Red wine ganache

By Camille Arcese
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

We all know that red wine and chocolate are a flavour match made in heaven, and so logic dictates that a great way to use up a small amount of leftover red wine is to incorporate it into a ganache. A ganache is a glaze/sauce/filling/frosting made traditionally from a one-to-one ratio of chocolate and cream. The addition of the red wine here adds a unique flavour to the chocolate. Use this ganache to glaze, frost, and fill any type of cake you like – whether it’s homemade or store-bought.

1 .5 CUP


  • 1/2 cup 35% cream
  • 1/2 cup red wine (any kind you like: Merlot, Cabernet Sauvignon, Pinot Noir, Zinfandel)
  • 2 tablespoons cocoa powder (unsweetened)
  • 1/3 cup sugar
  • 4 oz semisweet chocolate chips/chopped chocolate
  • 2 tablespoons unsalted butter
  • 1 pinch sea salt


  1. Add cream, wine, cocoa powder, and sugar to a small saucepan and whisk until smooth. Heat on medium-high until boiling.
  2. Reduce heat to a simmer and cook for five to six minutes while stirring now and then to make sure there’s no scorching.
  3. Add the chocolate chips/chopped chocolate to a bowl and pour the hot cocoa mixture over top. Leave a minute or two to allow the chocolate to melt, then add the butter and salt and stir until smooth. 
  4. Cool ganache for about 10 minutes so that it thickens slightly before using to glaze your cake(s). Enjoy!
  5. TIP: Cover and refrigerate any leftover ganache. Cold ganache can be whipped into a frosting (resulting in a consistency similar to chocolate buttercream), or gently reheated and used to enrobe anything you’d like.

Watch The Social Daily at 1pm ET on CTV