White choc-mocha souffle

1. Preheat oven to hot, 200°C. Grease 8 x ½-cup ramekins. Place on an oven tray.
   
   
2. In a saucepan, combine milk and 2 tablespoons of sugar. Bring to the boil on medium heat, stirring. Remove from heat and allow to cool slightly.
   
   
3. In a bowl, whisk egg-yolks and another 2 tablespoons of sugar together until thick and pale. Whisk in flour, followed by milk. Return to clean pan. Stir over a low heat until mixture comes to boil. Remove from heat. Stir in chocolate and coffee until smooth. Cover surface with plastic wrap and cool slightly.
   
   
4. In a large, clean bowl, beat egg-whites until soft peaks form. Gradually add remaining sugar, beating until foam is thick and glossy. Fold lightly through chocolate mixture.
   
   
5. Spoon mixture into ramekins, until about 0.5cm from the rim. Bake 20-25 minutes, until well risen and centres are almost firm.
   
   
6. HOT FUDGE SAUCE: Meanwhile, combine all ingredients in a small saucepan. Stir on low heat 2-3 minutes, until smooth. Keep warm.
   
   
7. Serve souffle straight away, dusted with icing sugar and drizzled with sauce. Accompany with cream.