Red Wine Chocolate Ganache (sauce/drip)
Rich dark chocolate and red wine find the perfect marriage in this sauce that is smooth, rich, and irresistible. Use it as a cake drip or as a sauce to top your favorite dark chocolate dessert. (For adults only).
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Confession: I don’t like Valentine’s Day.
As a kid I liked it just fine, because you dress up and there’s candy and it’s fun for everyone. But as an adult, I discovered that Valentine’s Day is not for everyone. It made me feel lousy for years. When I finally met my husband, I was already over this holiday and not a fan of putting on over-the-top shows of romance simply because stores and commercials say I need to.
Yes, I’m a little stubborn.
But you know what I can get behind? Galentine’s Day. In fact, for years now my phone’s known to not autocorrect when I type Galentine’s because apparently I type it that much. It’s like we’re kids again, taking a day to be cheesy and celebrate each other. It’s even made me not hate Valentine’s as much and instead just treat it as a silly day with lots of chocolate.
Which leads me to my Valentine’s/Galentine’s dessert series of red wine chocolate.
I was going to boycott Valentine’s and just share a Galentine’s dessert, but then I got an idea for red wine chocolate cake and all my dislike of this holiday melted with each bite.
It’s that good.
I decided the ganache needed its own post because it’s also that good. Seriously.
Even better, it’s so easy to make.
How to make red wine chocolate ganache
Like any ganache, you need chocolate and a liquid. I looked at several recipes out there and settled on trying what not many people do but what sounded easiest: chocolate chips and red wine. It’s my new favorite sauce ever.
Simply combine the red wine and chocolate chips in a heatproof bowl.
Set it over a small saucepan with 1-2” water that has been brought to a simmer and turned to low. Don’t set the chocolate over it until you’ve turned the heat down to low or it won’t temper correctly.
Stir frequently, until almost completely melted. Remove from heat and stir until smooth and fully melted.
If using on a cake, place in a drip bottle and let cool for a few minutes. If it cools too much (or to use leftovers), simply place in a cup of hot water (not submerged, just enough water to be level with the chocolate in the bottle) for a few minutes.
Enjoy!
Tips and notes for this recipe
NOT for children
Unfortunately, the wine still has alcohol in this recipe. You could cook it down, but you’d lose some of the taste of wine. Plus, I don’t think kids are usually fans of the taste of red wine, so…best to keep this recipe for adults only.
Adjust ratios per your needs
Just like with classic cream and chocolate ganache, the ratio you use will determine if you have a thicker drip or a thinner sauce. The ratios are roughly the same (you can Google the options or use this guide), but you need slightly less wine than you’d need heavy cream to get the same consistencies. You could also make a thick ganache that can be used as a cake filling or frosting (usually after being whipped) or scooped and decorated like a truffle candy. I’ve written this recipe for a sauce that can be dripped on a cake when only slightly warm or used on ice cream (which I highly recommend).
Use a sweet red wine
Any red wine will do, but a sweet red blend is ideal. I used Cupcake Black Forest Decadent Red and it was perfection. Plus, it was on sale at Target. Win.
Use high quality dark chocolate
Obviously, you can use milk chocolate. But red wine pairs best with dark or semisweet chocolate. And because there are only two ingredients, it’s important to use a good quality chocolate that hasn’t been sitting around too long. And since you don’t need a lot of chocolate, it’s worth it to use one you really enjoy eating plain.
Red Wine Chocolate Ganache
- prep time: 1 minute
- cook time: 5 minutes
- total time: 6 minutes
yields: about 1 cup (enough for 2-3 drip cakes)
Ingredients:
- 4 ounces semisweet or dark chocolate chips or chopped baking chocolate
- 2.5-3 ounces (5-6 tablespoons) red wine (sweet blends are best)
Instructions:
- Combine red wine and chocolate in a heatproof bowl. Start with 2.5 ounces and add 1 more tablespoon if needed as the ganache is nearly done.
- Bring 1-2 inches water to a simmer in a small or medium saucepan (one that will fit the bowl over it well to create a double boiler). Turn down to low.
- Place the bowl of chocolate over the pan and stir frequently, until chocolate is almost melted. Keep an eye on the water--you want it simmering without boiling so it properly tempers the chocolate.
- When chocolate is almost completely melted, remove bowl from pan and stir until smooth and all chocolate is melted.
- To use as a drip on a cake, place in a drip bottle and let cool for a few minutes, until still squeeze-able but not so hot it will melt the cake or create a drippy mess all over the cake stand.
Enjoy! Store leftovers in an airtight container in the fridge for up to 2 weeks. I prefer storing it in my drip bottle with a cap or plastic wrap over the opening. This is ideal for reheating--simply place bottle in a large cup filled about ⅓ with hot water (enough so it is level with the chocolate and doesn’t submerge the bottle).
