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