Wednesday, October 12, 2011
Bittersweet chocolate - 325 g
Heavy cream - 300 g
Unsalted butter - 75 g
1. Bring the cream to a boil in a saucepan. Remove from heat and pour over the chocolate. Stir until melted and smooth.
2. Add the butter and stir well. Allow to cool until thickened and ready to pipe on the macaron.