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?
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:
- Spooned over ice cream
- Dip for fruit and, heck, even cheese
- Drizzled on flourless chocolate cake (do it!)
- Layered in trifles
- Sandwiched between cookies
- Spread on homemade brownies
- Topping/filling for cupcakes
- Spooned over small batch cheesecake!
- Drizzled on hand pies, angel food cake, pound cake, red velvet cake, cookie pizza
- Pour in a jar and gift it to your valentine ♥
Or forget all that and just eat it with a spoon. Any time is generally a good time for red wine chocolate ganache.
How to Make Red Wine Chocolate Ganache
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.
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.
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
- 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 (8g) 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; 56g) unsalted butter, softened to room temperature
- 1/8 teaspoon salt
Instructions
- 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.
Notes
- Special Tools (affiliate links): Small Saucepan | Whisk
- 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.
I’m curious to know…doesn’t all the alcohol evaporate while heating the wine along with the cream and other things?
Hi Anisha, When cooked to a certain temperature, some of the alcohol should evaporate out of the wine. But definitely use your best judgement when serving to certain groups.
What would you recommend as a dessert to go with this?
Hi Marea, see blog post above for plenty of ideas!
Hi, I wanna make this but I can’t drink wine, so can I leave it out or try a different recipe?
Hi Eliana, here is our regular chocolate ganache recipe without wine. Enjoy!
Does this freeze well? I made a batch for Valentine’s Day and had a ton of leftover (which is not a complaint by any stretch of the imagination! It’s been a very delightfully chocolatey week of spontaneous additions of ganache to all sorts of things!) and I’m already trying to generate excuses to make another batch, but might want to at least *pretend* that I have any sort of willpower and store the excess in the freezer if possible.
Hi Sarah, absolutely! Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heat-proof bowl placed over a pot of simmering water. Don’t let the bottom of the bowl touch the simmering water.
Can you use this ganache recipe to make chocolate overs Oreos?
Hi Carol, I wouldn’t recommend it. For chocolate-covered Oreos, you probably need to just chop up some quality baking chocolate, and melt it. Like we do for these Oreo balls.
I followed your recipe for chocolate cupcakes as noted above and I also made them in my mini Bundt pan. (So light and moist!) The red wine ganache is perfect drizzled over top. I served my cupcakes with a small scoop of vanilla ice cream on top and finished them with raspberries and mint leaves as you did. So pretty and delicious. Thank you for always sharing your fantastic recipes with us!
Can I use this as a filling in cupcakes? As in a surprise filling or would it be too thin and runny?
Hi Ariana, you can use the ganache as a filling in cupcakes. Just let it cool for a bit before scooping and adding it to the cupcakes. Enjoy!
I made this as a topping for a crepe cake. SO DELICIOUS! Luckily it made way more than I needed, so I’ve been pouring it over everything, dipping cookies (affogato!). So easy and so versatile. Thank you!
Love this recipe! I want to use it for a cookies and cabernet basket I’m donating. I thought it would be a nice addition. Do you know if it needs to be refrigerated right away or can it sit out possible overnight?
Hi Frankie, we do recommend keeping ganache refrigerated, though some say it can be left at room temperature for a day. Use your best judgement!
I made your ganache and it was delicious! However, I have a doubt. Can children eat this ganache? I was going to use it in a trifle for my nieces and nephews, but I was not sure whether the alcohol would burn off as it does in cookery or not. I am new to baking, and I wasn’t sure.
Hi Addy, When cooked to a certain temperature, some of the alcohol should evaporate out of the wine. But definitely research this and do whatever you are comfortable with for your family!
Do you think this would work well to dip/drizzle your chocolate cake pops in? Thank you! I LOVE YOUR RECIPES!
Hi BJ, unfortunately not. This won’t really harden/set enough on cake pops. Best to use plain melted chocolate or candy melts.
I made it so so many times! It’s fantastic!
Does it freeze well? I would love to make it ahead.
Hi Fe, Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Glad this is a favorite for you!