Butter four 8.5cm ramekins, and coat both bottom and rim with the mixture of caster sugar and Feel Good Hot Chocolate. Tap out the excess.
Heat up the milk in a saucepan over medium-low heat until it’s warm but not boiling. Remove from the stove, and gradually sift in the plain flour, cornstarch and Feel Good Hot Chocolate. Mix well until it slightly thickens.
While the mixture is still warm, add in the chopped bittersweet chocolate and dark rum (if using). Mix well until the chocolate is melted.
Add the egg yolks to the chocolate mixture and mix well until it's smooth and glossy.
In a clean large mixing bowl, whisk the egg whites. Gradually add in the sugar and beat until stiff peaks form.
Fold 1/3 portion of the egg whites into chocolate mixture to lighten it up. Then pour the remaining egg whites into the mixture and gently fold to incorporate.
Evenly divide the mixture into the prepared ramekins.
To ensure that the soufflés rise properly, wipe the rim of the ramekins using a clean tea towel before baking.
Place the ramekins on a deep baking tray. Fill the tray with enough hot water to cover 1cm of the ramekin base.
carefully place the tray in the oven and bake for 15 minutes. Don’t open the door or the soufflés will sink.
