Butterscotch Ganache Recipes

Steps:

• For the chocolate ganache: Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from the heat and stir in the bittersweet chocolate chips until they melt and the mixture thickens. Line up 4 dessert ramekins and divide the ganache evenly among them. Set aside.
• For the butterscotch pudding: Whisk together the brown sugar, cornstarch and salt in a large saucepan over medium-high heat. Slowly whisk in the cream, milk and egg yolks, bring to a boil, and stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour on top of the chocolate ganache in the dessert ramekins. Refrigerate for at least 1 hour. Serve chilled.

Steps:

• For the chocolate ganache: Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from the heat and stir in the bittersweet chocolate chips until they melt and the mixture thickens. Line up 4 dessert ramekins and divide the ganache evenly among them. Set aside.
• For the butterscotch pudding: Whisk together the brown sugar, cornstarch and salt in a large saucepan over medium-high heat. Slowly whisk in the cream, milk and egg yolks, bring to a boil, and stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour on top of the chocolate ganache in the dessert ramekins. Refrigerate for at least 1 hour. Serve chilled.

Steps:

• Make the pudding: In a small pot, bring 3 cups cream and milk to a simmer. Cover to keep warm.
• In a medium pot, bring brown sugar, 1/3 cup water and salt to a boil. Cook, stirring occasionally to keep mixture from scorching, until it reaches 240 degrees on a candy thermometer, about 10 minutes. The mixture should be a deep brown color and smell nutty and caramelized.
• Immediately whisk cream mixture into brown sugar to stop the cooking. The mixture will seize. Bring to a boil, whisking constantly, and cook until smooth.
• In a small bowl, whisk together egg yolks, egg and cornstarch. Pour a ladleful of hot cream mixture into the egg mixture, whisking constantly so the eggs don't curdle. Pour egg mixture into the pot with the cream, whisking more. Cook for another 2 to 4 minutes, until thickened. It's O.K. if the mixture comes to a simmer.
• Strain mixture into a bowl or large glass measuring cup with a spout and whisk in butter until smooth. Divide among 8 serving dishes and chill for at least 4 hours until custards are set.
• Make the ganache: In a small saucepan, heat cream until steaming. Add chocolate and stir constantly over very low heat until just melted. Strain into a glass measuring cup with a spout.
• Pour a thin layer of ganache over the tops of the custards. You may not use all of the ganache depending on how wide your serving dishes are. Chill for at least 4 more hours to set the ganache. Serve with whipped cream on top.

Steps:

• IN SMALL PAN HEAT HEAVY WHIPPING CREAM TIL ""ALMOST"" BOIL. DON'T LET IT BREAK. TAKE OF HEAT.
• ADD WHITE CORN SYRUP AND BUTTERSCOTCH CHIPS AND STIR TIL SMOOTH.
• USE ON CAKES, CUPCAKES, COOKIES ECT...