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For the Souffles:.
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Lightly butter 8-6oz ramekins, and dust them with granulated sugar.
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Set aside.
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Melt chocolate in a double boiler, covered, over barely simmering water.
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Remove the cover, and stir until the chocolate is smooth.
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Remove top pan of the double boiler from the heat.
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In a small pot, melt the butter over moderate heat.
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Stir in the flour and cook until the mixture is thickened but not browned, 1 to 2 minutes.
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Add the milk and whisk briskly until the mixture is smooth and thick, about 3 minutes.
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Remove the pan from the heat, add the melted chocolate, and whisk until smooth.
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Whisk in the egg yolks and vanilla, and set the pan aside.
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Beat the egg whites and lemon juice at medium speed until soft peaks form, about 1 minute.
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Gradually sprinkle the granulated sugar on top; continue to beat at hight speed until the whites are stiff but not dry.
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Using a rubber spatula, stir one quarter of the whites into the chocolate mixture to lighten it, then fold in the remaining whites.
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Spoon into the ramekins, filling each to the top.
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At this point the souffles can be refrigerated, uncovered for up to 5 hours.
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preheat oven to 375.
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Bake the souffles for 17 minutes or until they are puffed and slightly cracked.
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Dust with powdered sugar.
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Serve immediately.
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For the Sauce:.
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In the top of a double boiler melt the white chocolate over simmering water.
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Whisk in the rum until it is completely incorporated.
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Remove the top from the heat and let the sauce stand at room temperature.
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Serve the sauce at room temperature or slightly warm.
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Pass around sauce in a small pitcher at the table.
