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Cherry Mash Truffles Recipe

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★★★★★

4.9 from 112 reviews

These Cherry Mash Truffles combine the classic sweet and almond-flavored maraschino cherries with a creamy buttery base, coated in a smooth chocolate shell. Perfectly firm centers with a melt-in-your-mouth texture make them an irresistible homemade candy classic.

Ingredients

Scale

Truffle Center

  • 1 (10 oz) jar maraschino cherries, drained and finely chopped
  • 2 cups powdered sugar, plus extra if needed
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract

Optional Chocolate Shell

  • 12 oz semisweet chocolate chips
  • 1 tablespoon coconut oil or shortening

Instructions

  1. Drain and Chop Cherries: Drain maraschino cherries in a colander, then spread them on paper towels and pat dry thoroughly to remove all excess moisture. Once dry, finely chop the cherries into small pieces for even flavor distribution and easy rolling.
  2. Prepare the Butter Base: In a medium bowl, beat the softened butter with a hand or stand mixer until pale and creamy, about 1 minute. Gradually add powdered sugar and vanilla extract, mixing slowly to avoid sugar dust, until the mixture resembles thick frosting.
  3. Combine Cherries with Base: Gently fold the finely chopped cherries into the butter and powdered sugar mixture using a spatula. The mixture should be pale pink and thick enough to scoop and roll; add extra powdered sugar if too sticky.
  4. Chill the Mixture: Refrigerate the bowl for 20 to 30 minutes to firm up the mixture, which makes it easier to roll and handle without sticking.
  5. Scoop and Roll Balls: Using a 1-inch cookie scoop or tablespoon, portion the chilled mixture and roll each into smooth balls between your palms. Dust hands with powdered sugar if sticky. Place balls on a parchment-lined baking sheet.
  6. Freeze the Truffles: Freeze the shaped balls on the baking sheet for 15 minutes to make the centers very cold, which helps them hold shape when dipped in chocolate.
  7. Melt Chocolate Coating: In a microwave-safe bowl, melt semisweet chocolate chips with coconut oil or shortening in 30-second bursts, stirring well after each until smooth and glossy, using care to avoid burning the chocolate.
  8. Dip Truffles in Chocolate: Remove the frozen truffle balls from the freezer. Using a fork or dipping tool, submerge each ball into the melted chocolate, coating fully. Tap off excess chocolate by gently tapping the fork against the bowl edge. Return coated truffle to parchment paper. Optionally create a decorative swirl using a second fork.
  9. Allow Chocolate to Set: Let the chocolate coating set at room temperature if cool, or refrigerate for about 30 minutes until firm and fully set, completing your homemade cherry mash truffles.

Notes

  • Be sure to thoroughly dry the cherries to prevent a soggy truffle center.
  • If the mixture feels too soft, gradually add more powdered sugar until it is scoopable.
  • Softened butter should be slightly yielding but not melted—remove from fridge 30-60 minutes before use.
  • Using almond extract (¼ teaspoon) in place of some vanilla enhances the cherry-almond flavor.
  • The chocolate shell is optional but highly recommended for a professional look and texture.
  • Handle the chocolate gently while melting, stirring often to prevent burning.

Keywords: cherry truffles, cherry mash candy, homemade truffles, maraschino cherries, chocolate covered candy, no bake dessert

Find it online: https://servedbynora.com/cherry-mash-truffles-recipe/