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Chocolate Soufflés with Pomegranate Sauce

Yield 6 servings (serving size: 1 soufflé and about 1 tablespoon sauce)
Pomegranate makes a refreshing substitute for the more common raspberry sauce in this light, fluffy dessert. Serve immediately.

Ingredients

  • Souffl[SPECIAL_CHAR
  • 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
  • Pomegranate Sauce:
  • 1 cup pomegranate juice
  • 1/4 cup water
  • 2 teaspoons sugar
  • 1 tablespoon cold water
  • 1 teaspoon cornstarch
  • 2 tablespoons Chambord (raspberry-flavored liqueur)

Nutrition Information

  • calories 300
  • caloriesfromfat 13 %
  • fat 4.4 g
  • satfat 2.2 g
  • monofat 1.6 g
  • polyfat 0.3 g
  • protein 6.5 g
  • carbohydrate 62.8 g
  • fiber 2.7 g
  • cholesterol 71 mg
  • iron 1.9 mg
  • sodium 111 mg
  • calcium 70 mg

How to Make It

  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.