Chocolate Chilli Ganache

So the macarons didn’t work again. The batter just wasn’t working for me. I think I’m going to have to go back to basics and try again from the start *shakes fist at new oven*. But I do have a recipe for you today the chocolate chilli ganache I’ve been using to fill these pathetic shells – and which transformed them from disappointing macarons to delicious meringue  sandwich biscuits.

 completely failures as macarons. They were still quite tasty though This ganache though:

Delicious.

Chocolate Chilli Ganache

Ingredients:

• 100g good quality dark chocolate
• 100g thick cream
• 1/2 tsp chilli powder
• a tiny tiny bit of cayenne pepper

Method:

• Put all ingredients in saucepan
• Heat on low heat until combined
• Allow to cool – if coagulates then put in a mixer for a minute or two – this can make it lovely and fluffy so I usually just do it anyway

Now this recipe is quite strong – it’s designed to be a filling. If you aren’t so good with chilli, or you want to use this as an icing, then I suggest using less chilli powder and omitting the cayenne entirely. But I like mine hot. It was particularly amusing when my unassuming little brother ate a big spoon of the icing without knowing it was chilli flavoured

 

The better quality the chocolate you use, the better quality the ganache will be.

You only need a teeny weeny bit of the cayenne. That stuff is strong.

Now, as delicious as the ganache was, I couldn’t take my failed macarons to my baking club meeting, so I whipped up a quick batch of these instead:

Stay tuned for the recipe what was your worst recipe fail?

 

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