This recipe is best with
- 150g dark chocolate
- 300g heavy cream
- 1 tbsp honey
- 15g butter (softened)
- Place chopped chocolate in a medium-sized bowl.
- Heat heavy cream and honey in a large heavy saucepan over medium heat until it simmers gently.
- Immediately pour the hot cream over the chocolate and stir gently until the chocolate is melted.
- Let it stand for 10mins before adding the butter. Stir ganache gently until perfectly smooth, let cool and chilled for about 1 hour or until its stiff enough to be piped onto the macarons.