Step 1

Preheat oven to 190°C. Place a baking tray in the oven. Grease four 375ml (1 1/2-cup) capacity ovenproof souffle dishes with melted butter. Lightly dust with sugar. Combine the hot water and coffee in a jug.

Step 2

Heat the butter in a saucepan over medium heat until foaming. Cook the cornflour and 3 tablespoons of sugar, stirring, for 2 minutes or until the mixture begins to come away from the side of the pan. Remove from heat. Gradually add half the milk, whisking with a balloon whisk until smooth. Gradually whisk in remaining milk until combined. Place pan over medium heat. Whisk for 3-4 minutes or until mixture boils and thickens. Whisk in the coffee mixture. Remove from heat. Whisk in chocolate until melted and combined.

Step 3

Add the egg yolks and stir until well combined. Transfer the chocolate mixture to a large bowl.

Step 4

Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Add the remaining sugar and beat until firm peaks form.

Step 5

Add one-third of the egg white mixture to the chocolate mixture. Use a large metal spoon to fold until just combined. Repeat, in two more batches, with the remaining egg white mixture. Spoon the soufflé mixture into prepared soufflé dishes. Run your finger around the inside rim of each dish to remove any mixture.

Step 6

Place souffle dishes on preheated baking tray. Bake for 20-25 minutes or until puffed and just set.

Step 7

Meanwhile, to make the mocha sauce, place the chocolate, cream and coffee in a small saucepan over low heat. Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth.

Step 8

Serve souffles with mocha sauce and double cream, if desired.