Chocolate Sauce:
1/4 cup whole milk
1/4 cup heavy cream
2 tablespoon granulated sugar
1 tablespoon unsalted butter
3 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1 teaspoon vanilla extract

Baileys Soufflé:
1 cup whole milk
1/2 vanilla bean, split lengthwise
2 large egg yolks
1 whole large egg
3 tablespoon superfine granulated sugar
1/4 cup all purpose flour
2 teaspoon cornstarch
1/4 cup Baileys Irish Cream Liqueur (or to taste)
1 tablespoon unsalted butter
1/4 cup granulated sugar, plus extra for dusting ramekins
5 large egg whites, at room temperature

Make Sauce:

1. In medium saucepan, combine milk, cream, sugar and butter and bring to gentle boil over medium-high heat.

2. Remove from heat and add chocolate. Let stand for 30 seconds to melt chocolate; whisk until smooth. Whisk in vanilla extract. (Sauce may be
stored, covered, in refrigerator for up to 2 weeks. Re-warm in saucepan over low heat before using.)

Make Soufflé:

1. Place milk in medium saucepan. Using paring knife, scrape interior of split vanilla bean to remove tiny vanilla bean seeds. Add seeds and pod to milk. Over medium-high heat, bring milk to gentle boil. Remove from heat and remove vanilla bean pod, discard.

2. In medium bowl, whisk together 2 egg yolks, 1 whole egg, and superfine sugar until well combined and lightened in color. Whisk in flour and cornstarch until blended. Gradually whisk in hot milk.

3. Return entire mixture to saucepan and cook over medium heat, whisking constantly, until mixture thickens and starts to boil. Allow mixture to boil for 1 minute. Remove from heat and transfer to medium bowl. Place bowl in larger ice bath and whisk mixture until completely cool. Whisk in Baileys Cream Liqueur.

4. Position oven rack in center of oven. Heat oven to 325°F. Melt butter in small saucepan over low heat. Evenly brush interior of six 5-ounce ramekins with thin layer of melted butter. Lightly dust buttered surfaces with sugar.

5. With an electric mixer, beat egg whites at high speed until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff and glossy peaks form.

6. Gently fold meringue into cooled egg mixture in 1 cup additions. Spoon mixture into ramekins, filling them almost to the top. Smooth top surfaces with a small, offset metal spatula or back of spoon to level.

7. Bake for 12 to 16 minutes, until soufflés have risen about 2-inch above rim and are lightly browned. Serve immediately with chocolate sauce generously poured into center of each warm soufflé.