1. Chill the egg whites. 2. Melt the chocolate gently in a double boiler or in a bowl over a pan of hot water (taking care that no water or steam gets into the chocolate) and stir the chocolate gently. 3. Preheat oven to 240?c / Gas Mark 8. 4. Lightly grease and sugar 4 small pretty ramekins. 5. Remove chocolate from heat source and allow to cool a little. It must still be liquid. 6. Pour 1 tbsp of chocolate and 1 tsp of Tia Maria into each ramekin. 7. Whisk chilled egg whites and salt until stiff. 8. Add 1 tsp sugar and whisk until glossy and stiff peaks. 9. Add half the sugar and whisk back to stiff peaks. 10. Repeat with remaining sugar. 11. Working gently and quickly, fold the chocolate into whites using a balloon whisk to fold it in. 12. Pour into the 4 ramekins and put into the hot oven immediately for 5 minutes until well risen and crusty on top. 13. As soon as the souffl?s are cooked, dust lightly with icing sugar and serve immediately with a scoop of Mocha Ice Cream. 14. The resultant souffl? has a crusty top, a dreamy light middle and a liquid centre. NOTES : Chef:Tessa Bramley