A smooth, almost chewy milk chocolate ganache that's great as a filling for macaroons
Place the double cream into a saucepan and bring to the boil. When the cream has boiled, remove it from the heat and whisk the milk chocolate until you have a smooth mixture. Pour the chocolate filling into a bowl and place it in the fridge and allow it to cool.
When the mixture is cool fill a piping bag with the ganache.
Allow the macaroon shells to cool completely before filling.
Fill half of the macaroon shells with the chocolate ganache and then top with a second macaroon shell.
«Try zesting some orange or limes into your ganache or add a drop of liqueur.»