These no-bake chocolate cherry balls are rich, smooth, and full of deep chocolate flavor with bursts of tart cherry in every bite. I like how they come together easily without baking while still feeling elegant and satisfying. They’re perfect when I want a make-ahead treat that looks impressive but stays simple in the kitchen.
Why You’ll Love This Recipe
I love this recipe because it’s easy, reliable, and full of flavor. The creamy ganache pairs beautifully with the chewy cherries, and the chocolate coating gives each bite a clean finish. I also enjoy how flexible it is, whether I’m making it for a holiday tray, gifting, or keeping a batch in the fridge for sweet cravings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cherry mixture
1 cup pitted sour cherries
½ cup cherry juice
1 tablespoon brown sugar
For the ganache filling
8 oz semi-sweet chocolate, finely chopped
⅓ cup heavy cream
1 tablespoon unsalted butter, room temperature
½ cup 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
Directions
I begin by combining the sour cherries, cherry juice, and brown sugar in a bowl or jar. I cover the mixture and let it soak in the refrigerator for at least two hours or overnight. Once soaked, I drain the cherries thoroughly, chop them finely, and pat them very dry with paper towels.
To make the ganache, I place the chopped semi-sweet chocolate in a heatproof bowl. I heat the heavy cream until just steaming, then pour it over the chocolate. After letting it sit briefly, I stir until smooth and fully melted. I add the butter and stir until the ganache looks glossy.
I allow the ganache to cool slightly, then gently fold in the chopped, well-dried cherries. I cover the bowl and refrigerate the mixture until it’s firm enough to scoop, about one hour.
Once firm, I scoop the mixture onto a parchment-lined tray and chill again for about 20 minutes. I roll each portion into smooth balls, returning them to the fridge if they soften too much while shaping.
I melt the dark chocolate until smooth, then dip each chilled ball into the chocolate, letting the excess drip off before placing them back on the tray. While the coating is still wet, I add any garnish I’m using and let them set completely.
Servings And Timing
This recipe makes about 22 cherry balls.
Prep time is around 35 minutes.
Chilling and setting time takes about 3 hours.
Total time is approximately 3 hours and 35 minutes.
Variations
I sometimes add orange zest to the cherry soaking mixture for a brighter flavor. When I want a deeper chocolate profile, I mix in some darker chocolate with the semi-sweet. For extra texture, I roll the finished balls in cocoa powder instead of coating them in melted chocolate.
Storage/Reheating
I store these cherry balls in an airtight container in the refrigerator for up to one week. If stacking them, I place parchment paper between layers. They can also be frozen for up to one month and thawed overnight in the fridge. I don’t reheat them, but I let them sit at room temperature for about ten minutes before serving so the centers soften slightly.
FAQs
Can I use dried cherries instead of fresh sour cherries?
I can, and they work well. I just make sure to soak them until plump and then dry them thoroughly before using.
Why is drying the cherries important?
I’ve learned that excess moisture can make the ganache too soft, so drying the cherries keeps the texture smooth and firm.
Can I make these ahead of time?
I often do. They hold their texture and flavor very well when stored properly in the fridge.
What type of chocolate works best for coating?
I prefer dark chocolate because it balances the sweetness of the filling and sets nicely.
How do I keep the balls evenly sized?
I like using a small cookie scoop or melon baller to portion them evenly before rolling.
Conclusion
These no-bake chocolate cherry balls are one of my favorite easy desserts when I want something rich, elegant, and stress-free. I enjoy how customizable they are and how well they fit into any occasion. Every time I make them, they disappear quickly, which tells me they’re always a hit.
These no-bake chocolate cherry balls are rich and elegant treats made with ganache, tart cherries, and a smooth chocolate coating. Perfect for holidays, gifting, or a sweet bite from the fridge.
Ingredients
1 cup pitted sour cherries
½ cup cherry juice
1 tablespoon brown sugar
8 oz semi-sweet chocolate, finely chopped
⅓ cup heavy cream
1 tablespoon unsalted butter, room temperature
½ cup soaked cherries, finely chopped and well-drained
12 oz dark chocolate or chocolate melting wafers
Optional: Crushed freeze-dried cherries
Optional: Flaky sea salt
Instructions
Combine pitted sour cherries, cherry juice, and brown sugar in a bowl or jar. Cover and refrigerate for at least 2 hours or overnight.
Drain the soaked cherries, chop finely, and pat very dry with paper towels.
To make the ganache, place chopped semi-sweet chocolate in a heatproof bowl.
Heat the heavy cream until steaming, then pour it over the chocolate. Let sit briefly, then stir until smooth.
Add the butter and stir until the ganache becomes glossy.
Let the ganache cool slightly, then fold in the chopped, dried cherries.
Cover the ganache and refrigerate until firm enough to scoop, about 1 hour.
Scoop into portions on a parchment-lined tray and chill for another 20 minutes.
Roll each portion into a ball. If they soften, return them to the fridge briefly.
Melt the dark chocolate until smooth.
Dip each chilled ball into the melted chocolate, let excess drip off, and place on tray.
While the coating is still wet, garnish with freeze-dried cherries or flaky sea salt if using.
Let the chocolate coating set completely before serving or storing.
Notes
Make sure cherries are thoroughly dried to avoid soft ganache.
Use a cookie scoop for evenly sized balls.
Let balls sit at room temperature before serving for a softer center.
Freeze for longer storage; thaw in fridge overnight.
