Peppermint and dark chocolate make the perfect rich filling for macarons.
Mint Chocolate Ganache Filling
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
2 teaspoons corn syrup
1/4 teaspoon of peppermint extract
Prepare green macaron shells, set aside.
Place chocolate in a heatproof bowl, set aside.
Combine cream and corn syrup in a saucepan and bring to a simmer.
Pour cream mixture over chocolate and let sit without stirring for 10 minutes.
Stir mixture with in circles in the center of the bowl until combined. Scrape sides and bottom of bowl to incorporate all ingredients.
Cool to room temperature and pipe onto cooled macaron shells, sandwich shells, dust with cocoa powder.