4-Ingredient Chocolate Macaroon TartAdd To My Recipes
Manischewitz Birthday Cake Macaroons
3 and 1/2 bars (13 ounces) Gefen Geneve Dark Chocolate Bar with Nougat
Maldon salt or flaky sea salt, optional
1 cup frozen whipped topping, defrosted
Press two macaroons into each mold of a muffin tin, pressing them up the sides to form a cup shape.
To make the filling, place the whipping cream in a large microwaveable bowl or measuring cup. Heat in the microwave about two minutes, or just until it starts to bubble slightly (but don't let it come to a full boil). Add the chocolate, and let it sit for about 10-15 seconds, then whisk until smooth and the chocolate is all dissolved. Pour into crusts and top with a sprinkling of sea salt if desired.
Cover lightly and refrigerate for at least two hours before serving. Can be frozen ahead once ganache sets.
This recipe provided with permission from kosher.com
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