Cherry Cola Truffles
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Last Updated on June 7, 2026 by becky
Made with a Cherry Coke reduction, glacé cherries, and chopped dark chocolate, these hand-rolled cherry cola truffles capture all of the flavors of a Cherry Coke slushie, in the form of a bite-sized chocolate treat!
What Inspired These Cherry Cola Truffles?
I can’t make these cherry cola truffles without thinking back to the college summer I spent working in the wardrobe department for the Rock N’ Roll History of Love show at Hersheypark in Hershey, Pennsylvania.
Many a late August evening, I’d cap off a long day of quick changes, sewing repairs, and endless loads of laundry with a stop at the employee cafeteria, where I’d treat myself to a cherry cola slushie for the drive home. These cherry cola truffles recreate that long-ago summer commute in the form of a chocolate treat.(Incidentally, that summer job also inspired this cherry cola granita recipe, which is basically the grown-up equivalent of a slushie!)
Requiring just a handful of common ingredients and absolutely no tempering, these truffles are easy to whisk, scoop, and roll, and are sure to evoke memories of frosty bottles of Cherry Coke and icy-cold slushies on hot summer nights.
Cherry Cola Truffle Ingredients
To make these cherry cola truffles, you’ll need the following ingredients:
- Cherry Coke – Choose classic Cherry Coke, not diet soda or a product sweetened with artificial sweetener. I used brand-name soda, but the generic equivalent will work, too.
- Dark Chocolate – Use a good-quality dark chocolate rather than grocery store chocolate chips. My go-to is Callebaut 54.5% dark chocolate; a couverture by Valrhona, Guittard, or Cacao Barry would also be a good choice
- Whipping Cream – Or heavy cream, in the US. Look for cream with a milkfat percentage around 35-36%.
- Candy Flavorings – Cherry flavoring and cola flavoring deepen the fruit and cola notes. I test my recipes with the LorAnn Oils brand of flavors and extracts.
- Glacé Cherries – I tested this recipe with glacé cherries. Sometimes labelled as “candied cherries,” or “holiday fruit,” these sticky cherries come packaged in plastic containers rather than jars of liquid like maraschino cherries. (If you have some glacé cherries left over, they’re great for making florentines or mini Christmas puddings!) To substitute maraschino cherries, pit, de-stem, and very thoroughly drain and dry the fruit before adding it to the ganache.
- Cocoa Powder – You’ll need unsweetened cocoa powder, not the sweetened packets used for making hot chocolate.
- Sanding Sugar – For a pop of color, I recommend a roll in red sanding sugar. Note that because sugar can draw moisture in the refrigerator, it’s best to wait until just before serving to add this finishing touch.
Making the Cherry Cola Reduction
A reduction is a flavor concentrate made by simmering a large amount of liquid (often wine, stock, or vinegar, like the balsamic reduction in my grilled peach and goat cheese pizza recipe) for an extended period of time. As the liquid simmers the water evaporates, creating a thick, flavorful sauce.
In this recipe, the Cherry Coke reduction creates depth of flavor without adding too much liquid to the ganache. To make the reduction, pour 360 milliliters (1 1/2 US cups) of cherry cola into a small saucepan:
Then, simmer the cola over medium-low heat until it reduces to 60 milliliters (1/4 cup):
Reducing the cherry cola will take about 40-45 minutes, so plan accordingly. If desired, you can make the reduction up to one week in advance and refrigerate until ready to use.
Scooping and Rolling Chocolate Truffles
After making the chocolate-cherry ganache, cover the bowl and refrigerate it until the ganache firms enough to scoop. Chilling will take at least one hour, and potentially longer depending on the temperature in your fridge and the chocolate you’ve chosen, so make your time plan accordingly.
To scoop, use a melon baller or 1-inch cookie scoop to portion the chilled ganache. (I like to keep a mug of hot water nearby to dip my scoop periodically—a clean, hot scoop makes everything so much easier!) Then, use your hands to roll each portion into a smooth ball. Roll the balls in unsweetened cocoa powder, and refrigerate until ready to serve.
Before serving, roll each truffle in an additional coat of cocoa powder, or a layer of red sanding sugar. Note that the sugar can draw moisture in the fridge, so don’t return the truffles to the fridge after adding the sanding sugar.
Make-Ahead and Storage Suggestions
You can make the cherry cola reduction up to 1 week in advance and refrigerate until ready to use. The ganache can be prepared up to 24 hours in advance, covered with plastic wrap, and refrigerated until truffle-making time. Allow ganache to come up to room temperature for 10-15 minutes prior to scooping.
Store cherry cola truffles in an airtight container in the refrigerator for up to one week. Re-roll in red sanding sugar and allow to stand at room temperature for 5-10 minutes prior to serving.
Other truffle recipes you might enjoy:
Rose Truffles
Orange Creamsicle Truffles
Chocolate Chai Truffles
Dark Chocolate Raspberry Truffles
Red Wine Truffles
Coconut Lime Truffles
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Cherry Cola Truffles
- Total TimeAbout 3 hours, including chilling time
- Yield15-16 1-inch truffles 1x
Cherry cola truffles made with a Cherry Coke reduction, glacé cherries, chopped dark chocolate, and whipping cream.
Ingredients
Cherry Cola Reduction:
360 milliliters Cherry Coke (1 1/2 cups)
Truffles:
150 grams chopped dark chocolate (5 1/4 ounces; about 1 cup)
75 milliliters cherry cola reduction (1/4 cup)
60 milliliters whipping cream (1/4 cup)
1/8 teaspoon cola flavoring, or to taste
1/8 teaspoon cherry flavoring, or to taste
45 grams glacé cherries, verry finely chopped
Unsweetened cocoa powder, for rolling
Red sanding sugar, for rolling, optional
Instructions
Cherry Cola Reduction:
In a small saucepan, simmer Cherry Coke over medium heat until reduced to 60 milliliters (1/4 cup), about 40 minutes.
Truffles:
Melt the chopped dark chocolate over a bain-marie, or double boiler.
Meanwhile, add the cherry cola reduction and whipping cream to a separate small saucepan and warm until steaming. Do not boil.
Whisk warmed cream mixture into the melted chocolate.
Whisk in the cola flavoring and cherry flavoring.
With a wooden spoon or flexible rubber spatula, stir in the chopped glacé cherries.
Cover bowl tightly with clingfilm/plastic wrap. Refrigerate 1 hour, or until firm enough to scoop.
Line a large tray, or 2 smaller trays, with silicone baking mats.
With a melon baller or 1-inch cookie scoop, divide the ganache into 15-16 portions.
With your hands, smooth each portion into a ball.
Roll in cocoa powder. Arrange on prepared tray. Refrigerate 30 minutes, or until ready to serve.
Before serving, roll truffles in red sanding sugar, or a second coat of cocoa powder.
Serve chilled or at room temperature.
Refrigerate leftover truffles in an airtight container for up to 1 week. Roll in additional sugar or cocoa powder prior to serving.
