Vibrant and bursting with sweet-tart flavor, cherries are the star of these irresistible truffles. Whether you’re craving a quick chocolate fix or a festive treat, these 12 cherry mash recipes will satisfy your sweet tooth. Get ready to indulge in easy, homemade bliss!
Classic Dark Chocolate Cherry Truffles
Perfect for Valentine's Day or a cozy night in, these dark chocolate cherry truffles are a decadent treat. They combine rich cocoa with sweet cherry mash for a burst of fruity flavor in every bite. You'll love how easy they are to make—just a few steps and some patience while they chill.
Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
Cherry Filling
- 1 cup fresh or frozen pitted cherries (about 5 oz)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Chocolate Ganache
- 8 ounces dark chocolate (60-70% cacao), finely chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1/4 teaspoon vanilla extract
- 1 pinch salt
Coating
- 1/4 cup unsweetened cocoa powder
Instructions
- In a small saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook, stirring occasionally, until cherries soften and release their juices, about 5 minutes. Mash the cherries with a fork and continue to simmer until the mixture thickens, about 5 more minutes. Remove from heat and let cool completely.
- Place the chopped dark chocolate in a medium heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles at the edge). Pour the hot cream over the chocolate and let it sit undisturbed for 1 minute. Then stir gently until smooth and fully melted. Tip: Avoid whisking vigorously to prevent air bubbles.
- Add the softened butter, vanilla extract, and salt to the ganache. Stir until the butter is fully incorporated and the mixture is glossy.
- Fold the cooled cherry mash into the ganache until evenly combined. The mixture should look marbled at first, then uniform.
- Cover the bowl with plastic wrap and refrigerate until firm enough to scoop, about 1 hour. The ganache should feel like soft cookie dough.
- Line a baking sheet with parchment paper. Using a small cookie scoop or teaspoon, portion the mixture into 1-inch balls. Roll each ball between your palms to smooth. Tip: If the mixture gets too sticky, dust your hands lightly with cocoa powder.
- Place the cocoa powder in a shallow bowl. Roll each truffle in the cocoa powder until fully coated.
- Return the truffles to the baking sheet and refrigerate for at least 15 minutes before serving to set the coating. Store leftovers in an airtight container in the fridge for up to 2 weeks.
Melt-in-your-mouth tender, these truffles have a deep chocolate flavor balanced by the sweet-tart cherry center. The cocoa powder coating adds a bitter contrast that cuts through the richness. For a fun twist, try rolling them in crushed freeze-dried cherries or a sprinkle of flaky sea salt just before serving.
White Chocolate Cherry Mash Truffles
Nothing beats the combination of creamy white chocolate and sweet cherries. These White Chocolate Cherry Mash Truffles are a dreamy no-bake treat that come together in minutes. Perfect for parties or a sweet snack, they're sure to impress.
Serving: 24 | Prep Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
Truffle Base
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup cherry jam or preserves
- 1 tsp vanilla extract
Coating
- 12 oz white chocolate chips
- 1 tsp coconut oil or vegetable shortening
Instructions
- In a large bowl, beat cream cheese until smooth. Add powdered sugar, cherry jam, and vanilla extract; mix until fully combined.
- Melt 6 oz white chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool for 2 minutes.
- Fold melted white chocolate into cream cheese mixture until no streaks remain. Cover and refrigerate for at least 1 hour until firm enough to shape.
- Line a baking sheet with parchment paper. Using a small scoop or spoon, roll tablespoon-sized portions into smooth balls. Place on baking sheet.
- Melt remaining 6 oz white chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Using a fork or dipping tool, dip each truffle into melted white chocolate, tapping off excess. Place on parchment paper. Optionally, top with a cherry piece or sprinkles.
- Refrigerate truffles for 15 minutes or until coating is set. Store in an airtight container in the refrigerator.
Use your favorite cherry jam or preserves for a personalized touch. The truffles have a creamy, melt-in-your-mouth texture with bursts of cherry flavor. Serve them chilled for the best experience.
Vegan Coconut Cherry Truffles
Ready for a treat that's both indulgent and dairy-free? These Vegan Coconut Cherry Truffles are super easy to whip up, and they taste like a fancy dessert without any fuss. You only need a handful of ingredients and a little patience for chilling.
Serving: 12 | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 1 cup coconut cream (from a chilled can of full-fat coconut milk)
- 1/2 cup pitted cherries (fresh or frozen, thawed)
- 2 tablespoons maple syrup
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsweetened shredded coconut
- Pinch of salt
Instructions
- Make the cherry mash: In a small blender or food processor, blend the pitted cherries until smooth. Set aside.
- In a mixing bowl, combine the coconut cream, cherry mash, maple syrup, cocoa powder, and salt. Mix well with a spatula until fully incorporated.
- Cover the bowl and refrigerate the mixture for at least 30 minutes until it firms up enough to scoop. Tip: If the mixture is too soft after 30 minutes, chill for another 15–20 minutes.
- Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the mixture and roll them into balls between your palms. Tip: Lightly wet your hands to prevent sticking.
- Roll each ball in the shredded coconut until fully coated. Place on the prepared baking sheet.
- Refrigerate the truffles for another 15–20 minutes to set. Tip: For best texture, keep them chilled until serving.
Rich, creamy, and bursting with cherry flavor, these truffles have a fudgy texture that melts in your mouth. They're perfect for a quick no-bake dessert or a healthier Valentine's treat. Serve them straight from the fridge for the best consistency.
Boozy Cherry Rum Truffles
Here's a recipe that'll make you the star of any party: Boozy Cherry Rum Truffles. Rich dark chocolate meets sweet cherry mash with a kick of dark rum, and they're surprisingly easy to whip up at home.
Serving: 24 | Prep Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
Cherry Rum Mixture
- 1 cup dried cherries
- 1/4 cup dark rum
- 1/4 cup heavy cream
Chocolate Coating
- 8 oz dark chocolate (60-70%), finely chopped
- 2 tbsp unsalted butter
- 1 tbsp light corn syrup (optional)
- Pinch of salt
Instructions
- In a small bowl, combine dried cherries and dark rum. Let soak for at least 30 minutes until plump. Tip: For deeper flavor, warm the rum slightly before adding.
- Transfer soaked cherries to a food processor and pulse until finely chopped but not pureed. Scrape into a mixing bowl.
- Heat heavy cream in a small saucepan until just simmering. Pour over cherry mixture and stir to combine. Cool to room temperature.
- Melt dark chocolate, butter, and corn syrup (if using) in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- Fold cherry mixture into melted chocolate until fully incorporated. Add a pinch of salt. Tip: If mixture seems too wet, chill for 10 minutes.
- Cover bowl and refrigerate for at least 2 hours until firm enough to scoop.
- Using a small cookie scoop, form mixture into 1-inch balls. Roll between palms to smooth. Tip: Dust hands with cocoa powder if sticky.
- Optional: Coat with additional melted chocolate, cocoa powder, or crushed nuts. For classic truffles, roll in melted chocolate and set on parchment paper.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Every bite is a burst of boozy cherry goodness, with a velvety chocolate shell that melts in your mouth. These truffles make fantastic holiday gifts or a naughty night-in treat. Enjoy them with a glass of port or coffee!
Spiced Cherry Truffles with Cinnamon
Picture this: rich, dark chocolate truffles with a surprise burst of spiced cherry in every bite. They're easier than you think, and the warm cinnamon adds a cozy twist. Perfect for holiday treats or a fancy date night at home.
Serving: 20 | Prep Time: 30 minutes | Cooking Time: 5 minutes
Ingredients
- 1 cup dried cherries
- 1/4 cup hot water
- 1/2 teaspoon ground cinnamon
- 8 oz semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons cocoa powder for dusting
Instructions
- Place dried cherries in a small bowl and pour hot water over them. Let soak for 15 minutes until softened.
- Drain any excess water, then mash the cherries with a fork until you have a chunky paste. Stir in ground cinnamon and set aside.
- Finely chop semisweet chocolate and place in a medium heatproof bowl. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer (small bubbles around the edge).
- Pour hot cream over the chocolate. Let sit for 2 minutes without stirring, then gently whisk until smooth and melted.
- Add unsalted butter to the chocolate mixture and stir until fully incorporated and glossy. Then fold in the cherry-cinnamon mash until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop. For best results, chill overnight.
- Line a baking sheet with parchment paper. Using a small cookie scoop or melon baller, portion the truffle mixture into 1-inch balls. Roll each ball between your palms to smooth. If the mixture gets too soft, pop it back in the fridge for a few minutes.
- Place cocoa powder in a shallow bowl. Roll each truffle gently in the cocoa powder to coat. Shake off excess and transfer to a serving plate.
You'll love how the cinnamon and cherry meld with the dark chocolate—each truffle is rich, slightly tart, and wonderfully aromatic. Serve them on a platter dusted with extra cocoa or roll in crushed pistachios for extra crunch.
Espresso Chocolate Cherry Truffles
Ready to impress with these easy espresso chocolate cherry truffles? They're rich, coffee-infused dark chocolate with a surprise cherry mash inside, and surprisingly simple to make.
Serving: 20 | Prep Time: 30 minutes | Cooking Time: 5 minutes
Ingredients
- 8 oz dark chocolate (60-70% cocoa), finely chopped
- 1/2 cup heavy cream
- 2 tbsp espresso powder
- 2 tbsp unsalted butter, softened
- 1/2 cup dried cherries, finely chopped
- 1/4 cup unsweetened cocoa powder, for dusting
Instructions
- In a small saucepan, heat heavy cream over medium heat until it just simmers, then remove from heat. (Tip: Don't let it boil, or the truffles may become grainy.)
- Add espresso powder and stir until fully dissolved.
- Place chopped dark chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate, let sit for 1 minute, then stir until completely smooth and glossy.
- Stir in softened butter until fully incorporated, then fold in the chopped dried cherries.
- Cover the bowl and refrigerate until the mixture is firm enough to scoop, at least 2 hours or overnight. (Tip: Chilling overnight makes rolling easier.)
- Using a melon baller or small spoon, scoop about 1 tablespoon of the mixture and quickly roll into a ball. (Tip: Lightly dampen your hands to prevent sticking.)
- Roll each truffle in cocoa powder to coat evenly. Place on a parchment-lined baking sheet.
- Refrigerate truffles until ready to serve, but let them sit at room temperature for 10 minutes before eating for the best flavor and texture.
Melt-in-your-mouth texture with a subtle espresso kick and bursts of cherry. These truffles make a lovely homemade gift—pack them in a decorative tin and keep refrigerated. Enjoy with a cup of coffee for the ultimate pairing.
Salted Caramel Cherry Truffles
Pretty amazing how a few simple ingredients can come together to create these indulgent Salted Caramel Cherry Truffles. You'll love the sweet-savory combo of rich chocolate, gooey caramel, and tart cherry—perfect for a quick dessert or gift.
Serving: 24 | Prep Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
For the Cherry Filling
- 1/2 cup dried cherries, chopped
- 2 tbsp cherry juice
For the Salted Caramel
- 1/2 cup granulated sugar
- 3 tbsp unsalted butter, cubed
- 1/4 cup heavy cream
- 1/2 tsp flaky sea salt
For the Truffle Base
- 8 oz semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
- 1/4 tsp vanilla extract
For Coating
- 1/2 cup cocoa powder
Instructions
- Make the cherry filling: In a small bowl, combine 1/2 cup chopped dried cherries and 2 tbsp cherry juice. Let soak for 10 minutes until softened. (Tip: Use water or rum if you don't have cherry juice.)
- While cherries soak, make the salted caramel: In a medium saucepan, heat 1/2 cup granulated sugar over medium heat, swirling occasionally, until melted and amber-colored. Do not stir or it may crystallize.
- Remove from heat and whisk in 3 tbsp cubed unsalted butter until melted. Slowly pour in 1/4 cup heavy cream while whisking. Stir in 1/2 tsp flaky sea salt. Set aside to cool slightly.
- Make the truffle base: Place 8 oz finely chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream and 1 tbsp unsalted butter until simmering. Pour over chocolate; let sit 1 minute, then stir until smooth. Stir in 1/4 tsp vanilla extract.
- Fold the soaked cherries and about 3 tbsp of the salted caramel into the chocolate ganache until evenly distributed. Reserve remaining caramel for drizzling.
- Cover and refrigerate the mixture for at least 2 hours until firm enough to scoop. (Tip: For faster setting, spread in a shallow dish.)
- Using a small cookie scoop, portion the mixture into 24 balls (about 1 tbsp each). Roll quickly between palms to smooth. Place on a parchment-lined tray.
- Place the tray in the freezer for 15 minutes to firm up. This makes coating easier.
- Place 1/2 cup cocoa powder in a shallow dish. Roll each truffle in cocoa powder to coat. (Tip: For a shiny finish, dip in melted chocolate instead.)
- Drizzle the reserved salted caramel over the truffles and sprinkle with a pinch of flaky sea salt. Refrigerate until set, about 30 minutes.
Don't be surprised if these disappear fast! The combination of creamy chocolate, chewy cherry bits, and salted caramel is irresistible. Serve them chilled or at room temp—either way, they're a hit.
Mint Chocolate Cherry Truffles
Dive into these Mint Chocolate Cherry Truffles – a cool, refreshing twist on classic chocolate truffles. The mint cuts through the richness while the cherry adds a fruity pop. Perfect for spring or any time you need a sweet escape from the heat.
Serving: 20 | Prep Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
- 1 cup heavy cream
- 2 cups semisweet chocolate chips
- 1 tsp mint extract
- 1/4 cup cherry preserves
- 1/4 cup unsweetened cocoa powder
Instructions
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil to avoid curdling.
- Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes without stirring. Then stir gently until smooth and fully melted.
- Stir in the mint extract and cherry preserves until well combined. The mixture will turn a speckled pinkish color.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, until the mixture is firm enough to scoop. Proper chilling is key for easy rolling.
- Line a baking sheet with parchment paper. Using a small cookie scoop, portion the chilled mixture into 1-inch balls. Roll each ball between your palms to smooth. If your hands are warm, chill them briefly under cold water before rolling.
- Place the cocoa powder in a shallow bowl. Roll each truffle in the cocoa powder until coated, then gently shake off excess. The cocoa powder adds a slight bitterness that balances the sweetness.
- Place the coated truffles on the prepared sheet and refrigerate for at least 30 minutes before serving to set the coating.
Get ready to fall in love with the combo of cool mint and sweet cherry – these truffles are a game changer. They're surprisingly light for chocolate truffles, thanks to the refreshing mint. Serve them with a cup of hot tea or coffee for a perfect afternoon treat.
Matcha White Cherry Truffles
For a unique twist on truffles, these Matcha White Cherry Truffles combine earthy matcha with sweet white chocolate and a luscious cherry mash inside. They're easy to make and look stunning on a dessert tray.
Serving: 20 | Prep Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
- 12 oz white chocolate chips
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp matcha powder, divided
- 1/3 cup cherry preserves
- 1 tsp vanilla extract
- pinch of salt
Instructions
- In a small bowl, mix 1 tbsp matcha powder with the cherry preserves. Set aside.
- In a heatproof bowl, combine white chocolate chips, heavy cream, and butter. Melt over a pot of simmering water, stirring constantly until smooth. Tip: avoid overheating white chocolate; it can seize easily.
- Remove from heat and stir in remaining 1 tbsp matcha, vanilla extract, and salt until well combined.
- Let the mixture cool for 5 minutes, then gently fold in the cherry-matcha mixture, creating swirls.
- Cover the bowl and refrigerate for at least 1 hour until firm enough to scoop.
- Using a small cookie scoop or teaspoon, portion the mixture and roll into 1-inch balls. Tip: lightly dust hands with matcha or cocoa to prevent sticking.
- Roll the truffles in additional matcha powder or cocoa powder, if desired. Place on a parchment-lined tray.
Once you try one, the creamy white chocolate melts away to reveal a sweet-tart cherry burst with matcha's earthy finish. These truffles are perfect for gifting or a quiet indulgence with tea.
Nutty Almond Cherry Truffles
Making these Nutty Almond Cherry Truffles is so simple, you'll wonder why you haven't tried it sooner. They're a no-bake treat that comes together in minutes, with a crunchy almond coating and a sweet, chewy center. Perfect for when you need a quick energy boost or a healthy-ish dessert!
Serving: 12 | Prep Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the Truffles
- 1 cup dried cherries
- 1/2 cup almond butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 pinch salt
For the Coating
- 1/2 cup raw almonds
Instructions
- Toast the almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 5-7 minutes. Tip: Keep a close eye—almonds go from toasted to burnt quickly.
- Let the almonds cool completely, then pulse them in a food processor until finely chopped (or chop by hand). Set aside in a shallow bowl.
- In the same food processor (no need to clean), combine dried cherries, almond butter, honey, vanilla extract, and salt. Process until the mixture comes together into a sticky dough. If it's too dry, add 1-2 teaspoons of water and pulse again.
- Moisten your hands with water to prevent sticking, then roll the mixture into 1-inch balls (about 12). Tip: Wet hands make rolling much easier.
- Roll each ball in the chopped almonds, pressing gently so the nuts adhere all over.
- Place the truffles on a parchment-lined plate and refrigerate for at least 30 minutes to firm up. Tip: They'll keep in the fridge for up to a week—if they last that long!
Once chilled, these truffles have a chewy, rich center with a satisfying crunch from the almonds. They're perfect for a healthy dessert, a lunchbox treat, or even a little energy boost before a workout. Enjoy straight from the fridge or let them sit at room temperature for a softer texture.
Gluten-Free Oat Cherry Truffles
Gearing up for a quick, no-bake treat? These Gluten-Free Oat Cherry Truffles are chewy, sweet-tart, and come together in minutes. You only need a handful of ingredients and a food processor.
Serving: 12 | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 1 cup gluten-free rolled oats
- 1/2 cup dried cherries
- 1/4 cup almond butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons shredded coconut (for rolling, optional)
Instructions
- Place the gluten-free rolled oats in a food processor and pulse until they form a coarse flour, about 10-15 seconds.
- Add dried cherries, almond butter, maple syrup, vanilla extract, and salt to the food processor. Pulse until the mixture comes together and holds when pinched — about 20-30 seconds. If it seems dry, add 1 teaspoon of water at a time until it sticks. If too sticky, add a tablespoon more oat flour.
- Scoop about 1 tablespoon of the mixture and roll between your palms into a smooth ball. Repeat with remaining mixture — you should get about 12 truffles.
- If desired, roll each truffle in shredded coconut to coat. Place the truffles on a plate or baking sheet lined with parchment paper.
- Refrigerate for at least 30 minutes to firm up. They'll keep in the fridge for up to a week.
You'll love the satisfying chew from the oats and the burst of cherry in every bite. These truffles make a great lunchbox treat or post-workout pick-me-up. Keep a batch in the fridge for whenever a sweet craving hits!
Chili Dark Chocolate Cherry Truffles
Who knew chocolate could pack such a punch? These chili dark chocolate cherry truffles are the perfect blend of sweet, tart, and spicy—ideal for a date night or a bold treat.
Serving: 24 | Prep Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the truffle mixture
- 12 oz dark chocolate, chopped
- 1/2 cup heavy cream
- 1/2 cup dried cherries
- 1/4 cup warm water
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
For coating
- 2 tbsp unsweetened cocoa powder
Instructions
- Soak dried cherries in warm water for 10 minutes until softened. Drain and mash with a fork to form a paste.
- Place chopped dark chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just simmers (bubbles around the edge), then pour over the chocolate. Let sit for 2 minutes, then stir gently until smooth. Tip: Avoid overheating the cream to prevent the chocolate from seizing.
- Stir in the cherry mash, chili powder, and cayenne pepper until fully combined. The mixture should be thick and glossy.
- Refrigerate the mixture for 1–2 hours, or until firm enough to scoop. If it's still sticky, chill for another 30 minutes.
- Scoop out rounded teaspoonfuls (about 1 inch) and roll quickly between your palms to form smooth balls. Work in batches to keep the mixture cold.
- Roll each truffle in cocoa powder until fully coated. For a finer dusting, use a fine-mesh strainer.
- Store in an airtight container in the refrigerator for up to 2 weeks. Let sit at room temperature for 5 minutes before serving for the best texture.
One bite and you'll be hooked—the heat hits first, then the dark chocolate melts into cherry sweetness. These truffles are perfect for gifting or enjoying with a glass of red wine.
Conclusion
Perhaps the best part of these cherry mash truffles is how effortlessly they capture that nostalgic candy flavor at home. We’d love to hear which recipe caught your eye—drop a comment below! Don’t forget to pin this roundup on Pinterest for your next baking session.
