Try the red wine chocolate ganache on your cupcakes (any will do, but I'll tell you about my wine and cheese cupcakes in my next post) or make a big pot of red wine chocolate ganache to dip fruit or bread into at your next wine party. Don't be surprised when people start bowing down to you and begging you to make it again.
Red Wine Chocolate Ganache Recipe
To make this red wine chocolate ganache, I used the basic proportions that I found on an eGullet forum. This recipe should make enough to easily frost 12 cupcakes.
- 2 oz dark chocolate, chopped into a few pieces
- 1/2 C unsalted butter
- 2 oz red wine (I used a Shiraz)
- Place the chocolate and the butter in a microwave-safe bowl.
- Microwave for 10 seconds and then remove and stir.
- Repeat step 2 until the chocolate is all melted.
- Slowly pour in the wine and mix thoroughly.
- Place in the refrigerator until it hardens enough to easily spread (about 10 minutes).
- Spread on cupcakes, use as a dip, or eat by the spoonful.
Wow, sounds awesome! Not only does it sound good, it looks incredibly quick and easy AND all stuff that is low-glycemic. Definitely will use this one!
ReplyDeleteSounds super yum! Bet the shiraz adds a lovely spicy note to it.
ReplyDeleteoh yum! i love love LOVE chocolate!
ReplyDeleteOh man! This ganache might just be even more perfect when made with the chocolate red wine that my cousin gave me for my 21st. When I received the wine from her, I must admit that it crossed my mind that chocolate and red wine seemed like a very Cupcake Project flavor combination.
ReplyDeleteThat is amazing. I'm totaly trying this.
ReplyDeleteI bet if it was slightly modified it would make a fabulous fondue... and as I'm having a fondue party in a few weeks, I may just have to try it!
ReplyDeletethis sounds very similar to a chocolate red wine buttercream that i made a few weeks ago. absolutely divine!
ReplyDeleteMouth watering ganache... I want to learn that recipe.
ReplyDeleteLOVE me some cupcakes!! But when combined with chocolate and my favorite red wine? Sublime :) Love your blog-- you have such a passion for food high in sugar and butter, which makes me smile :)
ReplyDeleteMy ganache turned out shiner then your picture. but it was quite yummy. I made a dark chocolate cupcake with a raspberry beer .
ReplyDeleteoh wow! i'd so love to try out some wine and chocolate in a cupcake! delish.
ReplyDeleteWould this ganache work on top of a chocolate cupcake with strawberry jam filling, or would the three flavors clash?
ReplyDeleteLBL - I think it would be delish!
ReplyDeleteI wanted to let you know that I used this recipe and loved it! I even wrote about my results in my baking blog. You can read about it here, if you're interested! Thanks for the great recipe.
ReplyDeleteIm going to try this ganache this weekend. Do I have to refrigerate it or could I just use it "as is" once I make it? Looks delicious!
ReplyDeleteJust use it as is.
DeleteHmmm, I tried this on your brown butter cupcakes, and it was kind of disappointing. Then I added more (and sweeter, since I had started with 85%) chocolate, which made it a bit better. Next time, I think I'll try a bit more chocolate (75% this time) and about half of the butter.
ReplyDeleteHmmmm...weird. I made this ganache and it looked just like yours but both my taste testers said it tasted bitter. I used Ghiradelli dark chocolate (bar) and a local favorite, Arbor Crest, commemorative red table wine. Since I was making it for a bachelorette party at Arbor Crest Winery it had to be perfect. Instead of making another batch I added a little powdered sugar & made it into more of a 'frosting'. It cut the bitter taste & my taste testers said it was yummy...but I'm still wondering why it was bitter in the first place?
ReplyDeleteThat's really a good ideea too:) I will make this ganache as soon as possible
ReplyDelete