Chocolate Soufflés With Pomegranate Sauce

1. 1

   Preheat oven to 350u00b0.

2. 2

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

3. 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. 4

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

5. 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. 6

   Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350u00b0 for 20 minutes or until puffy and set.

7. 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 souffles.

* Per serving · 4 servings · Values may vary.