For the Molten Lava Cakes: Preheat the oven to 450°F.
Spray six 6-oz. ramekins with nonstick cooking spray. Set the ramekins on a baking sheet. Combine the butter and chocolate in a small microwavable bowl and microwave in 10-second increments, stirring after each round until smooth; set aside.
In a small bowl, whisk together the flour, confectioners’ sugar, and salt. In another small bowl, whisk together the eggs and egg yolks. Add the flour mixture and eggs to the bowl of melted chocolate. Using a rubber spatula, stir until smooth; the batter will be slightly thick.
Spoon the batter evenly into the prepared muffin cups. Bake for about 12 minutes; the tops will look slightly soft.
For the POM Glaze: Meanwhile, in a small saucepan over high heat, add the POM Juice and sugar; whisk to combine. Heat to boiling, reduce to low, and continue to simmer for 15 minutes until the mixture has thickened. Remove from heat and let cool.
Remove the cakes from oven and allow to cool in ramekins for one minute. Cover each with an inverted dessert plate. Carefully turn each cake over, let stand for 10 seconds, and then unmold. Top each cake with a scoop of ice cream. Drizzle with the POM glaze and garnish with POM Arils; serve immediately.
Molten Lava Cakes:
½ cup unsalted butter
6 oz. high-quality semisweet chocolate, coarsely chopped
¼ cup all-purpose flour
½ cup confectioners’ sugar
⅛ teaspoon salt
2 large eggs
2 large egg yolks
Vanilla ice cream, for serving
½ cup POM Wonderful Pomegranate Fresh Arils, for garnish