Ingredients
¾cupheavy cream
¾cupred wine,of choice
1½tbspunsweetened natural cocoa powder,or Dutch process
½cupgranulated sugar
8ozsemisweet chocolate,(2 bars) coarsely chopped
¼cupunsalted butter,softened to room temperature
⅛tspsalt
Preparation
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 to 6 minutes. Stir occasionally.
Remove from heat, stir in the chocolate, butter, and salt. Taste. Add a pinch more salt if desired.
Allow to cool for a few minutes before using as a thin ganache. The ganache will thicken as it cools. If using as frosting, 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 to 20 seconds.
