Butterscotch Ganache
This butterscotch ganache recipe is so easy to make! You only need 2 ingredients and it’s ready in less than 5 minutes.
Not only is it simple to make, it’s absolutely delicious! I love drizzling it over my favorite desserts, including everything from ice cream to banana bread.
How to Make This Butterscotch Ganache
To make sure this recipe turns out as amazing as possible, let’s walk through how to make it together.
I’ve also included a video tutorial below.
Step 1: Heat Up the Heavy Cream & Butterscotch Chips
Add the butterscotch chips and heavy cream in a heat proof bowl. The butterscotch chips should be fully submerged in the cream.
Heat the bowl in the microwave for 1 minute, or until the cream just begins to bubble. Remove from the microwave, then let the mixture sit for 1-2 minutes.
If you don’t have a microwave, you can make this ganache over a double boiler.
Step 2: Stir It All together
Next, stir the mixture until it’s fully combined, and the ganache is smooth. It will take a bit of stirring to get everything fully combined.
If there are any stubborn bits that aren’t melting down, pour the mixture through a fine mesh sieve to catch any unmelted chips. You can also use an immersion blender if you have one.
Step 3: Drizzle It Over Your Favorite Desserts
The mixture will be thin while it’s hot, but it will thicken as it cools. This ganache can be drizzled over desserts or used to add drips around cakes when it’s warm.
If you want to use it as a filling in cakes, cupcakes, or macarons, chill it in the fridge until it thickens.
Swaps & Substitutions
Below are some notes on substitutions that can be made in this recipe.
- Butterscotch Chips – Any brand of butterscotch chips will work in this recipe. I love using the ones made by Guittard.
- Heavy Cream – Heavy cream or heavy whipping cream is a must in this recipe, I don’t recommend using milk or any other type of dairy to make the butterscotch ganache. It will throw off the consistency of the ganache.
Tips for Making the Best Butterscotch Ganache
- If there are any stubborn bits that aren’t melting down, pour the mixture through a fine mesh sieve to catch any unmelted chips. You can also use an immersion blender if you have one.
- If you don’t have a microwave, you can make this ganache over a double boiler.
- Do not swap in candy melts for the butterscotch chips in this recipe! They are not interchangeable.
- Be sure you use heavy cream or heavy whipping cream! You need the high fat content to create the right consistency in this recipe. Milk will not work in this recipe.
Making This Butterscotch Ganache Recipe in Advance
This recipe can be made ahead of time or you can save any leftovers! Wrap the bowl with plastic wrap or cover the top of the plastic bottle and store in the fridge for up to 3 weeks.
To use chilled ganache, heat the bottle or bowl into the microwave for 10 second intervals until it reaches the right consistency.
Use leftover ganache to top cupcakes, cookies, or even ice cream!
Let Me Know What You Think!
If you try this butterscotch ganache drip recipe, I’d love to hear what you think of it! Leave a rating and comment below.
Don’t forget to tag me @chelsweets and use #chelsweets so I can see your delicious creations on social media!
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Butterscotch Ganache
Ingredients
Butterscotch Ganache
- 3/4 cup butterscotch chips 135g
- 1/4 cup heavy whipping cream, cold 60g
Instructions
Butterscotch Ganache Drizzle
- Add 3/4 cup butterscotch chips and 1/4 cup heavy cream in a heat proof bowl. Make sure the butterscotch chips are fully covered in the cream.
- Heat the bowl in the microwave for 1 minute, or until the cream just begins to bubble. Remove from the microwave, then let the mixture sit for 1-2 minutes. If you don't have a microwave, you can make this ganache over a double boiler.
- Stir slowly until the cream and chips are fully combined and the ganache is smooth. If there are any stubborn bits that aren't melting down, pour the mixture through a fine mesh sieve to catch any unmelted chips. You can also use an immersion blender if you have one.
- The mixture will be thin while it's hot, but it will thicken as it cools. It can be drizzled over desserts or used to add drips around cakes when it's warm. If you want to use it as a filling in cakes, cupcakes, or macarons, chill it in the fridge until it thickens.