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.
