9 oz. praliné baking chocolate
Chop chocolate and place in a medium bowl.
Bring cream to a boil, and pour over chocolate. Let stand for a minute before mixing delicately, without incorporating any extra air.
Once mixture is warm, add butter cut into small pieces and mix until blended. Refrigerate until cold.
When ready to use, beat ganache like you would whipped cream. It will get lighter in color and should feel whipped.
Pipe onto macaron shells. Refrigerate 24 hours before serving.