Chocolate Souffles with Pomegranate Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pomegranate makes a refreshing substitute for the more common raspberry sauce in this light, fluffy dessert. Serve immediately. Ingredients:
cooking spray |
1/2 teaspoon sugar |
1 cup 2% reduced-fat milk |
1/2 cup sugar |
1/2 cup unsweetened cocoa |
2 tablespoons all-purpose flour |
1/8 teaspoon salt |
2 tablespoons semisweet chocolate chips |
1/2 teaspoon vanilla extract |
1/4 teaspoon ground allspice |
2 large egg yolks, lightly beaten |
4 large egg whites |
2 tablespoons sugar |
1 cup pomegranate juice |
1/4 cup water |
2 teaspoons sugar |
1 tablespoon cold water |
1 teaspoon cornstarch |
2 tablespoons chambord (raspberry-flavored liqueur) |
Directions:
1. Preheat oven to 350°.
2. To prepare soufflés, coat 6 (8-ounce) ramekins with cooking spray; sprinkle with 1/2 teaspoon sugar.
3. Combine milk, 1/2 cup sugar, cocoa, flour, and salt in a medium saucepan. Bring to a boil, stirring constantly until slightly thickened (about 1 minute); remove from heat. Add chocolate chips, vanilla, and allspice, stirring constantly; cool slightly.
4. Place egg yolks in a large bowl. Gradually add chocolate mixture to egg yolks, stirring constantly with a whisk.
5. Place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared ramekins.
6. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 20 minutes or until puffy and set.
7. To prepare sauce, place juice, 1/4 cup water, and 2 teaspoons sugar in a small saucepan; bring to a boil. Reduce heat, and simmer 8 minutes. Whisk together 1 tablespoon water and cornstarch in a small bowl to create a slurry. Add slurry and liqueur to juice mixture. Cook 2 minutes or until the mixture is slightly syrupy. Remove from heat. Drizzle over chocolate soufflés.
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