1.Preheat oven to 200°C (180°C fan-forced). Grease four 1 cup (250ml) ovenproof dishes. Sprinkle base and sides with sugar, shake away excess sugar. Place dishes on oven tray.
2.Stir milk, liqueur and chocolate in medium saucepan over low heat until chocolate melts.
3.Melt butter in separate medium saucepan, stir in flour over medium heat for 1 minute. Remove from heat, gradually stir in chocolate mixture and extra sugar, stir over high heat until mixture boils and thickens. Transfer to large bowl, stir in egg yolks
4.Beat all egg whites in large bowl with electric mixer until soft peaks form, fold into chocolate mixture, in two batches. Spoon mixture into dishes.
5.Bake soufflés about 25 minutes or until puffed and well browned. Serve immediately, dusted with sifted icing sugar.
We used crème de cacao, but you could use any chocolate flavoured liqueur you like. Soufflés must be made just before serving.Note