- Bring the cream to a simmer, set aside and keep warm.
- Meanwhile, melt together the dark and milk chocolate.
- Pour in the hot cream, mixture a third time at a time, using a stick blender to emulsify until smooth.
- Add in salt and add in the butter a cube at a time, emulsifying using a stick blender.
- Pour the mixture onto a try and allow to cool down in the fridge until pipable consistency.
- Transfer the mixture into a piping bag and pipe dollops into prepared macaron shells.