Description
Delight in the rich and indulgent Cherry Bourbon Balls, featuring bourbon-soaked sour cherries enveloped in a smooth semi-sweet chocolate ganache, then coated in dark chocolate. These elegant, no-bake truffles combine the warmth of bourbon with luscious chocolate, perfect for gifting or special occasions.
Ingredients
Scale
For the Cherry Bourbon Mixture
- 1 cup pitted sour cherries
- ½ cup bourbon
- 1 tablespoon brown sugar
For the Ganache Filling
- 8 oz semi-sweet chocolate, finely chopped
- â…“ cup heavy cream
- 1 tablespoon unsalted butter, room temperature
- ½ cup bourbon-soaked cherries, finely chopped and well-drained
For the Chocolate Coating
- 12 oz dark chocolate or chocolate melting wafers
Optional Garnish
- Crushed freeze-dried cherries
- Flaky sea salt
Instructions
- Soak the Cherries: Combine the sour cherries, bourbon, and brown sugar in a bowl or jar. Cover and soak for at least 2 hours or overnight in the refrigerator. After soaking, drain the cherries thoroughly, finely chop them, and pat dry with paper towels to remove excess moisture.
- Make the Ganache: Place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the cream in a small saucepan until just steaming, then pour it over the chocolate. Let it sit for 1 minute, then stir gently until smooth and fully melted. Add the butter and continue stirring until the mixture is glossy and fully incorporated.
- Add the Cherries: Let the ganache cool slightly until it thickens but is still fluid. Fold in the chopped, drained cherries gently with a spatula to distribute them evenly throughout the ganache. Cover the bowl and refrigerate until the mixture is firm enough to scoop, about 1 hour.
- Scoop the Truffles: Using a small scoop or spoon, portion the chilled ganache into mounds on a parchment-lined baking sheet. Once all portions are scooped, refrigerate the tray for 20 minutes to allow the truffles to firm up before rolling.
- Roll into Balls: Take each portion and roll it between your palms to form smooth balls. If the mixture becomes too soft or sticky, return it to the refrigerator for a few minutes. Once rolled, place the truffles back on the parchment-lined tray and chill again until firm.
- Dip in Chocolate: Melt the dark chocolate or chocolate wafers in a heatproof bowl set over a pan of gently simmering water or in short bursts in the microwave. Stir until smooth and fluid. Dip each chilled truffle into the melted chocolate using a fork or dipping tool, letting the excess drip off before returning it to the tray.
- Garnish and Set: While the chocolate coating is still wet, sprinkle each truffle with crushed freeze-dried cherries or a small pinch of flaky sea salt, if using. Allow the chocolate to set completely at room temperature or place the tray in the refrigerator for faster setting.
Notes
- For best flavor, soak cherries overnight to fully infuse bourbon taste.
- Ensure cherries are well drained and patted dry to prevent watery ganache.
- If ganache becomes too soft while rolling, chill it to firm up again before continuing.
- Use tempered chocolate for a shiny, crisp coating if desired.
- Store finished truffles in an airtight container in the refrigerator for up to 2 weeks.
