Chocolate Soufflés with Pomegranate Sauce

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

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.