🍒 Dark Chocolate Cherry Liqueur Truffles
Rich, creamy dark chocolate truffles infused with cherry liqueur and studded with real dried cherries. These elegant, no-bake truffles have a smooth ganache center and a balanced chocolate-cherry flavor—perfect for gifting or special occasions.
Servings 20 truffles
Calories 110kcal
Cost $12 for entire recipe
Equipment
- Heatproof bowl
- Small saucepan
- Silicone spatula or spoon
- Whisk (optional)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop (1 tablespoon size)
- Fork or dipping tool (for coating)
- Refrigerator
Ingredients
- 10 oz 280g dark chocolate (60–70%), finely chopped
- ½ cup 120 ml heavy cream
- 2 tsp unsalted butter
- 2 tsp cherry liqueur such as Kirsch
- 3 tbsp finely chopped dried cherries patted dry
- ÂĽ tsp salt
- Optional: ÂĽ tsp vanilla extract
For Coating
- 10–12 oz dark chocolate for dipping
- or cocoa powder
Instructions
- Heat the heavy cream until just steaming (do not boil).
- Pour the hot cream over the chopped chocolate. Let sit for 2 minutes.
- Stir until smooth, glossy, and fully melted.
- Add butter and stir until fully emulsified.
- Stir in cherry liqueur, salt, and vanilla (if using).
- Fold in the chopped dried cherries.
- Cover and refrigerate for 2–3 hours, or until firm enough to scoop.
- Scoop about 1 tablespoon of ganache and roll into balls.
- Dip in melted chocolate or roll in cocoa powder.
- Let set at room temperature or chill briefly until firm.
Notes
Chocolate Quality
Use high-quality dark chocolate (60–70%) for the best flavor and texture. Lower-quality chocolate can lead to a dull taste and softer, less stable truffles. Cherry Preparation
Finely chop the dried cherries and pat them dry thoroughly before adding to the ganache. Excess moisture from cherries is one of the main reasons truffles become too soft. Liqueur Balance
Add the cherry liqueur (such as Kirsch) after the ganache is fully emulsified. Do not increase the amount, as too much liquid can weaken the structure. Ganache Texture
If the ganache is too soft to roll, chill it longer rather than adjusting the ingredients. This recipe is designed to be creamy while still holding its shape. Coating Options
For a professional finish, dip the truffles in tempered chocolate for a smooth, glossy shell. For a simpler option, roll them in cocoa powder. Storage Tips
Store truffles in an airtight container in the refrigerator for up to one week. For the best texture and flavor, let them sit at room temperature for 10–15 minutes before serving.
Use high-quality dark chocolate (60–70%) for the best flavor and texture. Lower-quality chocolate can lead to a dull taste and softer, less stable truffles. Cherry Preparation
Finely chop the dried cherries and pat them dry thoroughly before adding to the ganache. Excess moisture from cherries is one of the main reasons truffles become too soft. Liqueur Balance
Add the cherry liqueur (such as Kirsch) after the ganache is fully emulsified. Do not increase the amount, as too much liquid can weaken the structure. Ganache Texture
If the ganache is too soft to roll, chill it longer rather than adjusting the ingredients. This recipe is designed to be creamy while still holding its shape. Coating Options
For a professional finish, dip the truffles in tempered chocolate for a smooth, glossy shell. For a simpler option, roll them in cocoa powder. Storage Tips
Store truffles in an airtight container in the refrigerator for up to one week. For the best texture and flavor, let them sit at room temperature for 10–15 minutes before serving.