Raspberry Soufflés with Bittersweet Chocolate Sauce

Ingredients

• 10 servings bittersweet chocolate sauce 
• 10 servings bitter chocolate sauce sweet
• 1.5 tablespoons cornstarch 
• 0.3 teaspoon cream of tartar 
• 5 large egg whites 
• 2 large egg yolks lightly beaten
• 0.3 cup no-sugar-added raspberry fruit spread seedless
• 3 cups raspberries fresh divided
• 2 tablespoons raspberry liqueur 
• 2 tablespoons sugar 
• 2.5 teaspoons sugar 
• 3 tablespoons sugar 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• sieve
• blender

Directions

1. Place 2 1/2 cups fresh raspberries in a blender or food processor; process until smooth. Strain through a sieve into a bowl to measure 3/4 cup juice. Discard remaining solids. Crush remaining 1/2 cup raspberries; set aside.
2. Combine sugar and cornstarch in a small saucepan. Gradually add raspberry juice, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer, stirring constantly, 2 minutes or until thick. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Stir in fruit spread and liqueur. Cook, stirring constantly, over low heat 2 minutes or until spread melts.
3. Remove from heat; cool.
4. Coat 10 (6-ounce) souffl dishes with cooking spray; sprinkle 1/4 teaspoon sugar over bottom and sides of each dish.
5. Place dishes on a jelly roll pan; set aside.
6. Preheat oven to 35
7. Place egg whites and cream of tartar in a medium bowl; beat with a mixer at high speed until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until soft peaks form. Fold 1/4 of egg white mixture into raspberry mixture. Fold raspberry mixture into remaining egg white. Fold in reserved crushed raspberries.
8. Pour into prepared dishes.
9. Bake at 350 for 25 minutes or until souffls are puffed and lightly browned.
10. Drizzle each souffl with 1 tablespoon chocolate sauce before serving.
11. Serve immediately.