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Midnight Ganache

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If you want an elegant, universally loved alternative that still retains that deep obsidian look, a rich Dark Chocolate Ganache is the perfect choice. By using a high-quality dark chocolate (ideally 70% cocoa or higher) and adding a touch of optional black gel food coloring, you get a luxurious, glossy filling with an intense chocolate flavor that pairs beautifully with the almond shells.

Here is the alternate version of the recipe, featuring a decadent Midnight Ganache.

Ingredients

The Obsidian Dark Chocolate Ganache

  • Dark Chocolate: 120g (70% to 80% cocoa, finely chopped)

  • Heavy Cream: 100ml (just under 1/2 cup)

  • Unsalted Butter: 15g (1 tablespoon), room temperature

  • Fine Sea Salt: A generous pinch

  • Black Gel Food Coloring: 1–2 drops (Optional)

Instructions

  • Prep the Chocolate: Place your finely chopped dark chocolate and a pinch of sea salt into a heatproof bowl.

  • Heat the Cream: In a small saucepan, bring the heavy cream to a simmer over medium heat (just until bubbles begin to form around the edges—do not let it boil).

  • Melt & Emulsify: Pour the hot cream directly over the chopped dark chocolate. Let it sit undisturbed for 2 minutes to melt the chocolate, then gently stir with a spatula from the center outward until a smooth, glossy emulsion forms.

  • Add Butter and Color: Stir in the room-temperature butter until fully melted and combined. If you want to achieve the deep obsidian look  stir in 1 to 2 drops of black gel food coloring now.

  • Pipe: Transfer your dark chocolate ganache to a piping bag and pipe a generous dollop onto the flat side of one shell.

  • The Twist: Place the matching shell on top and twist slightly to spread the filling evenly to the edges.

  • Cool to Pipe: Cover the ganache with plastic wrap pressing directly against the surface (to prevent a skin from forming). Let it sit at room temperature for about 1 to 2 hours, or until it cools and thickens to a pipeable, spreadable consistency.

Find it online: https://scandalsandsweets.com/2026/06/03/the-ma-vengeance-macarons/