Red Wine Ganache

Red wine ganache elevates chocolate desserts with sophisticated depth and complexity. The alcohol adds richness while the wine's tannins complement dark chocolate beautifully. Perfect for truffles, cake fillings, or glazes, this grown-up ganache transforms simple desserts into elegant showstoppers.

Essential Tips:

• Reduce the wine first: Always simmer wine to concentrate flavors and reduce alcohol content - this prevents the ganache from being too thin or boozy.

• Choose your wine wisely: Full-bodied reds like Cabernet Sauvignon or Merlot work best. Avoid expensive bottles - cooking wine is fine.

• Temperature matters: Add reduced wine to chocolate while still warm but not hot, then pour in warm cream gradually.

• Emulsification is key: Whisk from center outward in small circles, creating smooth emulsion. If it splits, add warm cream tablespoon by tablespoon.

• Patience with setting: Red wine ganache takes longer to firm up than regular ganache - chill overnight for best results.

• Flavor balance: Start with less wine than you think - you can always add more to taste.