Instructions: Preheat oven to 400 1/4. Butter eight 1 1/4 cup souffle dishes. Sprinkle with sugar; shake out excess. Place sheets on large baking sheet. Melt butter in medium saucepan over medium heat. Add flour. Whisk until mixture is smooth and bubbles, about 2 minutes. Increase heat to medium -high.

Gradually whisk in milk. Bring to boil, whisking constantly. Boil until thick and smooth, about 1 minute. Mix in salt. Remove from heat. Whisk in chocolate until melted. Add water, 1/3 c sugar and vanilla; whisk until blended. Cool to room temperature, about 25 minutes. Whisk in egg yolks.

Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add 1/3 c sugar, beating until stiff and glossy. Fold 1/4 of egg whites into chocolate mixture. Gently fold chocolate mixture into remaining whites in 3 additions.

Divide mixture among prepared dishes (filling will reach almost to top).

Sprinkle crushed candy over souffles. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.)

For sauce: combine cream, candy and water in medium saucepan. Stir over medium heat until candy melts. Remove from heat. Add chocolate and stir until melted and smooth. Serve warm or at room temperature.

Preheat oven to 400 1/4. Bake until souffles are puffed and almost firm to the touch but still soft in the center, about 30 minutes for unfrozen, 40 minutes for frozen. Serve immediately with Chocolate Peppermint Sauce.

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