Ganache For Almond Macaroons Recipe

Ingredients

1 pound semisweet chocolate, very finely chopped 

1 pound bittersweet chocolate, very finely chopped 

4 cups heavy cream 

1/4 cup honey 

1/2 teaspoon coarse salt 

1 vanilla bean, halved lengthwise, or 1 tablespoon pure vanilla extract 

Preparation

Place both chocolates in a large heatproof bowl; set aside.

In a medium saucepan, mix together cream, honey, and salt. Scrape the vanilla bean seeds into saucepan and add vanilla bean, if using. Bring mixture to a boil over medium heat. Pour over chocolate and let stand until chocolate is melted, about 5 minutes; whisk until smooth.

Strain chocolate mixture through a fine mesh sieve, discarding solids. Stir in vanilla extract, if using. Cover with plastic wrap and let stand at room temperature until ganache stiffens, at least 6 hours and up to overnight.

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