I keep making these truffles because they’re no-bake, beautifully balanced, and incredibly versatile. The cherry puree adds brightness, the chocolate stays rich and smooth, and the coating gives just the right finishing touch. I also like how they can be made ahead, which makes entertaining stress-free.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz semi-sweet or dark chocolate, chopped 1 cup heavy cream 1 cup cherry puree 2 tablespoons cherry liqueur, optional Cocoa powder or chopped nuts, for coating
Directions
I begin by placing the chopped chocolate into a heatproof bowl. I heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate and let it sit briefly.
I stir until the chocolate melts completely and becomes smooth. I mix in the cherry puree and cherry liqueur, if I’m using it, until everything is fully combined.
I cover the bowl and refrigerate the ganache until it firms up enough to scoop. Once chilled, I scoop portions of the mixture and roll them gently into balls.
I roll each truffle in cocoa powder or chopped nuts until fully coated. I place them on a tray and refrigerate again briefly to set before serving.
Servings and Timing
I make this recipe to yield about 24 truffles. Prep time takes around 25 minutes. Cook time is about 10 minutes. Chilling time is approximately 2 hours and 30 minutes. Total time comes to about 2 hours and 45 minutes.
Variations
I sometimes use white chocolate for a sweeter contrast to the cherries. When I want extra texture, I roll the truffles in toasted coconut or finely chopped pistachios. I also enjoy adding a pinch of salt to the ganache to deepen the chocolate flavor.
Storage / Reheating
I store these truffles in an airtight container in the refrigerator for up to 5 days. I let them sit at room temperature for a few minutes before serving so the texture is perfectly creamy.
FAQs
Can I skip the cherry liqueur?
I often do, and the truffles still have plenty of cherry flavor from the puree.
What kind of chocolate works best?
I prefer high-quality dark or semi-sweet chocolate for the richest flavor.
How do I make rolling easier?
I make sure the ganache is well chilled and lightly dust my hands with cocoa powder.
Can I freeze these truffles?
I freeze them in a sealed container and thaw them in the refrigerator before serving.
What coating is best?
I like cocoa powder for a classic look, but chopped nuts add great texture.
Conclusion
These cherry mash truffles are one of my favorite no-bake desserts because they’re rich, refined, and full of vibrant flavor. I love how they feel special with minimal effort, making them perfect for celebrations, gifts, or a simple indulgent treat.
