Pomegranate makes a refreshing substitute for the more common raspberry sauce in this light, fluffy dessert. Serve immediately.
Cooking Light NOVEMBER 2005
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.
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