Chocolate Soufflés with Pomegranate Sauce

recipe
Pomegranate makes a refreshing substitute for the more common raspberry sauce in this light, fluffy dessert. Serve immediately.

Yield:

6 servings (serving size: 1 soufflé and about 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

Preheat oven to 350°.

To prepare soufflés, coat 6 (8-ounce) ramekins with cooking spray; sprinkle with 1/2 teaspoon sugar.

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.

Place egg yolks in a large bowl. Gradually add chocolate mixture to egg yolks, stirring constantly with a whisk.

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.

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.

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.

Note:

Sarah Lacamoire,

Cooking Light

November 2005
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