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Dark Chocolate Cabernet Ganache

Dark Chocolate Cabernet Ganache

A really simple, Profile-Approved dessert topping. Goes great with the Profile Chocolate Fudge Cake.


  • 1/4 cup extra virgin olive oil
  • 1/4 cup dark chocolate cocoa powder
  • 1 tsp of dark red wine like Cabernet or Merlot or vanilla extract
  • dash of salt
  • 2 T of sugar free Maple Syrup


  • In a small sauce pan heat olive oil till warmed to about 72 degrees
  • Watch closely as this will happen very quickly
  • Remove from heat
  • Add cocoa
  • Add pinch of salt
  • Stir well
  • Add sugar free syrup and stir
  • Add wine and stir to combine well.
  • Use as a drizzle over Profile Guiltless Chocolate Fudge Cake or as a sweet topping for poached fruit.


Profile Exchanges: 1/2 fat serving; (as drizzle)