Instructions: Prepare the souffle dishes by brushing them with melted margarine or butter, then sprinkling sugar into each one, and tipping out the excess. Heat the milk then add the coffee and allow to cool slightly.

Chop and melt the chocolate in a bowl sitting over simmering water, then add the milk mixture and stir until the mixture is thick and glossy. Remove from the heat and add the egg yolks and stir until well mixed. Allow to cool slightly. At this point, the mixture can be allowed to "rest" for up to eight hours.

Beat the egg whites until they are quite firm, but not dry then add the sugar slowly and continue beating until stiff peaks form. Do not over-beat. Spoon a little of the egg whites into the chocolate and mix carefully to aerate, then add the chocolate mixture to the egg whites. Fold in carefully.

Spoon the souffle mixture evenly into 6 - 8 souffle dishes, making sure that you dont feel the souffle dishes to the top. Run your thumb around the rim of each dish so that the mixture doesnt stick to the rim as it bakes (this would produce a lop-sided souffle).

Bake at 200c. for 12 minutes, or until well risen, sprinkle with icing sugar and serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.