6 oz. bittersweet or semisweet chocolate, finely chopped
Instructions
In a small saucepan, heat the cream over medium heat, swirling the pan a few times, until bubbles start to form around the edge of the pan but the cream is not yet boiling, about 4 minutes. Remove from the heat, add the chocolate, and let sit for 30 seconds. Slowly whisk the mixture until the chocolate is completely melted and smooth.
Let cool to room temperature before piping onto the macaron shells.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/01/05/casi-cielo-with-chocolate-macarons-lemon-charcoal/