Red Wine Chocolate Ganache

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

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:

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

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.

red wine chocolate ganache in a glass jar

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.

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red wine chocolate ganache in a glass jar

Red Wine Chocolate Ganache

  • 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

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 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

Instructions

  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.

Notes

  1. Wine: Merlot is a wonderful choice. Cabernet is great, too. I used a pinot noir. Honestly any red you personally enjoy drinking will work.
  2. 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.

121 Comments

  1. Hey Sally I have few Questions
    1. What chocolate brand should we cause its semi sweet right?
    2.why do we add cocoa powder when we add chocolate?
    3 Can we add salted butter and not and salt
    Tia

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sherlyn, We like to use Ghirardelli or Baker’s brand chocolate. See recipe notes for details. The cocoa powder helps to thicken up the ganache. Yes you can use salted butter and omit the salt if you wish.

  2. Can this be frozen?

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