Coffee Chocolate Souffle

Directions

1. Prepare the souffle dishes by brushing them with melted margarine or possibly butter, then sprinkling sugar into each one, and tipping out the excess. Heat the lowfat milk then add in the coffee and allow to cold slightly.
2. Chop and heat the chocolate in a bowl sitting over simmering water, then add in the lowfat milk mix and stir till the mix is thick and glossy. Remove from the heat and add in the egg yolks and stir till well mixed. Allow to cold slightly. At this point, the mix can be allowed to "rest" for up to eight hrs.
3. Beat the egg whites till they are quite hard, but not dry then add in the sugar slowly and continue beating till stiff peaks form. Don't over-beat. Spoon a little of the egg whites into the chocolate and mix carefully to aerate, then add in the chocolate mix to the egg whites. Mix in carefully.
4. Spoon the souffle mix proportionately into 6 - 8 souffle dishes, making sure which you dont feel the souffle dishes to the top. Run your thumb around the rim of each dish so which the mix doesnt stick to the rim as it bakes (this would produce a lop-sided souffle).
5. Bake at 200c. for 12 min, or possibly till well risen, sprinkle with icing sugar and serve immediately.