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These chocolate macarons are a delicious and indulgent take on the classic French Macaron. This chocolate macaron recipe has three different chocolate macaron fillings options, all made with a chocolate ganache base perfect for macarons.
Macarons are a luxurious treat on their own. And then combine them with some chocolate, and I can’t think of a more indulgent treat!
These chocolate macarons are made with a chocolate macaron shell, then filled with a chocolate ganache filling with three different variations:
- Classic Chocolate Ganache Filling, topped with more chocolate
- Chocolate Peanut Butter Filling, topped with a chocolate drizzle and peanuts
- Nutella Ganache filling, topped with some edible gold leaf.
These different chocolate macarons fillings are combinations of my favorite flavors combined with chocolate. I love that you can make a base, and three different variations for these macarons!
I do have a video where I show you exactly how to make them!
How to make Chocolate Macarons with Chocolate Ganache Filling?
These chocolate macarons have a few different steps combined to get the final result.
Make sure to watch my video above for more tips on the process!
STEP #1: make the chocolate macaron shells
I altered my basic macaron recipe that I’ve used in many other recipes like these Ras Malai Macarons, and these White Chocolate Peppermint macarons, and replaced some of the almond flour and icing sugar with cocoa powder.
Combine the dry ingredients:
Start by sifting the almond flour and icing/powdered sugar together a few times to remove clumps. It helps with making sure that the final shells are as smooth as possible.
Make the meringue:
Next, make the meringue, by beating of egg whites, granulated sugar, and a pinch of cream of tartar.
This is the step where the dry ingredients are folded into the meringue. Stop folding when the batter flows off the spatula in a ribbon.
STEP #2: make the chocolate ganache for filling
Make the chocolate ganache by combining hot heavy cream with chopped chocolate. Keep mixing until it comes together, it might take a little while.
Make sure to allow the ganache to cool completely! It should be quite firm to use as a filling!
This chcoolate ganache will be used as a base for each of the three fillings.
STEP #3: Fill, Decorate and Mature
Chocolate Ganache Macarons
For the chocolate ganache macarons, fill 1/3 of the chocolate ganache to a piping bag and pipe onto the macaron shells.
Melt some chocolate or chocolate chips to dip the macarons into. Dip one side of the macaron into the melted chocolate and let the excess drip off.
Decorate with sprinkles, if desired.
Chocolate Peanut Butter Ganache Macarons
For the peanut butter and chocolate ganache macarons, combine 1/4 cup of peanut butter with 1/3 of the chocolate ganache, and transfer that mixture into a piping bag.
Pipe circles onto the macaron shells. Fill the middle with more peanut butter.
Melt some chocolate or chocolate chips to drizzle onto the macarons. Top with chopped peanuts while the chocolate is still warm. Allow the chocolate to cool and harden completely!
Nutella Chocolate Ganache Macarons
For the Nutella Chocolate Ganache Macarons, combine 1/4 cup of Nutella with 1/3 of the chocolate ganache, and transfer that mixture into to a piping bag.
Pipe circles onto the macaron shells. Fill the middle with more Nutella.
Decorate with edible gold leaf if desired.
Tips for Chocolate Macarons
- Make sure to weigh the ingredients with a scale. This is the scale I have, and it has really helped me perfect my macaron process!
- For smoother shells, sift the almond flour, icing sugar, and cocoa powder multiple times to ensure there are no clumps.
- Rest the piped macaron shells till the top is no longer tacky. That’s when they’re ready to bake.
- Make sure to cool the macaron shells completely before filling them.
- If you need more tips on making the macaron shells, check out my in-depth post on tips to make the perfect macarons.
For the Chocolate Ganache Filling:
- Combine the heavy cream into the chocolate when the heavy cream is hot.
- Cool the ganache completely, in the fridge, for at least two hours for it to firm up and be used as a filling, if not, the filling will slide off the macarons.
Decorating and Filling:
- When decorating the macarons, if working with melted chocolate, make sure to use the chocolate while still melted. Once you have finished decorating, make sure to allow enough time for the chocolate to set completely.
- Let the macarons mature for at least 4 hours, overnight if possible for the best flavor.
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
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Chocolate Macarons with Chocolate Ganache Fillings
- Hand mixer or Stand Mixer
- Piping Bags
- Silicone Mats or Parchment paper
- Rubber/Silicone Spatula
- Oven thermometer
- Digital Food Scale
Chocolate Macaron Shells
- 125 g almond flour
- 120 g icing sugar
- 15 g cocoa powder
- 100 g egg whites
- 88 g granulated sugar
- pinch cream of tartar
- 225 g semi-sweet chocolate
- 135 g heavy cream
Chocolate Ganache Filling:
- 1/3 prepared ganache
- 1/4 cup chocolate chips melted
- Sprinkles optional
Peanut Butter Chocolate Ganache Filling:
- 1/3 prepared ganache
- 1/2 cup peanut butter divided
- 2 tbsp chopped peanuts
- 2 tbsp melted chocolate
Nutella Chocolate Ganache Filling:
- 1/3 prepared ganache
- 1/2 cup Nutella divided
- 1 sheet edible gold leaf
Chocolate Macaron Shells
- Pre-heat oven to 325°F.
- Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
- Dry Ingredients: In a separate bowl, sift the icing sugar, almond flour, and cocoa powder together. Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
- Prepare the Meringue: In a stand mixer fitted with the whisk attachment (or bowl if using a hand mixer), add the egg whites and a pinch cream of tartar. Beat on high until foamy.
- Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
- Turn up the mixer again on high, and keep beating egg whites until stiff peaks form. DO NOT OVER BEAT.
- Macronage: With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon/lava.
- Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.
- Pipe circles onto the prepared baking sheet. You should get about 50 circles in total depending on the size of your macarons.
- Once piped, rap the sheet on the counter to release all the air bubbles.
- Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to touch.
- Bake Shells: Bake in the oven, at 300ºF-325°F for 12-13 minutes.
- Check for doneness, by wiggling the shell. Shells are done when they don’t move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
- Cool the shells in the tray.
- Chop the chocolate and add it to a bowl.
- In a separate, heat proof bowl, heat the heavy cream in the microwave. While still hot, pour heavy cream over chopped chocolate.
- Mix until combined, then set aside, and cool in fridge until firm.
- Once cooled, whip for a few minutes.
- Divide into 3 for the three different fillings.
Decorating & Assembly
- Pair similar-sized shells together to form the cookie sandwiches.Divide into 3 sections for the three fillings.
Chocolate Ganache Macarons:
- Melt 1/4 cup of chocolate chips in the microwave in 30 second increments, until melted.
- Transfer 1/3 of prepared ganache into a piping bag, and Pipe frosting on the bottom half of the macaron shell.
- Dip one side of the finished macaron into the melted chocolate. Add sprinkles, if using.
Peanut Butter Chocolate Ganache Macarons:
- Mix 1/4 cup of peanut butter into 1/3 of prepared ganache, then transfer mixture into a piping bag.
- Melt handful of chocolate chips, enough for 2 tbsp of melted chocolate, in the microwave in 30-second increments, until melted. Transfer to a piping bag, and cut a little hole at the bottom. Drizzle half the shells with chocolate and top with chopped peanuts while chocolate is still warm.
- Pipe a circle on half of the macaron shells. Fill the middle with more peanut butter.
Nutella and Chocolate Ganache Macarons:
- Mix 1/4 cup of Nutella into 1/3 of prepared ganache, then transfer mixture into a piping bag.
- Pipe a circle on half of the macaron shells. Fill the middle with more Nutella.
- Decorate macaron tops with gold leaf if desired.
- Once all the cookies are assembled, store the macarons in the fridge for at least 12-24 hours to mature.
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