In the bowl of a stand mixer fitted with a paddle attachment, cream together the Schokobella chocolate ganache with the softened butter for 8 minutes on medium speed. Add the coffee paste and mix thoroughly.
Pipe a layer of Mocha Ganache onto the bottom of the chocolate macaron shells. Then, place a lollipop stick into the filling and sandwich it together with another chocolate macaron shell. Pipe a small dot of chocolate glaze onto the outside of the shell and garnish with a chocolate coffee bean.
