Recreate the iconic experience of Bern’s Steak House Dessert Room at home with this elegant Fine Dining Dessert Duo: Cherries Jubilee and Mini Chocolate Soufflés. These classic desserts are a celebration of rich flavors, refined technique, and tableside drama. Sweet cherries flambéed in Kirsch or rum are served warm over vanilla ice cream, while individual chocolate soufflés rise beautifully for an indulgent finale. Whether you’re entertaining guests or crafting a romantic dinner, this pairing brings the elevated charm of a fine steakhouse dessert menu straight to your table.

Why You’ll Love This Recipe

Two timeless classics: Cherries Jubilee and chocolate soufflés are iconic in fine dining for good reason.
Restaurant-worthy presentation: These desserts deliver both visual drama and rich, satisfying flavors.
Impressive yet approachable: The methods are simple enough for the home cook but deliver sophisticated results.
Customizable and festive: Perfect for holidays, anniversaries, or dinner parties where a special dessert is in order.
Serve together or separately: Enjoy each on its own or pair them for a complete dessert room experience.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cherries Jubilee:

Sweet cherries (fresh or frozen, pitted)
Sugar
Unsalted butter
Kirsch (cherry brandy) or dark rum
Lemon juice
Vanilla ice cream (for serving)

Chocolate Soufflés (makes 4 small):

Semisweet chocolate, chopped
Butter (plus extra for greasing)
All-purpose flour
Milk
Sugar
Large eggs (separated)
Cream of tartar
Powdered sugar (for dusting)
Whipped cream or vanilla ice cream (to serve)

directions

Chocolate Soufflés:

Prep ramekins: Preheat oven to 375°F (190°C). Butter four 6-ounce ramekins and coat with a light dusting of sugar. Place them on a baking sheet.
Make the base: In a saucepan, melt 2 tablespoons butter over medium heat. Add flour and whisk for 1 minute. Slowly add milk while whisking to make a smooth, thickened sauce. Remove from heat and stir in chocolate until melted. Mix in 2 tablespoons sugar and allow to cool slightly. Add egg yolks one at a time, stirring until smooth.
Whip the egg whites: In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add 1 tablespoon sugar and beat until stiff, glossy peaks form.
Fold and fill: Lighten the chocolate base with one-third of the egg whites. Then gently fold in the remaining whites. Divide mixture evenly among ramekins, smoothing the tops.
Bake: Bake for 12–15 minutes, until the soufflés rise with a soft dome. The centers should wobble slightly when gently shaken. Serve immediately — they will start to deflate after a few minutes.

Cherries Jubilee:

Cook the cherries: In a flambé pan or skillet, melt butter over medium heat. Add sugar and cherries and cook until juicy and bubbling, about 4–5 minutes. Stir in lemon juice.
Flambé (optional): Remove pan from heat. Carefully add Kirsch or rum. Ignite the alcohol fumes with a long lighter, standing back slightly. Let the flames subside naturally as the alcohol burns off.
Alternative (non-flambé): Let the alcohol cook for 1–2 minutes until the sauce thickens.
Keep warm: Remove from heat and keep the sauce warm until serving.

Serve the Dessert Duo:

Dust each chocolate soufflé with powdered sugar.
In a small bowl or plate, serve a scoop of vanilla ice cream.
Spoon the warm cherry sauce over the ice cream at the table for a show-stopping moment.
Present the soufflé and sundae side-by-side for a complete fine dining dessert experience.

Servings and timing

This recipe serves 4.

Prep time: 25 minutes
Cook time: 15 minutes
Chill/Rest time: None required
Total time: Approximately 40–45 minutes

Variations

Berry Jubilee: Substitute cherries with mixed berries for a colorful twist.
Dark chocolate soufflés: Use bittersweet chocolate (70% cacao) for a more intense flavor.
Liqueur options: Try Grand Marnier, Cognac, or Amaretto instead of Kirsch or rum.
Garnish ideas: Add orange zest to the cherries or serve soufflés with crème anglaise.
Frozen twist: Serve cherries jubilee over semifreddo or frozen custard instead of ice cream.

storage/reheating

Soufflés: Best served immediately. Batter can be prepped ahead and left unbaked for up to 15 minutes at room temperature.
Cherry sauce: Can be made up to 1 day in advance and gently reheated before serving.
Ice cream: Keep frozen and scoop just before serving.

FAQs

Can I make the soufflés in advance?

You can prepare the batter and fill the ramekins up to 15 minutes before baking, but they must be baked fresh for the best rise.

What is the best alcohol for flambéing?

Kirsch is traditional for cherries jubilee, but rum or brandy works well. Use a high-proof spirit for a reliable flame.

Can I skip the flambé step?

Yes, simply simmer the alcohol to cook it off and reduce the sauce. You’ll still get a delicious cherry topping.

Why did my soufflés collapse?

Soufflés naturally deflate after a few minutes. Serve them immediately after baking for the best appearance.

Can I use frozen cherries?

Yes. Thaw and drain them before cooking to avoid excess liquid in the sauce.

How do I know when the soufflés are done?

The tops should rise and appear set, but the center should jiggle slightly when shaken gently.

Can I make this without a mixer?

Yes, but whipping egg whites to stiff peaks by hand requires vigorous whisking and patience.

What can I serve with cherries jubilee besides ice cream?

Try pound cake, vanilla panna cotta, or Greek yogurt for different textures.

Is this safe to flambé indoors?

Yes, if done with care. Keep flammable items away, stand back, and use a long lighter.

Can I double the soufflé recipe?

Yes, double all ingredients and bake in 8 ramekins. Bake in batches if needed.

Conclusion

This Fine Dining Dessert Duo of Cherries Jubilee and Mini Chocolate Soufflés brings timeless elegance to your table. With dramatic flair and rich, comforting flavors, it’s a dessert pairing that transforms any evening into a special occasion. Whether you’re recreating a steakhouse dessert room at home or simply indulging in two beloved classics, this combination is sure to impress and delight every guest at your table.