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+ servings
A tray full of chocolate truffles.

Black Forest Chocolate Truffles

Black Forest Chocolate Truffles are an elegant and indulgent treat that are easy to make at home. They're made with just 4 ingredients - heavy cream, semi-sweet chocolate, cherry kirsch, and dried cherries. Decorate them with chocolate, nuts, or cocoa powder for a festive treat you'll love gifting and adding to holiday cookie plates.
Course Dessert
Cuisine Dessert
Keyword Easy Christmas Candy Recipes, Homemade Chocolate Truffles
Prep Time 1 hour
Chocolate Chilling 2 hours
Servings 26 truffles
Author Stephanie Simmons


For the Truffles:

  • 12 ounces semi-sweet chocolate Use a good-quality baking bar here, like Ghirardelli or Baker's. Do not use chocolate chips.
  • 3/4 cup heavy cream
  • 1/4 cup cherry kirsch Replace with 1/4 cup heavy cream if you want to omit the alcohol.
  • 1/3 cup sweetened dried cherries

For Decorating:

  • 6 ounces chocolate, for dipping You can use milk or semi-sweet here - I recommend something like Ghirardelli melting wafers.
  • cocoa powder, for rolling
  • chopped walnuts or pecans, for rolling


  • Prep: Chop the chocolate finely and place it into a microwave-safe bowl. Chop the dried cherries and set aside.
  • Make the Ganache Base: Heat the heavy cream and cherry kirsch in a small pot over medium heat until simmering. Pour over the chocolate and let sit 5 minutes. Then, stir the mixture until it’s completely combined and smooth, like a ganache. If you have any lumps of chocolate left, microwave the mixture for 15 seconds at a time, stirring between each interval, until no lumps remain. Stir in the chopped cherries.
    Pour the ganache into a shallow dish (like a glass pie plate) to help it cool faster. Cover with plastic wrap, pressing the plastic wrap onto the surface of the chocolate so it doesn't dry out, and chill in the fridge for 1 and ½ to 2 hours, or up to 24 hours.
  • Form the Truffles: Once the mixture is chilled, line 2 baking sheets with parchment paper. To form the truffles, scoop the cooled chocolate out of the dish with a measuring spoon - each truffle should be about a scant tablespoon worth. Place these chocolate mounds on the prepared pans.
    Once you've scooped all the chocolate, go back and roll them each into smooth balls. They may be a bit soft and hard to roll, so you can pop the pan (covered with a kitchen towel) back in the fridge for 10-20 minutes to firm the chocolate back up. Let the rolled chocolate truffles chill again for 10-20 minutes before decorating.
  • Decorate the Truffles: Dip the chilled truffles in melted chocolate, or roll them through cocoa powder or crushed nuts. I dipped mine in semi-sweet chocolate and then added a bit of red food coloring to white chocolate to make the pink chocolate drizzle on top. Make sure the chocolate from dipping is set before adding the drizzle.
    The cocoa powder will rub off on the chocolate-covered truffles if they touch, so if that will bother you I recommend storing the cocoa powder-rolled truffles in a separate container from the others.
  • Serve + Store: Enjoy immediately! Keep truffles in an airtight container in the fridge for about 2 weeks. These make a wonderful addition to holiday cookie plates or a simple & elegant gift.