Steak House Chocolate Ganache Recipe

This is a straightforward homemade version of Ruth’s Chris chocolate ganache — thick, glossy, melt-in-your-mouth chocolate magic made with just two ingredients. You’ll wanna pour it on everything. Or just eat it with a spoon, no shame.

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Why I Like This Recipe

This? This is chocolate therapy. I made it once for a cake and now I make it for literally no reason. I dip strawberries. I dunk cookies. I even added it to toast. It’s rich, it’s easy, and it makes you feel fancy even if your kitchen’s a disaster.

Quick Summary

Prep time: 0 mins
Cook time: 10 mins
Rest time: 5 mins
Flavor: deep, rich, indulgent
Great for: cakes, cupcakes, drizzle dreams, emotional support ganache

Ingredients

8 oz semi-sweet chocolate chips or baking bars (chopped)
1 cup heavy whipping cream (36% fat)

How To Make Chocolate Ganache

Heat the cream — just to a simmer, not boiling. Watch it.
Pour hot cream over chopped chocolate in a bowl.
Swirl to cover all the chocolate.
Cover the bowl and walk away. Let it sit 5 mins.
Uncover, stir from the middle outward with a spatula.
Don’t overmix. Stop when it’s smooth and glossy.
Let it sit 15 mins if you’re using it as a glaze. Or chill to thicken.

Tips for Success

Use real heavy cream — don’t sub in milk or light cream. Won’t work.
Let it sit before stirring. That 5 min melt time matters.
Want it whipped? Chill it first, then beat it till fluffy.
It thickens as it cools, so don’t panic if it’s runny at first.

Storage and Reheating

Room Temp: Good for 2 days covered.
Fridge: Keeps 5 days.
Freezer: 3 months, just thaw overnight.
Reheat: Gently, low heat. Or let it come to room temp.

FAQs

Can I use milk instead of cream?

Nope. Won’t thicken. You’ll end up sad.

Can I make it dairy-free?

Yup. Use full-fat coconut cream + dairy-free chocolate.

Is it pourable or spreadable?

Both! Pour warm, spread when chilled.

Can I double it?

Yes. Just keep the ratio 1:1.

Can I use it on cupcakes?

Absolutely. Frost, dip, pipe — whatever you’re feelin’.

Common Mistakes and How to Dodge Them

Boiling the cream. Just get it hot enough to melt the chocolate.
Stirring too soon. Let it melt undisturbed first.
Overmixing. Can make it greasy or dull.
Using low-fat cream. It just won’t set right.
Not chopping chocolate small enough. It needs to melt fast and evenly.

Nutrition Facts (Per Serving, 2 Tbsp)

Calories: 177 kcal
Carbohydrates: 10g
Protein: 2g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 20mg
Sodium: 5mg
Sugar: 8g
Calcium: 20mg
Iron: 1mg