Chocolate Soufflés with Pomegranate Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 13%
  • Fat: 4.4g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.5g
  • Carbohydrate: 62.8g
  • Fiber: 2.7g
  • Cholesterol: 71mg
  • Iron: 1.9mg
  • Sodium: 111mg
  • Calcium: 70mg

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.
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