Ingredients
• 25g Dutch cocoa, sieved
• 300g dark chocolate buttons
• 5 Tbsp (100ml) thickened cream
• Pinch of chilli powder, to taste
Method
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Make the macarons following the Foundation Macaron Recipe, omitting the food colouring and adding cocoa powder in Step 2.
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To make chocolate and chilli ganache, put chocolate buttons, cream and chilli in a heatproof bowl set over a saucepan of simmering water, making sure bottom of bowl does not touch water, until chocolate is melted. Stir well. Set aside for 30-40 minutes or until ganache has thickened.
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Spoon ganache into a piping bag fitted with a 1cm plain nozzle. Pipe a little ganache onto 1 macaron, then sandwich with a second macaron. Repeat with remaining macarons and ganache. Serve immediately, or arrange on oven trays and refrigerate or freeze overnight.