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a homemade cherry bourbon chocolate truffle with one bite taken
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5 from 1 vote

Cherry Bourbon Chocolate Truffles

These Cherry Bourbon Chocolate Truffles from The Whole Smiths are easy to make and will make everyone that makes them feel like an experienced chocolatier! But, they’re easy remember? Perfect for any occasion but especially for Valentine’s Day.
Prep Time20 mins
Cook Time6 mins
Chilling and setting12 hrs
Total Time12 hrs 26 mins
Course: Appetizer / Main / Snack, Dessert
Cuisine: American
Keyword: bourbon truffles, chocolate cherry truffles, Valentine's Day truffles recipe
Servings: 40 pieces
Calories: 99kcal
Author: Michelle


  • 1/4 cup + 1 additional teaspoon reserved for decor dried cherries chopped into tiny pieces
  • 1/3 cup bourbon
  • 1/2 cup heavy cream full fat coconut milk will work as a substitute
  • 1 tablespoon salted butter
  • 12 ounces milk chocolate
  • 12 ounces dark chocolate


  • Add 1/4 cup of the cherries and the bourbon to a small bowl and let them soak. Set aside.
  • Using a double boiler, add the cream (or coconut milk) and heat it until it is hot but not boiling.
  • Once the cream is hot, add the butter and the milk chocolate and stir it until the cocoa melts.
  • Add the bourbon-soaked cherries to the melted chocolate and mix them in. Let the chocolate sit at room temperature for about 4 hours (more is ok).
  • Use a small cookie dough scoop to scoop about 2 teaspoons of the chocolate onto a wax paper-lined baking sheet. Refrigerate for several hours until it is hardened.
  • When the chocolate is ready, melt the dark chocolate in another double boiler (or even your microwave, just make sure to stir it every 30 seconds so it doesn’t burn!).
  • Drop one of the cooled balls of chocolate filling into the melted dark chocolate and coat it letting
  • any excess drip off. A spoon is helpful to do this. Place the truffle back onto the parchment
  • paper and place a tiny piece of dried cherry on top if you’d like for decoration. Repeat until all of the chocolate is used.
  • Place the sheet of truffles into the refrigerator and refrigerate for 6+ hours.
  • To serve, remove truffles 30 minutes prior to serving. Store refrigerated in an airtight container.


  • You may want to heat the dark chocolate in two batches. It becomes harder to coat the truffles as the chocolate cools. But if you keep reheating the chocolate it will get funky. Do it in two batches, work quickly and don’t sweat it.
  • Feel free to use raisins or dried blueberries in place of the dried cherries.
  • You can use crushed nuts like walnuts or pecans instead of dried cherries if you’d like a nutty
    chocolate ball instead of a fruity one.
  • If you really want to get wild with things, melt a bit of white chocolate and drizzle it over the top of the finished product. It makes it look even fancier.