Description
Indulge in these delightful Cherry Bourbon Balls, featuring bourbon-soaked sour cherries enveloped in a luscious semi-sweet chocolate ganache and coated with rich dark chocolate. Perfectly balanced with a hint of sweetness and a touch of bourbon warmth, these bite-sized treats make an elegant dessert or gift for any occasion.
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
- Soaking the cherries overnight intensifies the bourbon flavor.
- Ensure cherries are well-drained and dried before adding to ganache to avoid thin or runny filling.
- If the ganache mixture becomes too soft when rolling, chilling it again helps maintain shape.
- Use a small ice cream scoop or spoon for even-sized truffles.
- Store finished bourbon balls in an airtight container in the refrigerator for up to 2 weeks.
- Allow truffles to come to room temperature briefly before serving for best flavor.
