No-Bake Chocolate Cherry Bourbon Balls: Easy Boozy Treat

These chocolate cherry bourbon balls combine chopped sour cherries, a splash of bourbon, and rich ganache in one deeply flavored, no bake treat. They bring together the charm of classic bonbon recipes with a grown-up twist. Boozy, balanced, and ready for any candy tray. These cherry balls work well as holiday sweets, homemade gifts, or small-batch favorites when craving something indulgent without turning on the oven.

The key lies in the ratio between ganache firmness and cherry moisture. Too much liquid leaves the centers soft and weepy. Too little bourbon won’t carry that bold flavor. I soak the cherries in bourbon first, then dry them completely before folding into the chocolate base. This creates a bite that holds its shape but melts on contact with warmth.

You need that firm ganache-to-fruit structure to keep each truffle stable through dipping. I chill the mixture twice. First, after folding in the cherries. Second, after scooping. This gives enough control when rolling smooth, even balls. It’s simple once you do it once. That firmness makes all the difference.

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Why These Ingredients Were Chosen

Sour cherries provide a sharper contrast to the chocolate than sweet ones would. Their tartness adds depth. If you use maraschino or jarred sweet cherries, the result turns overly sugary with less character in the bite.

The bourbon adds warmth and aroma. I use a mid-range bottle. Not top shelf, but definitely something smooth enough to sip. You don’t need a lot. The flavor carries through.

For the ganache, I use semi-sweet chocolate paired with a touch of butter and heavy cream. This combination sets firmly without turning hard. It keeps the center luscious. When I want it darker, I blend in 70 percent chocolate. That works especially well if I’m gifting these alongside something lighter like the No Bake Pumpkin Cheesecake Balls.

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Key Ingredient Spotlight: Bourbon-Soaked Cherries

This is the step that defines the whole recipe. Soaking the cherries gives you time to let the bourbon infuse the fruit. I leave mine overnight in a jar with just a pinch of brown sugar. Once drained and chopped, these become chewy little flavor bombs throughout the ganache.

Here’s the part most people miss. Drying the cherries. I blot them well with paper towels before adding them. Any leftover moisture can split your ganache or make it oily. The drier the cherry, the cleaner the mix.

If you don’t have sour cherries, dried tart cherries work in a pinch. Rehydrate them in the bourbon. You’ll still get the same chewy texture with a mellow sour bite.

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Step-by-Step

Once your ganache is smooth and cooled, you’ll know it’s ready when a spatula moves through it with resistance but not stiffness. After folding in the cherries, let it chill just long enough to scoop and shape.

While rolling, the mixture might warm slightly in your hands. I often do this in two batches. Roll half, chill, then finish the rest. That keeps everything manageable.

When dipping, the chocolate should coat cleanly without streaks. If it thickens, warm it gently again. I keep a small fork nearby for dipping and let the excess drip off before transferring back to the tray.

If you want a cleaner edge, follow with a chilled fork underneath to lift them without leaving smudges. I do this every time I make Candy Cane Fudge Snowballs too. Same technique applies.

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How to Know They’re Set and Ready

The coating should go dull and dry to the touch when fully set. If the chocolate still looks shiny and feels soft, give them more time. You can place the tray in the fridge, but be aware. Too cold and they may develop condensation once out.

I tap the bottom of one lightly against the counter. If it stays intact and gives a soft thud, it’s done. If it leaves a smear, it’s not quite ready.

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Common Issues and Fixes

If the ganache won’t firm up, it’s usually from excess moisture. Drain cherries better next time. You can save a soft batch by folding in one to two tablespoons of cocoa powder, chilling again, and then rolling.

Cracked chocolate coating usually means temperature shock. Let the truffles sit out for five minutes before dipping.

Coating too thick? Stir in a teaspoon of neutral oil, not butter, to loosen it. Let it cool slightly before retrying.

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Custom Flavor Ideas

To make orange bourbon balls, soak dried cherries with orange zest. Use Grand Marnier instead of bourbon.

For almond-cherry bonbons, swap in amaretto and stir in a teaspoon of almond extract with the ganache.

A dark chocolate espresso version works well too. Add half a teaspoon of espresso powder to the ganache and roll in cocoa powder instead of coating.

Or skip the alcohol altogether for kid-friendly cherry balls. Soak cherries in cherry juice with a dash of vanilla extract.

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How to Store and Serve

Store these in an airtight container in the fridge. They’ll hold texture for a full week. If layering, place parchment between them.

You can freeze them for a month. Let thaw in the fridge overnight. Do not leave them out at room temperature. Otherwise, condensation softens the shell.

I rarely reheat them. But if they firm too much, set out for ten minutes before serving. They’ll soften just enough.

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Small Tips From My Kitchen

Use a melon baller or mini cookie scoop for even portions.

Choose good chocolate. Not too waxy. I use the same dark chocolate I do for Cherry Cheesecake Brownies.

Dry the cherries more than you think you need to.

Keep your hands cool while rolling. If needed, run them under cold water and dry them.

Add salt garnish while the chocolate is wet. Once set, it won’t stick.

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Save This Recipe and Join the Conversation

Pin this recipe now so you don’t lose it before the holidays. Try your own flavor twist and let me know how it turned out. I love reading what you changed, swapped, or asked. The comments are always open.

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