Addictive Recipes from a Self-Taught Baker

Red Wine Chocolate Ganache

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! Recipe on sallysbakingaddiction.com

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?

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! Recipe on sallysbakingaddiction.com

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:

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 on sallysbakingaddiction.com

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.

Chocolate for red wine chocolate ganache on sallysbakingaddiction.com

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! Recipe on sallysbakingaddiction.com

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.

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! Recipe on sallysbakingaddiction.com

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! Recipe on sallysbakingaddiction.com

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

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.

Recipe Notes:

*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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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! Recipe on sallysbakingaddiction.com

86 comments

  1. Hi Sally, I have 2 questions:
    1-why do you use both cocoa powder and chocolate in the ganache?
    2-What do you recommend using this on?

    Thanks!

    • Hi Anjali!

      1) To thicken it up 🙂
      2) I have a whole big list in the blog post with links to some recipes, too!

      Let me know if you try it.

  2. Oh. My. Goodness. I made this yesterday. I used 100% orange juice (no pulp) instead of wine. Tastes like chocolate covered orange sticks. Yum! I also added one teaspoon of instant espresso. I slathered it on some cream scones that I made. (I licked the plate when I was done!) Thank you for such an awesome recipe!

  3. This looks incredible. Can’t wait to try it this weekend – a few friends are coming over for a wine and Netflix night, and I think we need some of this!

  4. Hi Sally,
    I love red wine and have been looking for recipes for my birthday (yes, my own!).
    I have found some that use red wine in a red velvet cake. Do you think this ganache will work with a red wine velvet cake, or will the flavour will be ruined by an excess of it?
    Cheers!

    • I was actually hinting of topping my red velvet cupcakes with this red wine chocolate ganache. I think it would be outstanding!

      • Sounds just perfect! I will update you on how it turned out.

        Also, tried your chocolate cake from the triple layer chocolate cake recipe (with regular chocolate ganache). Though I have baked a few cakes in the past and am relatively new to pursuing it dedicatedly as a hobby, but I have never baked a better and moister chocolate cake! It also beats any of the bakery-bought cakes I have had.
        Thanks much!

        PS: I don’t intend to spam, but wanted to share since the comments on that post are closed. 🙂

  5. Hi Sally! A co-worker at work actually gave me red wine to make this for her! How funny? She told me to surprise her with what I bake. I want to do something where she wouldn’t have to heat the ganache up. Do you think this would taste good poured over brownies? Will it Harden? or if I used it to stuff cupcakes like a chocolate cupcake what frosting would you recommend over it. I was also thinking maybe chocolate cookie sandwiches using it. Any ideas/tips? Thank you!!

    • Hi Lo! Those are all wonderful ideas. It wouldn’t harden on top of brownies, but it would slightly “set.” I would fill cupcakes with it and maybe top with a vanilla frosting so that the red wine ganache really takes over.

  6. Is their anyway this can be used to make red wine truffles? If I let them chill in the fridge or would the mixture be too runny?

  7.  I’m going to make this to put over chocolate mini Bundt cakes for a girls night in at a friend’s  house. I’m going to make the Bundt cakes the day before and make the ganache  the day of.   The party starts around 7:00 and we will  be eating dessert around 9:00.  Would you suggest putting the ganache  on the cakes before I leave to go to the party or should I wait and put it on right before serving ?  Will I have to heat it up before putting on the cakes if it is at room temperature? 

    • Hi Pamela! You can pour the glaze on top before the party or at the party, whichever is more convenient for you. If the ganache has been at room temperature for several hours, it will thicken up. So you can always warm it up for a few seconds in the microwave or on the stove to thin it out again.

  8. Sounds wonderful ! Question, what about putting a jar of Ganache in the freezer (to keep longer) leaving adequate headroom of course for expansion. Would that work out? THX!

  9. I made this ganache for a birthday dessert. Super simple to pull together. I halved the recipe successfully and followed instructions exactly as written. We served it over cherry vanilla ice cream and it tasted like a divine chocolate covered cherry! Will make it again for sure!

  10. Hi Sally! Can this recipe be doubled? I am making two red velvet cakes this weekend and would love to top both with this ganache! 🙂

  11. Think I’m gonna put this over your tuxedo cake since mine came out a little fugly.  Hope it’s not too much chocolate! 

  12. Hi Sally! I’m so excited to try this recipe! I’m going to make a couple of batches to jar and give to friends for “Galentine’s” gifts! 

  13. GOING TO TRY THIS ON WAFFLES,ICE CREAM AND PRETTY MUCH EVERYTHING LIKE YOU SAID, THANKS LOVELY SALLY 🙂

  14. Hi Sally,

    I have tried lots and lots of your recipes and till date never had any issues…I love to cook and bake… well what are your best suggestions in using this red wine chocolate ganache???
    what kind of deserts goes well..

  15. Hi Sally!!

    I was wondering what you can substitute red wine for. I don’t drink, but I want to make this for my dinner party next week. 

          Thank you!!!!

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