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1
For the sauce, combine the shipping cream, candy and water in a heavy saucepan.
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2
Cook over medium heat until the candy melts, stirring frequently.
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3
Remove from heat.
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4
Add the chocolate, stirring until blended.
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5
Serve warm or at room temperature.
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6
You may prepare up to 1 day in advance.
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7
Store, covered, in the refrigerator.
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8
Reheat over low heat.
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9
For the souffles, butter eight 1 1/4 cup souffle dishes or custard cups.
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10
Sprinkle with sugar to taste.
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11
Arrange the dishes on a large baking sheet.
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12
Heat 3 tablespoons butter in a saucepan over medium heat until melted.
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13
Whisk in the flour.
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14
Cook for 2 minutes or until the mixture is bubbly and smooth, whisking constantly.
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15
Increase the heat to medium-high.
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16
Add the 2% milk, gradually, whisking constantly.
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17
Cook for 1 minute or until the mixture comes to a boil and is thick and smooth, whisking constantly.
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18
Whisk in the salt.
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19
Remove from heat.
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20
Add the chocolate and whisk until blended.
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21
Whisk in 1/3 cup of the sugar, water and vanilla.
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22
Let stand for 25 minutes or until room temperature.
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23
Whisk the egg yolks in to the chocolate mixture.
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24
Beat the egg whites and cream of tartar in a mixing bowl until soft peaks form.
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25
Add the remaining 1/3 cup sugar gradually, beating constantly until stiff and glossy.
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26
Fold 1/4 of the beaten egg whites in 3 additions.
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27
Spoon into the prepared dishes.
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28
Sprinkle with the candy.
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29
You may prepare to this point up to 3 days in advance, wrap in foil and freeze.
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30
Remove foil and bake; do not thaw.
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31
Bake the souffles at 400 degrees for 30 minutes or until puffed and almost firm to the touch but still soft in the center.
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32
Bake frozen souffles for 40 minutes.
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33
Serve immediately with the sauce.
