Red Wine Chocolate Ganache

Name: Red Wine Chocolate Ganache
Yield: 1 serving
Cuisine: French
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

—·French

Prep—

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Sallysbakingaddiction

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

3 steps

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.

6 min

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.

Progress

0 / 3 steps

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