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 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 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 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 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 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

  • 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.
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

107 Comments

  1. This looks yummmmm!! I have a question though, Sally. The last time I put wine in ganache, it caused it to completely split, I assume because the alcohol didn’t mix well with the cream. Any tips on how to avoid this?

    1. I understand where that issue would happen! But here we are cooking it right into the heavy cream, so there’s no separation. Or at least I haven’t experienced any separation the times I’ve prepared this 🙂

  2. looking for something to frost mini banana cupcakes but don’t want it to drizzle down the sides, would this work and would it go flavour wise? I figured bananas and chocolate what could be better?

  3. Hi, I am making this as soon as I get home. Wine with chocolate is my favorite combination.(specially after the Monday in my office)…Oh, Sally you are such a genius.

  4. This would be an AMAZING fondue for a Valentine’s party! Or for a Monday night at home, Netflix’ing on your couch party.

    Also – chocolate covered strawberries with this!!

  5. This looks amazing! There seems to always be red wine at my house (not sure who buys it ;-)) so this will have to go on the “to make” list. Thanks for the share! I can’t wait to try it.

  6. OH I got a mini bundt cake pan for christmas!  I need to make some and top them with this because red wine is my favoriteeeee!

  7. This looks delicious! We can never finish a bottle in 2-3 days’ time, so this would be a great way to use up leftovers. I’m anxious to see if there are follow up posts of yours that require this as part of the recipe. Valentine’s Day IS around the corner.

  8. I can almost taste how amazing this would be with a slide of chocolate bundt cake and vanilla ice cream. Wouldn’t have thought about spooning it over cheesecake if you hadn’t suggested it though! Mmm can’t wait to give it a try 🙂

  9. Hi Sally,
    Diving right in to make this recipe asap to drizzle over your recipe for chocolate mini bundts.
    There’s quite a few chocolate cupcake recipes on your site.  Which one did you use/recommend in particular for today’s recipe?
    Also wondering, when you say 2/3 full….do you have an approx. measure for the batter when making the mini bundts?  1/2 cup batter? 2/3 cup?  I’m not very good at judging by looks, I usually end up with a batter “flow out” when trying to eyeball for 2/3.
    Thank you Sally.

    1. Hi Brenda, I used this cupcake recipe: https://sallysbakingaddiction.com/2017/06/22/super-moist-chocolate-cupcakes/. I don’t have an exact measurement for how much batter I used! If they over flow a bit you an always use a knife to level off the bottoms 🙂

    1. I would just make regular chocolate ganache like the one in this recipe: https://sallysbakingaddiction.com/2015/07/31/party-angel-food-cake/

  10. Sally, you never disappoint. I was challenged to make a blueberry and lemon layer cake – I googled it, found your recipe, and have made it to great enthusiasm twice, with bake number 3 due for the friend who challenged me in the first place – he has a birthday in 2 weeks, and yours is the cake he’s getting and I know will be thrilled to eat. (I’m looking forward to it myself, too!)

    Recently I’ve seen lots of bakers doing a red wine & chocolate combo, which I want to have a go at – and whose was the first recipe that caught my eye? YOURS! I have every faith that I’m going to impress people again, and I’ll make sure they know where I’m getting ‘my’ ideas from!
    Thank you,
    Gina

    1. Thank you so much Gina! The lemon blueberry cake is consistently one of the most popular recipes on my website. I love it too!
      Please let me know if/when you try this chocolate ganache. Would love to hear how you like it!

  11. This looks amazing. I think I’m going to make it and pour it over your brown butter pound cake. One question….I’m taking it to a friends house, I’m going to have to make it the night before and heat it up there. Would you say 20 seconds in the microwave would work? Does it harden only on ice cream?

    1. Hi Elissa! Yep, 10-20 seconds and a quick stir to get it to “pourable” consistency again. It really only hardens on ice cream, yes. It will stay smooth and silky on cakes and such.

  12. Hi Sally, this looks amazing! What would do you think is the best way to reheat the ganache so it can be poured, once it sets?

  13. This looks amazing! I have some friends/family it would make a wonderful gift for, does it need to be kept refrigerated? I love your website, I have made so many of your recipes, they always turn out beautifully, taste wonderful and are a huge hit always!

  14. Such a dreamy ganache, I’m envisioning this as so perfect for Valentine’s Day (and great any night over ice cream!).

  15. Omg it looks so indulging and rich! And I truly love that it is with red wine – not enough desssrts are made with that;) 
    – https://www.bloglovin.com/blogs/maja-harder-18257183

  16. I can’t wait to try this! It looks amazing! How’s would you store this? In the fridge and than just heat up a little before using again? Thanks!

  17. I can imagine myself making this to enjoy with ice-cream and chocolate cake, but ending up eating this with a spoon directly from the jar. 
    looks delicious! 
    thanks for sharing!

    https://charlieskitchenstories.wordpress.com

  18. This is perfect for my upcoming “chocolate, cheese and cheer” themed girls night. I will add this to the ever growing menu 🙂 Thanks for the recipe!!

  19. I am willing to sacrifice some of my favorite red wine for your recipe I just made your super moist chocolate cupcakes with your favorite chocolate buttercream for my Dad’s birthday yesterday, they were adored by everyone! Thank you for your heavenly recipes!

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