Chocolate Souffles With White Chocolate Rum Sauce

Directions

1. Preheat oven to 400 F. Coat 8 (6-oz) ramekins with cooking spray; sprinkle with 2 tbsp sugar. Place on a baking sheet; set aside.
2. Combine 1 1/2 c. lowfat milk, 3/4 c. sugar, cocoa, flour, and salt in a large saucepan; cook 5 min over medium-high heat, stirring constantly with a whisk till mix thickens and comes to a boil. Cook and additional 30 seconds, stirring constantly. Remove from heat; add in semisweet chocolate, stirring till melted. Gradually add in chocolate mix to egg yolks, stirring well. Return mix to pan. Cook 2 min over medium heat, stirring constantly. Spoon mix into a large bowl; cold to room temperature, stirring constantly.
3. Beat egg whites and cream of tartar at high speed of a mixer till foamy.
4. Add in 1/3 c. sugar, 1 tbsp at a time, beating till stiff peaks form.
5. Gently fold one-fourth of egg white mix into chocolate mix; gently mix in remaining egg white mix. Spoon batter proportionately into prepared ramekins. Bake souffles at 400 F for 20 min or possibly till puffy and set.
6. Combine white chocolate and 2 tbsp lowfat milk in a small saucepan; cook over low heat till chocolate melts. Remove from heat; stir in rum. Cut into each souffle with a spoon; pour 1 tbsp sauce over each souffle. Serve immediately.
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