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

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

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.


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

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

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

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.

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

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

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.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

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


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!


  • 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


  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.


  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.
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


  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?


    1. 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!

    1. Oh my gosh!!! I NEED to try it with orange juice. Thank you so much for suggesting it, Jackie! I love chocolate and orange.

    2. Jackie thanks for the great idea!! A gaggle of grandkids spent the night and we had mini chocolate Bundt cakes with the oj chocolate ganache. They thought they were big time with their own cakes and the “fancy” glasses for their milk. Good stuff!

  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!

    1. This looks SO yummy!! Love traditional ganache but this twist would be a fun alternative! Do you have a link for the jars or at least can you tell me what size they are? Look perfect for giving as gifts. As always thanks for all you do to teach us!!

  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?

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

      1. 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!!

    1. 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?

    1. Hi Alexis! The ganache isn’t quite thick enough when cool to form into truffles. I do, however, have my favorite red wine truffle recipe in Sally’s Candy Addiction if you have a copy.

  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? 

    1. 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. marlene ebinger says:

    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!

    1. That should be fine, but I haven’t tried it yet. Let me know if you do!

  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!

    1. I haven’t had it with cherry ice-cream and now I must try it immediately!!

  10. Catherine Smith says:

    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! 🙂

    1. Sure can! Just double all of the ingredients.

  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! 

    1. I don’t think it’s too much chocolate… at all 😉

  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! 

    1. Such a sweet idea! 😉


  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..

    1. Hi Hema! I have a big list of suggestions for the red wine ganache in the blog post if you want to check it out 🙂

  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!!!!

    1. Hi Ava! I would just make regular chocolate ganache like the one in this recipe:

  16. Desiree Sweeney says:

    Hi Sally,

    I made this for girls night Saturday and it was delish – though I accidentally used heavy whipping cream instead of heavy cream 🙂

    I see that your recipe indicates that this would keep well in the fridge for up to 10 days. Do you think it would keep in the fridge for a longer period of time? I have some leftover and was hoping to share with my mom when she comes to visit for Easter. If not do you have any thoughts on freezing?

    Thanks for another great recipe!!


    1. Hi Desiree! It should probably be just fine if you kept it in the fridge for a few weeks until Easter. You can freeze and thaw it at room temperature on the counter, too. (I’ve had readers freeze it, though I personally haven’t yet.)

  17. Lisa @happylifeblogspot says:

    My kind of ganache!

  18. Hi Sally.

    I was making your red wine truffles from your cookbook, and instead of adding 1/3 cup of wine, I added a cup (I think I let the desire for wine-y goodness get to me!). So… Now I have more of a sauce consistency than a truffle one. Any ideas on how to save them?

    1. Hi Kristen, 2/3 cup extra liquid in troubles spells disaster. I recommend following the recipe. Unfortunately, I’m unsure how to save them without ruining the texture further.

      1. Thanks for the quick response. Unfortunately, the diversion from the recipe was completely unintentional. They seem to have set up fairly well overnight – definitely a little extra mushy, but miraculously still rollable!

  19. omg, i made this to spread on top of a red wine chocolate cake (more red wine ftw!) and it was effing bomb! So delicious! I used coconut cream in place of heavy cream because that was what i had in hand and it was still soooo good. Honestly i could have eaten the whole jar by itself. Thanks for the recipe, Sally!!

    1. Thank you so much for taking the time to leave a review on the ganache. Appreciate it Issa, thanks!

  20. Hi Sally!

    Another amazing recipe from your kitchen! I used this to top some mini bundt cakes and it was just perfect! I would like to use it to pipe into cupcakes, have you tried leaving it to set at room temp and then whipping it to make the consistency better for piping? Maybe I didn’t do it correctly last time, but it definitely was not setting enough to pipe.


    1. Hi Amy! As far as ganache goes, this is on the thinner side. If you let it cool completely, then whip it with a mixer, it may set enough to pipe. However, I’ve never personally tried it. Let me know if you do!

  21. Thanks so much for this wonderful recipe. I’ve been making tiny 3 layer chocolate wine cakes for friends. Covering with a thin layer of basic buttercream and then using this as a ganache drip. Makes a lovely gift. I love this recipe!

    1. That sounds amazing! What a wonderful gift!

  22. Hi, the recipe looks lovely, does the ganache look like red wine when made? I’m wanting something that is dark red looking if possible?

    1. Hi Sarah! No, it looks like chocolate ganache– see these photos for a visual 🙂

  23. Hi
    Can this ganache be processed in the canner to give as gifts?

    1. Hi Debbie! I haven’t tried canning this ganache, but prepared as written– it will last for 10 days in the refrigerator. Let me know what you try!

  24. Cynthia Brumley says:

    This looks fabulous! Can this recipe be whipped into a frosting like your regular chocolate ganache recipe?

    1. Sure can! Same whipping instructions as the regular chocolate ganache.

  25. Dale E. Livingston says:

    Wow Sally,
    This recipe is amazing. I made it today using a favorite Malbec. I put it in some cute little glass jars for a couple of gifts for my daughter and a friend. I tried it on some vanilla ice cream. I can only imagine how good it’s going to be on a thousand other things.
    YUM YUM!!! 🙂

    1. I’m so happy that you enjoyed it so much, Dale!

  26. I just took a class on making Artisan chocolates and think this would make a great filling for them.

  27. Hi Sally! Do you think this red wine ganache would whip into a frosting consistency like you talk about in your standard chocolate ganache post?

    1. just realized you already answered this- sorry! Can’t wait to try it!

    2. Hi Claire! Yes, this red wine ganache can whip up into a frosting-like consistency like the regular chocolate ganache. Won’t be quite as solid and stable though.

  28. Hi Sally! I’m making a cheesecake (your recipe, it’s great!) and wanted to top it with this. My question is, would it work with a lighter wine? I wouldn’t want to waste what I don’t use in the ganache, and while I’m not big on wine, I like a rosé. Thanks!

    1. Hi Finn, I have not actually tried this with rosè but please let me know if you do!

  29. Thank you, Sally: I loved this ganache, and the combination wine+chocolate is simply divine! And so happy it was super easy to make in no time! I can only see one problem with it: it’s totally addictive… lol
    I was expecting it to thicken a bit in the refrigerator, but it remained quite creamy, so depending on what you want to use it for, I would keep this in mind 😉

  30. Help! Even after being refrigerated overnight it is still pretty runny. Even tastes a little grainy (tho delicious). Any way to fix it?

    1. Hi Rebecca, If it’s grainy I wonder if your mixture in step one didn’t simmer long enough to dissolve the sugar. And easy fix for next time is to leave it on the stovetop a minute longer or until you are sure the sugar is fully dissolved. Also be sure to use real, quality chocolate for the ganache to thicken properly.

      1. Thanks for your response. I used Godiva chocolate and I know the sugar dissolved completely… so I’m not sure what went awry. I reheated it and added more chocolate … that seemed to thicken it enough, but the graininess is still somewhat present. I wonder if it’s the cocoa powder.

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally