Name: Red Wine Chocolate Ganache
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: French
Ingredients: 3/4 cup (180ml) heavy cream; 3/4 cup (180ml) favorite red wine (I use a pinot noir)*; 1 and 1/2 Tablespoons (8g) unsweetened natural or dutch-process cocoa powder; 1/2 cup (100g) granulated sugar; 2 four ounce bars (226g) semi-sweet chocolate, coarsely chopped*; 1/4 cup (4 Tablespoons; 56g) unsalted butter, softened to room temperature; 1/8 teaspoon salt

mini chocolate bundt cake topped with red wine chocolate ganache on a white plate

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Throwing you a curveball today!!

No we’re not baking a cake or cookies or muffins or making dinner. Though if you’re having red wine chocolate ganache for dinner, can I get an invite?

red wine chocolate ganache in a glass jar

Will you just look at this stuff? It’s every bit as rich, thick, dark, and indulgent as you can imagine. Made from life’s most crucial ingredients like cream, chocolate, butter, sugar, and red wine—this ganache is as handy, versatile, and dreamy as regular chocolate ganache or salted caramel. It can be used for everything.

And I mean EVERYTHING:

Spooned over ice cream
Dip for fruit and, heck, even cheese
Drizzled on flourless chocolate cake (do it!)
Layered in trifles
Sandwiched between cookies
Spread on homemade brownies
Topping/filling for cupcakes
Spooned over small batch cheesecake!
Drizzled on hand pies, angel food cake, pound cake, red velvet cake, cookie pizza
Pour in a jar and gift it to your valentine ♥

Or forget all that and just eat it with a spoon. Any time is generally a good time for red wine chocolate ganache.

red wine chocolate ganache ingredients in a saucepan

How to Make Red Wine Chocolate Ganache

It’ll take you no more than 15 minutes and that includes chopping up the chocolate. Simply simmer heavy cream, red wine, sugar, and cocoa powder together on the stove then add chocolate, butter, and a little salt. The butter not only adds flavor, but helps (1) thicken the ganache and (2) keep it smooth.

Speaking of chopping up chocolate! The best tool to use is your large serrated knife. The grooves help chip away the rock-hard chocolate. You’ll need 8 ounces of chocolate and I highly recommend a quality one. I use two 4-ounce Baker’s brand bars. Baker’s or Ghirardelli is what I usually buy. Find both in the baking aisle.

chopped chocolate on a wood cutting board

red wine chocolate ganache in a saucepan with a wood spoon

Like regular chocolate ganache, it’s thinner when warm and suuuuuper thick when cool. Give it an hour or 2 and it will be thick enough to frost/fill cakes and cupcakes. 🙂

What Red Wine to Use?

This chocolate ganache isn’t picky. Honestly, just use your favorite wine! I’ve made it with merlot, cabernet, and pinot noir. Loved it all. If you enjoy drinking it, you’ll enjoy it as chocolate ganache.

bowl of vanilla ice cream with red wine chocolate ganache

And this is my favorite part of all!! Poured on top of ice cream, it slightly hardens into one of those magic chocolate shell things. 🙂

And PS: The mini chocolate Bundt cake at the top of the post? That’s my chocolate cupcakes recipe baked in my mini Bundt pan. I baked them for 20-22 minutes at 350°F (177°C). Fill 2/3 full. Makes about 6-7 Bundts.

Red Wine Chocolate Ganache

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 15 reviews

Author: Sally
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 and 1/2 cups
Category: Dessert
Method: Cooking
Cuisine: French

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Description

Silky, thick, rich, and smooth chocolate sauce made with red wine. This chocolate ganache is delicious on ice cream, cakes, cupcakes, pound cakes, and more!

Ingredients

3/4 cup (180ml) heavy cream
3/4 cup (180ml) favorite red wine (I use a pinot noir)*
1 and 1/2 Tablespoons (8g) unsweetened natural or dutch-process cocoa powder
1/2 cup (100g) granulated sugar
2 four ounce bars (226g) semi-sweet chocolate, coarsely chopped*
1/4 cup (4 Tablespoons; 56g) unsalted butter, softened to room temperature
1/8 teaspoon salt

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Instructions

Whisk the heavy cream, wine, cocoa powder, and sugar together in a small saucepan over medium heat. Once simmering, allow it to simmer for 5-6 minutes. Stir occasionally. Remove from heat, stir in the chocolate, butter, and salt. Taste. Add a pinch more salt if desired.
Allow to cool for a few minutes before using as a thin ganache. Ganache will thicken as it cools, so if you’d like to use it to frost cakes and cupcakes, stick it in the fridge for a few hours.
Cover and store leftover ganache in the refrigerator for up to 10 days. To thin out again, reheat in the microwave for 10-20 seconds.

Notes

Special Tools (affiliate links): Small Saucepan | Whisk
Wine: Merlot is a wonderful choice. Cabernet is great, too. I used a pinot noir. Honestly any red you personally enjoy drinking will work.
Chocolate: Use real, quality chocolate. You can find the 4-ounce baking bars in the baking aisle. I like using Ghirardelli or Baker’s brand. You can use 8 ounces of quality chocolate chips instead, but the ganache won’t be as smooth. For a darker flavor, use bittersweet or even unsweetened chocolate.

Sally McKenney

Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.