe for a Rose Martini, a vodka-based cocktail that contains white crème de cacao and rosewater.  To me that just sounded like a cupcake waiting to happen!  Incorporating white chocolate would have made it perfect for the theme, and I desperately wanted to see if the flavours would work in a cupcake, but never managed to get round to it (grumble, tonsillitis, grumble)…  However, this month’s theme has come galloping to the rescue, because I think that Rose Martini cupcakes definitely sound fit for a party, don’t you?  Wait, what’s that?  Oh, it’s supposed to be for a 1st birthday party…?  Can one year-olds eat cake?  I have no idea.  I don’t really have anything whatsoever to do with small children (can you tell?).  So anyway, these cupcakes are clearly adult-only.  I’m totally ok with that, because it’s not for an actual one year-old child…

The only problem with deciding to make cupcakes is that they usually come in batches, which is fine if you’ve got people to feed them to, but 12 cupcakes between just my mum and I is a bit much (I do love cupcakes, but I’d rather not make myself sick).  Especially since cupcakes don’t keep all that long, and stale cupcakes are rather depressing.  Thankfully though, I found a recipe to make two cupcakes (or one jumbo cupcake), which I adapted and doubled, and it ended up giving me five cupcakes filled with vodka, rosewater and white chocolate chips.  The icing included the Rose Martini ingredients: vodka, rosewater and white crème de cacao.  I may or may not have gotten slightly too enthusiastic about piping the rose (it took me five tries to get a decent one).  They turned out rather well, though quite heavy, and whilst the flavours do work together I think they could get quite sickly quite quickly.  I’d like to try adapting one of my tried and tested cupcake recipes for a full batch, just to see if it would make them a bit lighter.  We’ll see…  For now though, at least these look pretty!  And they do taste good, they’re just really quite heavy!

So all that remains (before sharing the recipe) is to wish happy birthday to We Should Cocoa – here’s to another year of challenges!

Rose Martini cupcakes

Makes 5-6 cupcakes
Cupcake recipe adapted from Sweet Road

The rosewater really comes through in this recipe, so if you’re not a fan, I would suggest decreasing the amount slightly, and perhaps adding slightly more vodka to cut through the flavour more.  The icing makes enough to pipe five roses, but if you want to just do some swirly decorative piping, you won’t need quite as much.  Also, don’t be worried if the cupcakes don’t really go golden – mine didn’t but they were still cooked!

Ingredients

For the cupcakes:
75g all-purpose flour
½ tsp baking powder
Pinch of salt
25g unsalted butter
45g caster sugar
120 ml milk, room temperature
2 tsp vodka
1 tsp rosewater
½ tsp white crème de cacao
35g white chocolate chips (or chopped white chocolate)

For the icing:
2 tsp vodka
1 ½ tsp white crème de cacao
½ tsp rosewater
35g butter
70g icing sugar
Rose food colouring paste (optional)

Directions

To make the cupcakes:
1.  Line a cupcake tin with 5 or 6 liners or set out 5 or 6 silicon liners.  Pre-heat the oven to 180°C.

2.  Sift the flour, baking powder and salt into a small bowl and mix together.

3.  In a different bowl, cream together the butter and sugar until well mixed.  Mix in half the milk (make sure it’s at room temperature otherwise it does weird things to the butter apparently), followed by the flour mixture.  Add the remaining milk, the vodka, rosewater and crème de cacao and mix until well incorporated (if the mixture looks like it’s separated or curdled or something, try mixing some more until vaguely smooth.  If that doesn’t work, add a little bit more flour.  If that doesn’t work, bake them anyway and hope for the best.  Sage advice right there.).  Stir in the chocolate chips.

4.  Spoon the batter into the cupcake liners and bake for 18-22 mins, until a toothpick inserted into the centre comes out clean.  Turn out onto a wire rack to cool fully.

To make the icing:
5.  In a measuring glass or small bowl, mix together the vodka, crème de cacao and rosewater.  Set aside.

6.  Cream together the butter and icing sugar (be prepared for a small icing sugar explosion if using an electric whisk).  When combined to form buttercream, add a tiny, tiny amount of rose food colouring paste (optional) and the alcohols, and mix well until completely incorporated.

7.  Once the cupcakes are completely cool, you can pipe the icing onto them.  To make an icing rose, use a rose petal tip.  Pipe a small blob in the middle of the cupcake, and then, making sure that the fat part of the tip is at the bottom, pipe vertical individual petals around the blob, turning the cupcake as you go (I realise that is a terrible explanation of how to make a rose out of icing – Google it, there are loads of videos available online).

Enjoy!

15 Comments

Filed under Recipes, Sweet Foods

Mac Attack #18: Quadruple chocolate macarons

I think my last ten posts or so have mentioned my dissertation (of doom) at least once, so if you follow my blog at all, you’ve probably realised that it has been the focus of my life for a good few weeks.  So much so, in fact, that I sadly did not have time to take part in April’s Mac Attack challenge, the theme of which was “decadently chocolate.”  As soon as I read the challenge, I knew exactly what I wanted to make, but I had to make a choice between which deadline to miss: Mac Attack or my dissertation.  A tough one, but I’m afraid my dissertation had to win out in the end (I hear education is considered quite important) and I spent a lot of time in a computer lab instead of my kitchen.

But I handed the dissertation in last Thursday and, working on the assumption that I haven’t failed said dissertation, I finished my degree yesterday (!!!), and consequently, I suddenly have a lot of time on my hands.  Time to try out these macarons!

The challenge wanted something decadently chocolate, so I’ve basically added chocolate in every possible way.  Cocoa powder in the shells, white chocolate and crème de cacao in the ganache and dark chocolate and more white chocolate for decoration.  That’s four types of chocolate (I’m counting crème de cacao as a kind of chocolate).  Decadently chocolate?  I definitely think so!  Yummy?  Yes, apparently so!  (They’ve been taste-tested by Kat and Craig, as ever.)  Worth trying even though I’ve totally missed the Mac Attack deadline by about two weeks?  Absolutely!  (I got a bit lazy with the decorating bit and couldn’t be bothered with the hassle of cleaning the fine tip, so I cut the end off a freezer bag instead, but clearly didn’t do a very good job – hence the rather messy white chocolate drizzle.)

Quadruple chocolate macarons

Makes about 60 small macarons (so about 120 shells of 1.5/2 cm diameter)
Macaron shell recipe based on Mad About Macarons!
Ganache recipe adapted from Pure Gourmandise

If you’re more of a dark chocolate fan, I’m sure the ganache would also work perfectly fine using dark chocolate and dark crème de cacao instead of the white chocolate and white/clear crème de cacao.  The macarons can be stored in an airtight box in the fridge – just remember to bring them out at least 30mins before eating them, so that you can appreciate the flavour fully!

Ingredients

For the macaron shells:
100g aged egg whites (age them for 4-5 days in a sealed jar in the fridge)
66g caster sugar
120g ground almonds
180g icing sugar
8g cocoa powder (at least 70%)

For the ganache:
40g single cream
150g white chocolate
4cl (40g) white crème de cacao

To decorate:
A few squares dark chocolate (at least 70%)
A few squares white chocolate

Directions

To make the macaron shells:
1. Line three or four flat baking sheets with baking paper and set aside.  Prepare a piping bag with a plain nozzle.

2.  Blend the icing sugar, ground almonds and cocoa powder together (don’t skip this step!)  Sift them through a medium sieve into a large bowl.  Sift them again if necessary.

3.  Make the French meringue by whisking the egg whites at room temperature (take them out of the fridge 2h beforehand) to glossy firm peaks, gradually adding the caster sugar.

4.  Incorporate the French meringue into the dry ingredients using a large spatula and mix well.  Now work on the mixture by pressing down well with the spatula, going backwards and forwards, to press out the oxygen from the egg whites (this is the macaronnage stage), until you have a smooth mixture.  Don’t do this for longer than 5 minutes.  The result should be a soft and brilliant mixture that forms a “ribbon” on the spatula.

5.  Transfer the mixture to the previously prepared piping bag and pipe out the desired size of rounds (mine were about 1.5-2cm in diameter).  Press the nozzle right down on the paper and finish off with a flourish to obtain a nice round.  Leave a good space between them so they can spread out.

6.  Leave to set for about 30mins (this helps to produce the feet).  Preheat the oven to fan-oven 160°C.  When you can feel that a skin has formed over the top, they are ready to go into the oven.

7.  Bake one tray at a time in the centre of the oven for about 8-10mins (to see if they are done, touch the top – if there is a “wobble,” leave them in 2-3mins longer).  Leave them to cool on the baking trays, and when they are completely cool, carefully remove them and pair them up by size.

To make the ganache filling:
8.  Whilst the macarons are setting and cooking, make the ganache filling.  Heat the cream, and as soon as it starts boiling, add the white chocolate (broken into pieces) and the crème de cacao, and mix with a wooden spoon until smooth (don’t let it boil or you will boil off the alcohol and we wouldn’t want that now, would we?).  Allow the mixture to thicken in the fridge (or freezer if necessary).

9.  Once cool, use a teaspoon to deposit a good dollop of  ganache onto one shell of each pair.  Then place the partner shell on top, and use a slight twisting motion to squash the shell down onto the filling.

To decorate:
10.  Melt the dark chocolate in a small bowl over a pan of boiling water, and once fully melted, pour into a piping bag fitted with a fine tip (or a freezer bag with the tip cut off), and drizzle across all the macarons.  Melt the white chocolate in a separate small bowl, and drizzle across the macarons in the opposite direction to the dark chocolate (make sure you clean the tip thoroughly, or use a new freezer bag).

11.  Leave in the fridge for at least 24h before serving (I know, it’s difficult!  But so worth it!!)

Enjoy!

3 Comments

Filed under Recipes, Sweet Foods