Dark Chocolate Truffle Macarons

Dark Chocolate Truffle Macarons in a cup with one on a tray.

Oh macarons! How wonderfully delicious you are! Fragile, yet soft; fudgy and full of intoxicating chocolate! I could sing this tune forever, but I will spare you. Instead, I will tell you how I make these Dark Chocolate Truffle Macarons.

An up close picture of Dark Chocolate Truffle Macarons.

The reason why these macarons get so soft and fudgy, is because the filling is rather soft. When you allow the macarons to sit in the fridge for 24 hours, the moisture from the chocolate ganache filling gets absorbed by the macaron shells, which produces truffle like middle and a brittle shell (it does remind me of this Truffle Cake). I was taking these pictures in hopes that you can get a glimpse of what they’re like on the inside.

Two Dark Chocolate Truffle Macarons on a tray with some in a cup.

The recipe of the macaron shell is adapted from Pierre Herme’s Book “Chocolate Desserts”, so you know you can trust the recipe. The chocolate ganache recipe though, is just simple ganache, but in specific proportions to make it to the consistency of a truffle candy.

If you’re looking for a comprehensive guide to troubleshooting macarons, check out this post by Not So Humble Pie.

Dark Chocolate Truffle Macarons

5 from 3 votes

These Dark Chocolate Truffle Macarons will be your new favorite macarons recipe. A chocolate macaron recipe with a chocolate batter and a rich chocolate ganache in the middle. 

Author: Pierre Herme
Course: Dessert
Cuisine: French
Calories: 105 kcal
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 30

Ingredients

Macaron Shells

Chocolate Ganache

  • ½ cup chocolate chips good quality, or finely chopped chocolate
  • 1 cup heavy cream

Instructions

How to make Dark Chocolate Truffle Macaron Shells

  1. PREP: Line two baking sheets with parchment paper or a silicone mat. Set aside. Turn oven to 300F. Fit a large pastry bag with a ⅜ inch or ½ inch round tip. Twist the pastry bag right above the tip and drape the bag over a tall glass. Set aside.

  2. Process the almond flour and 2 cups of powdered sugar on high, in the food processor for about 3-5 minutes, with breaks to let the mixture cool down in between (overheating the mixture might cause it to turn to paste and release the oils) and to scrape the sides and bottom. Scrape the sides every minute or so. OR sift it through a sieve twice. 

  3. Heat separated egg whites in the microwave for 20 seconds in 5-second intervals, mixing in between.
  4. Whip egg whites in a clean bowl of a stand mixer. As soon as the egg whites start to gain volume, gradually add 2 tablespoons of powdered sugar. Whip them just until they are firm but still glossy and supple – when you lift the whisk, the whites should form a peak that drops just a little.

  5. Sift the dry ingredients and the cocoa powder through a fairly large holed sieve into the egg whites and gently fold them in, in 2-4 additions. The egg whites will deflate and form a thick batter. Keep folding until the peak from the batter dropped into a bowl disappears in less than 30 seconds. Do not over mix.

Pipe the Dark Chocolate Truffle Macarons

  1. Spoon the batter into the pastry bag and pipe 1-inch domes about 2 inches apart, by holding the pastry bag ½ inch above the baking sheet, applying gentle pressure, then releasing the pressure and quickly moving the pastry tip in a swirl motion up.
  2. Once all batter is piped onto the sheets, take a sheet and wrap it against the counter as many times as it needs for the domes to spread into about 2-inch circles and for the tops to become smooth (this might take 5-10 times). Dust macarons tops with some more cocoa powder, if you wish.

Bake the Dark Chocolate Truffle Macarons

  1. Bake macarons at 300F on the middle rack for 12-14 minutes, until the tops, are firm to the touch.
  2. Allow the macarons to cool completely. If they do not come off easily, slide a thin knife right under the shell to help them come off.
  3. Repeat with the second baking pan of piped macaron shells.

How to make ganache filling for Dark Chocolate Truffle Macarons

  1. Heat ½ cup cream. Pour over the chocolate chips and allow to sit for 1-2 minutes. Stir until smooth.
  2. Add ½ chilled heavy cream to the mixture and stir to make a smooth ganache.
  3. Leave in the fridge until it is firm enough to spoon or pipe onto macaron shells, stirring it every 10 minutes.

How to assemble Dark Chocolate Truffle Macarons

  1. Pair macaron shells according to size.
  2. Spoon or pipe 1 tsp of ganache onto 1 of the macaron shells, covering it with the other one. Repeat with the rest of the macaron shells. Allow the macarons to sit at room temperature overnight, then transfer to refrigerator until ready to serve.

Recipe Notes

Tips for SUCCESS:

  1. How to make your own almond flour: process whole unroasted almonds in food processor until fine, stopping about every minute to scrape down the sides and to allow the mixture to cool, otherwise, it can turn into an almond paste. 
  2. If you do not have a blender, simply sift the powdered sugar and the almond flour together through a sieve several times. 
  3. When mixing the meringue and the almond/powdered sugar mixture, take care not to overmix. The batter should flow off the spatula like lava in a thick ribbon that doesn't disappear into itself right away. Overmixed batter will produce hollow macarons that are very thin, with a shell that is too fragile. It is better to not mix enough, then overmix. 
  4. It is better to bake too long, then not enough. Meaning: if the macarons are not baked through, they will look all perfect on the inside, but very hollow on the inside. The inside that isn't baked through just collapses, forming a big hole inside. If you overbake the macarons and they are hard when cooled, just fill them with a filling that has a higher moisture content, and leave to mature for a little longer. The moisture in the filling will make the macarons perfectly soft and no one will know that they were once hard. 
  5. The macarons must mature in the fridge before consumption. They follow a bell-shaped curve when it comes to the perfect flavor. The macarons will peak at about 24 hours and slowly go down after that. 
  6. For longer storage of macarons: wrap each macaron in plastic wrap several times to prevent loss of moisture and drying out. Then, store in an airtight container in the freezer for up to a month. To thaw: remove from the freezer and allow to come thaw in the fridge. 
Nutrition Facts
Dark Chocolate Truffle Macarons
Amount Per Serving
Calories 105
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

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Here’s a couple other recipes for macarons that are by Pierre Herme for you to check out:

Dark Chocolate Macarons

 

Macarons with Chocolate Ganache

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Comments

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  • How do you keep the tops so smooth? Mine looked beautiful coming out of the oven, but as they cooled they started to look sort of wrinkly. Otherwise, yum!

    · Reply
    • Hi Peggy, Usually if the macarons get wrinkly as they cool it means that the macaron batter has been overmixxed a little bit. Next time try to mix less and it should do the trick.

      · Reply
  • Bob

    Can I whip the ganache. It was super runny. How do I fix it???

    · Reply
    • Hi Bob,
      Make sure the ganache is well chilled before whipping. Otherwise it will not work.

      Also, chilling the ganache should thicken it enough. If your chocolate doesn’t have enough cocoa content to thicken the ganache, heat it slightly again, and add more chopped chocolate and stir. Do not overheat ganache or it will separate.

      · Reply
  • Hailey

    hi marina i was wondering if you could put two pans in the oven at the same time instead of waiting for the other to finish.

    · Reply
  • Dede

    The chocolate to heavy cream is way off in the ganache. I think you meant 1 cup of chocolate chips instead of 1/2 cup- was super runny. I also think you forgot to put about leaving the cookies out to settle and harden before baking. My first batch that I didn’t leave out is very grainy but the second that I had to leave out while the first batch baked look they are supposed to- nice and smooth.

    · Reply
    • Hi Dede,
      I have tried making ganache with both 1:1 ratio and 1:1/2 ratio and because I wanted the inside of the macarons to be truffle-like soft, I liked the 1/2:1 better. You do have to refrigerate the ganache until it firms up just enough to be able to spoon it between two shells though. With the 1:1 ratio the ganache gets pretty hard when refrigerated.

      Also, in this particular recipe Pierre Herme did not instruct to leave the macarons out before baking, so I didn’t include that in the instructions either. I have tried baking macarons both ways and both ways work, but you can definitely do what works for you and your oven. The macarons are so tricky, that it seems that every person and every oven have their own specifications for what’s going to make them work. I’m glad you found the tricks to make it work for you :).

      · Reply
  • […] those that love chocolate, this dark chocolate truffle macaroon recipe is for you! Let the Baking Begin! has all the details you […]

    · Reply
  • Oksana

    Hi, these macaron recipes are the first I’m seeing that do not require “resting” before baking…is this in fact accurate?

    · Reply
    • Yeap, this is in fact accurate and you can have success with baking them right away. This recipe is based on a recipe by a very famous French pastry chef, so this is nothing I came up with on my own 🙂

      · Reply
  • Any idea why the tops would be too thin and wrinkly? They taste great and are not hollow so I’m not sure why this happened. The thin tops make them super fragile

    · Reply
  • Tiffany B

    Quick question about the chocolate chips. Are these milk chocolate, semi sweet, etc? I’m really excited to make these!!!

    · Reply
  • viktoriya

    I made these today and some turned out good and others didn’t ( flat or cracked) 🙁
    why is that? did i not mix well enough?

    · Reply
  • Lora

    I am not seeing the receipt, this is what it is showing “[amd-zlrecipe-recipe:81]” I don’t know if the system or site is having some sort of glitch.

    · Reply
    • Hi Lora, yes there was an update that now causes all kinds of things. But it should work now. Let me know if you have any more questions.

      · Reply
  • Emily

    My macaroons didnt get the feet at all, but they also didnt crack. Do you have an idea of what the problem was?

    · Reply
    • Laura K

      I just made these – same here! No feet. I think I over-mixed it (deflated). It took a lot less mixing than macaron recipes I have used in the past. Still tasted good!

      · Reply
  • Inna

    I’m confused because you are adding powdered sugar twice, in step 4 and then again in step 6. Is it 2 cups for step 4 and then 2 tbsp for step 6?

    · Reply
    • Hi Inna,
      Thanks for your question. I added clarification in the recipe. Yes you understood correctly, first you grind 2 cups of powdered sugar with the almonds, then add 2 tablespoons of powdered sugar when you whip the egg whites.

      · Reply
  • Natasha of NatashasKitchen.com

    I SO JUST PINNED THIS! These look so delicious!! Do you take orders? 😉

    · Reply
    • Thank you Natasha, you’re too kind 🙂

      · Reply

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