1.To make liqueur cream, beat ingredients in small bowl with electric mixer until just combined.
2.Preheat oven to 200°C (180°C fan-forced). Grease eight ¾ cup (180ml) ovenproof dishes. Sprinkle base and sides with sugar; shake away excess sugar. Place dishes on oven tray.
3.Blend flours and extra sugar with some of the milk in small saucepan, whisk in remaining milk, whisk over heat until mixture boils and thickens; remove from heat. Whisk in combined cocoa and coffee until dissolved. Whisk in egg yolks; transfer mixture to large bowl.
4.Beat egg whites in small bowl with electric mixer until firm peaks form; fold about one-quarter of the egg whites into chocolate mixture, then fold in remaining whites. Spoon mixture into dishes.
5.Bake soufflés about 20 minutes or until puffed. Serve immediately, with liqueur cream, sprinkled with a little sifted cocoa powder.
Soufflés must be made just before serving. Liqueur cream can be made a day ahead; refrigerate until required.Note