Brush ramekins generously with softened butter, brushing sides in an upwards motion (this will help the soufflés to rise). Dust with sugar and tap to remove any excess. Refrigerate until required.

Melt 30g butter in medium saucepan over medium heat.

Add flour and stir to combine.

Cook for 1 min without colouring.

Add milk gradually, whisking to remove lumps. Bring to a simmer, remove from heat. Add chopped white chocolate and stir until melted.

Whisk in vanilla seeds/paste and egg yolks. Transfer to large bowl and cool to room temperature. When cooled, preheat oven to 200°C.

Whisk eggwhites with electric beaters until foamy (see Tip). Gradually add sugar and continue to whisk until sugar has dissolved and medium peaks form.

Make soufflés Stir ¼ of eggwhites through white chocolate mixture to loosen. Gently fold remaining eggwhites through using metal spoon. Gently spoon into prepared ramekins and level with spatula. Run your thumb around rim of ramekins – this will prevent the top of the mixture attaching to rim, which could cause soufflés to rise unevenly.

Bake Place ramekins on baking tray and bake for 18 mins until risen and golden.

Make sauce While soufflés are baking, place cream and crème de cacao in small saucepan over medium-high heat. Bring to a simmer. Place milk chocolate in small bowl and pour over hot cream. Stand for 15 secs. Stir to combine. Pour into individual serving jugs.

Remove soufflés from oven, dust lightly with icing sugar and place on serving plates.

Serve immediately with individual jugs on the side so your guests can pour their own chocolate sauce.

Tip Don't overwhip the eggwhites if you do, you'll have trouble folding them into the white chocolate mixture.
To ensure your soufflés don't deflate, turn off the fan-force setting on your oven, and serve as quickly as possible, giving them no time to cool and collapse!