Frozen Cherry and Chocolate Chip Souffle Recipe

Name: Frozen Cherry and Chocolate Chip Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh Bing cherries, stemmed, pitted; 1 1/3 cups sugar; 8 teaspoons fresh lemon juice; 4 teaspoons kirsch (cherry brandy); 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract; 8 large egg yolks; 1/4 cup bottled cherry juice; 1 1/2 cups chilled whipping cream; 1/2 cup miniature chocolate chips

Servings: persons

1
Combine cherries, 2/3 cup sugar and 6 teaspoons lemon juice in heavy large saucepan.
2
Stir over medium-low heat until sugar dissolves.
3
Increase heat to medium; simmer until cherries are soft, stirring occasionally, about 15 minutes.
4
Transfer mixture to blender; add 2 teaspoons kirsch, vanilla and almond extracts and remaining 2 teaspoons lemon juice.
5
Puree until very smooth.
6
Chill until cold.
7
Cut one 30x11-inch foil strip.
8
Fold foil strip in half lengthwise.
9
Wrap tightly around 6-cup souffle dish, forming collar that extends from base of dish to above rim.
10
Secure ends of foil with paper clips.
11
Whisk egg yolks, cherry juice, 2/3 cup sugar and 2 teaspoons kirsch in large metal bowl to blend.
12
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
13
Whisk constantly until mixture thickens and thermometer inserted into mixture registers 140F for 3 minutes, about 8 minutes total.
14
Remove bowl from over water.
15
Set bowl in another large bowl filled with ice and water; whisk constantly until mixture is cool, about 5 minutes.
16
Beat cream in medium bowl until peaks form.
17
Fold cherry puree into yolk mixture, then fold in whipped cream and chocolate chips.
18
Transfer mixture to souffle dish (mixture will extend above rim of dish).
19
Freeze overnight.
20
(Can be made 3 days ahead.
21
Cover; keep frozen.)
22
Run small knife between souffle and foil.
23
Peel off foil.
24
Using small metal spatula or knife, smooth exposed sides of souffle.
25
Serve immediately.

974

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds fresh Bing cherries, stemmed, pitted, 1 1/3 cups sugar, 8 teaspoons fresh lemon juice, 4 teaspoons kirsch (cherry brandy), and more.

Yes, Frozen Cherry and Chocolate Chip Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Frozen Cherry and Chocolate Chip Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions