Frozen Cherry And Chocolate Chip Soufflé Recipes

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CHOCOLATE CHIP CHERRY BARS



Chocolate Chip Cherry Bars image

These cherry bars use my favorite blondie base and turn out perfectly every single time!

Provided by Averie Sunshine

Categories     Bars & Blondies

Time 1h

Number Of Ingredients 8

1/2 cup unsalted butter, melted (1 stick)
1 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt, optional
3/4 to 1 cup semi-sweet chocolate chips
1 cup cherries (fresh or frozen)*

Steps:

  • Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
  • In a medium microwave-safe bowl, melt the butter, about 60 seconds.
  • To the melted butter, add the brown sugar and stir to combine.
  • Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough.
  • Fold in chocolate chips, fruit (I don't halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
  • Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set.**
  • Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.

Nutrition Facts : Calories 309 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 76 grams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CHOCOLATE-CHERRY CUPCAKES



Chocolate-Cherry Cupcakes image

If you're a fan of chocolate and cherry, then these cupcakes are for you! Start by making a quick cherry compote to use in both the cupcakes and the frosting for maximum cherry flavor! The cherry buttercream recipe makes enough to generously frost the cupcakes, so keep that in mind when making it!

Provided by Kim

Time 1h40m

Yield 24

Number Of Ingredients 21

2 ½ cups frozen tart cherries, pitted
½ cup white sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup firmly packed dark brown sugar
½ cup unsalted butter, softened
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup sour cream, at room temperature
½ cup strongly brewed coffee, cooled to room temperature
1 cup unsalted butter, softened
4 cups powdered sugar, or as needed
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons heavy cream

Steps:

  • Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
  • Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
  • Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
  • Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
  • Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
  • Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
  • Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
  • Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
  • Spread or pipe frosting over the cooled cupcakes.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 50.8 g, Cholesterol 51.9 mg, Fat 15.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 214.9 mg, Sugar 39.4 g

CHOCOLATE-CHIP SOUFFLE



Chocolate-chip souffle image

Provided by Craig Claiborne And Pierre Franey

Categories     brunch, dessert

Time 1h

Yield Four servings

Number Of Ingredients 8

1 tablespoon melted butter
1/2 cup sugar, plus one tablespoon for coating souffle dishes
2 cups milk
3 ounces semisweet chocolate
6 eggs, separated
4 tablespoons cornstarch
1/2 cup chocolate chips
Confectioners' sugar for garnish

Steps:

  • Preheat oven to 400 degrees.
  • Butter the inside of four one-and-one-half-cup individual souffle dishes with the melted butter. Sprinkle the inside of the dishes with a total of one tablespoon of sugar, shaking out excess. Chill.
  • Bring the milk gently to a simmer and remove from the heat.
  • Put the chocolate in a small, heavy saucepan. Set the pan in a slightly larger basin of boiling water and let stand until chocolate is melted.
  • In a mixing bowl, combine the egg yolks, one-quarter cup of the sugar and the cornstarch. Beat thoroughly. Add a little of the hot milk to the yolk mixture and beat. Combine the yolk mixture with the remaining hot milk, beating constantly. Cook over gentle heat, stirring constantly, until mixture is quite thick.
  • Scrape the melted chocolate into the custard and beat well to blend. Pour and scrape this into a mixing bowl.
  • Beat the whites until thickened and add a little of the remaining sugar. Continue beating, gradually adding all of the remaining sugar until the whites stand in stiff peaks.
  • Add about one-third of the whites to the chocolate mixture. Beat briskly until well blended. Add the remaining whites and the chocolate chips, and fold them in gently but rapidly with a spatula.
  • Spoon an equal amount of the mixture into the four prepared dishes. Smooth over the tops of each souffle. Run the thumb all around the inside rim of each dish, at a depth of about one-half inch, to briefly separate the souffle mixture from the dish.
  • Arrange the dishes on a baking sheet and place in the oven. Bake 15 to 20 minutes. Serve sprinkled with confectioners' sugar.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 8 grams, Carbohydrate 75 grams, Fat 26 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 14 grams, Sodium 167 milligrams, Sugar 64 grams, TransFat 0 grams

FROZEN CHERRY AND CHOCOLATE CHIP SOUFFLé



Frozen Cherry and Chocolate Chip Soufflé image

Categories     Milk/Cream     Blender     Chocolate     Dairy     Fruit     Dessert     Frozen Dessert     Cherry     Summer     Party     Double Boiler     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

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

Steps:

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

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