Bittersweet ganache

Time 20 minutes
Yields Makes about 1 cup
Bittersweet ganache

Put the chopped chocolate in a heatproof bowl.


Bring the heavy cream to a boil and pour over the chocolate. Working with a whisk or spatula, very gently stir the chocolate and cream together. When the ganache is smooth and shiny, stir in the butter.


Cool the ganache by putting the bowl in a larger bowl filled with ice cubes and cold water. Stir almost constantly, so it doesn’t harden; when the ganache is thick enough to pipe and stay where it’s piped, spoon it into the pastry bag and fill the macarons.

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