If you love chocolate truffles but don’t want to fuss with tempering or waiting for ganache to firm up, these Chocolate Cherry Bourbon Balls will become your new winter dessert obsession. They’re rich, fudgy, warmly boozy, and bursting with soft cherry bits in every bite. This is a no-bake recipe that beginner and intermediate home bakers can make confidently—even without a mixer. You’ll only need one bowl, a tray, and a little patience as the bourbon does its magic.

Pro tip: Hydrate the dried cherries in bourbon first. This single step dramatically deepens flavor and keeps the centers plush instead of pasty or dry.

Why This Recipe Works

The base of these bourbon balls relies on three essential principles:

Fat + cocoa powder for structure
Cocoa powder absorbs moisture quickly. When combined with butter, it creates a dough-like consistency that firms up beautifully once chilled—no baking required.
Alcohol bonds with fruit
Bourbon softens dried cherries by breaking down some of their fibers. This prevents the common problem of “chewy chunks” inside dessert bites and allows seamless mixing.
Crushed biscuits control moisture
Finely crushed digestive biscuits (or graham crackers) work as a stabilizer. They absorb excess liquid from the bourbon and butter mixture, giving the balls a truffle-like firmness but still keeping them slightly fudgy.

This balance of fat, liquid, and dry ingredients gives you a mixture that rolls cleanly, holds shape, and doesn’t weep moisture even after 48 hours.

Ingredients (with weights + purpose)

For the chocolate cherry bourbon balls (makes 18–20)

Dried cherries — 80 g (½ cup)
Purpose: Adds fruity chew and absorbs bourbon for maximum flavor.
Bourbon — 60 ml (¼ cup)
Purpose: Hydrates cherries and provides warm aroma.
Unsalted butter, softened — 85 g (6 tbsp)
Purpose: Binds ingredients and adds richness.
Cocoa powder (Dutch-process preferred) — 25 g (¼ cup)
Purpose: Deep color and smooth chocolate flavor.
Powdered sugar — 120 g (1 cup)
Purpose: Sweetens mixture and helps it set.
Vanilla extract — 1 tsp
Purpose: Enhances chocolate notes.
Fine salt — ⅛ tsp
Purpose: Balances sweetness.
Digestive biscuits or graham crackers, finely crushed — 120 g (about 1¼ cups)
Purpose: Adds structure and absorbs liquid.
Extra cocoa powder or melted chocolate (optional, for coating)

Equipment

Required:

Mixing bowl
Rubber spatula
Kitchen scale
Measuring spoons
Baking tray + parchment
Small saucepan (optional for warming bourbon)

Nice-to-have:

Food processor (for crushing biscuits)
Cookie scoop (for even portions)
Fine mesh sieve (for cocoa dusting)

Step-by-Step Instructions with Visual Cues

Step 1: Soften the cherries

Pour 60 ml bourbon over 80 g dried cherries in a small bowl.
Time: 10 minutes minimum, 20 preferred.
Visual cue: Cherries look plump and glossy, not shriveled.
Optional: Warm bourbon gently (not boiling) before adding for faster absorption.

Step 2: Cream butter and cocoa

In a mixing bowl, combine 85 g butter and 25 g cocoa powder.
Time: 1 minute mixing with spatula.
Visual cue: Paste becomes uniformly dark and smooth, no streaks.

Step 3: Add sugar, vanilla, and salt

Mix in 120 g powdered sugar, 1 tsp vanilla, ⅛ tsp salt.
Time: 1–2 minutes.
Visual cue: Mixture turns thick and glossy, similar to cookie dough.

Step 4: Mix in cherries + bourbon

Add your softened cherries and all remaining bourbon.
Time: 30 seconds.
Visual cue: Dough loosens slightly but still holds shape.

Step 5: Fold in crushed biscuits

Add 120 g crushed biscuits, starting with 100 g and adjusting.
Time: 1 minute.
Visual cue: Dough becomes firm enough to roll without sticking heavily to your hands.
If too wet → add 1 tbsp biscuit crumbs at a time.

Step 6: Chill the mixture

Refrigerate mixture for 20–30 minutes.
Visual cue: Dough should feel scoopable and pliable, not soft or greasy.

Step 7: Roll into balls

Roll dough into 2.5–3 cm (1–1.25 inch) balls.
Place on parchment-lined tray.

Step 8: Coat

Choose one:

Roll in cocoa powder for a truffle look.
Dip in melted dark chocolate for a firm shell.
Roll in finely chopped nuts for texture.

Chill for 10 minutes to set.

Troubleshooting

Problem: Mixture too soft to roll

Cause: Too much bourbon or warm butter.
Fix: Add 10–20 g crushed biscuits and chill 15 min.

Problem: Crumbly or dry dough

Cause: Excess dry crumbs or cold butter.
Fix: Add 1–2 tsp bourbon or warm water until cohesive.

Problem: Balls sweating after coating in chocolate

Cause: Coated while too cold.
Fix: Let rolled balls sit at room temp 5 minutes, then coat.

Problem: Bitter flavor

Cause: Using natural cocoa.
Fix: Choose Dutch-process for smoother flavor.

Problem: Cherries too chewy

Cause: Under-soaked.
Fix: Warm bourbon and soak longer next time.

Substitutions & Variations

Dietary Swaps

Egg-free: Already egg-free.
Dairy-free: Use vegan butter with 80% fat.
Gluten-free: Swap biscuits with GF graham crumbs; add 10 g extra to compensate for softer texture.

Flavor Variations

Add orange zest for a holiday twist.
Use rum or amaretto instead of bourbon.
Swap dried cherries for cranberries or blueberries (same weight).
Add ¼ tsp cinnamon for warmth.

Scaling

Yield	Cherries	Biscuits	Butter	Cocoa	Powdered sugar	Bourbon
9–10 balls	40 g	60 g	45 g	12 g	60 g	30 ml
36–40 balls	160 g	240 g	170 g	50 g	240 g	120 ml

Storage, Make-Ahead & Freezing

Countertop:

Keeps 2 days in airtight container.

Refrigerator:

Stores up to 1 week. Bring to room temp 10 minutes before serving.

Freezer:

Freeze up to 2 months.
Thaw: 30 minutes at room temperature.
Do not freeze coated-in-cocoa versions—they absorb moisture and darken.

What not to freeze:

Balls dipped in low-quality chocolate may bloom (white film). Use 60–70% chocolate for freezing.

Serving Suggestions

Serve alongside espresso or hot chocolate.
Pair with whipped cream and fresh cherries for a plated dessert.
Dip half the ball in white chocolate for a two-tone finish.

FAQs

1. Can I skip the bourbon?
Yes—replace with apple juice or black cherry juice.

2. How do I prevent greasy balls?
Chill the dough properly and avoid overly softened butter.

3. Can I double the recipe?
Yes. Use the scaling table above and mix in a larger bowl.

4. What biscuits work best?
Digestive biscuits give deeper flavor; graham crackers give lighter sweetness.

5. Can I make this in an OTG?
No baking required—your OTG won’t be needed.

Notes From My Kitchen (Testing Log)

Batch 1:
Used natural cocoa → too sharp. Increased powdered sugar and switched to Dutch-process.

Batch 2:
Dough too wet after soaking cherries 30 min. Reduced bourbon by 10 ml and added crumbs slowly.

Batch 3:
Tried amaretto instead of bourbon—excellent almond aroma but softer dough; needed extra crumbs.

Final Version:
Balanced richness and firmness: Dutch-process cocoa, 20-minute cherry soak, and chilled dough for 25 minutes before rolling.

Nutrition & Disclaimer

Approx per ball (estimate): 115 calories.
Values vary by brand and coating choice. Follow standard food-safety guidelines and refrigerate promptly.

Final Thoughts

These Chocolate Cherry Bourbon Balls are proof that impressive holiday treats don’t need complicated steps or advanced equipment. With just a handful of pantry ingredients and a splash of bourbon, you can make fudge-soft, chocolate-rich bites that store beautifully and transport well. Whether you’re gifting them, adding them to a cookie box, or sneaking one after dinner, this recipe gives you consistent, reliable results every time.