Red Wine Chocolate Ganache
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?
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 salted caramel. It can be used for everything.
And I mean EVERYTHING:
- spooned over ice cream
- dip for fruit and, heck, even cheese
- poured on a bundt cake
- layered in trifles
- sandwiched between cookies
- spread on brownies
- topping/filling for cupcakes
- spooned over small batch cheesecake!
- drizzled on hand pies, angel food cake, pound cake, red velvet, 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.
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.
Like regular 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.
And this is my favorite part of all!! Poured on top of ice cream, it slightly hardens into one of those magic chocolate shell thingies. 🙂
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
- 3/4 cup (180ml) heavy cream
- 3/4 cup (180ml) favorite red wine (I use a pinot noir)*
- 1 and 1/2 Tablespoons 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; 60g) unsalted butter, softened to room temperature
- 1/8 teaspoon salt
- 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.
*Merlot is a wonderful choice. Cabernet is great, too. I used a pinot noir. Honestly any red you personally enjoy drinking will work.
*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.
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