Instructions: Preheat oven to 400 F. Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 2 tbsp sugar. Place on a baking sheet; set aside.

Combine 1 1/2 cups milk, 3/4 cup sugar, cocoa, flour, and salt in a large saucepan; cook 5 minutes over medium-high heat, stirring constantly with a whisk until mixture thickens and comes to a boil. Cook and additional 30 seconds, stirring constantly. Remove from heat; add semisweet chocolate, stirring until melted. Gradually add chocolate mixture to egg yolks, stirring well. Return mixture to pan. Cook 2 minutes over medium heat, stirring constantly. Spoon mixture into a large bowl; cool to room temperature, stirring constantly.

Beat egg whites and cream of tartar at high speed of a mixer until foamy.

Add 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form.

Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon batter evenly into prepared ramekins. Bake souffles at 400 F for 20 minutes or until puffy and set.

Combine white chocolate and 2 tbsp milk in a small saucepan; cook over low heat until chocolate melts. Remove from heat; stir in rum. Cut into each souffle with a spoon; pour 1 tbsp sauce over each souffle. Serve immediately.

NOTES :

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