Oh dear a bit disastrous this week! Soufflés are notoriously difficult to make.
Mine looked great in the oven but collapsed quickly as I took them out to photogrpah.
So I reccomend if you are going to attempt this recipe serve them straight away.
They are definately a fun way to use your teacup collection though!
This recipe makes 6 Chocolate Soufflés.

Pre-heat the oven to 190oC heat a empty baking tray ready for your soufflés.

Lightly grease six teacups. Shop for my Debenhams collection here

Weigh out all your ingredients ready and separate the eggs.

Break up the chocolate and put in a pan with the water and 2 tbsp of the milk.

Stir over a low heat until the chocolate has melted.

Add the rest of the milk and bring to the boil.

Remove from the heat.

Melt the butter in another pan

Stir in the flour and cook on a low heat for 2 mins.

Stir in the chocolate milk, return to the heat and bring to the boil.

Leave to cool, you can do the above steps in advance if you have a dinner party planned.

Beat in the egg yolks slowly.

Whisk the egg whites until they are stiff.

Whisk in the sugar.

Take one spoon of the egg whites and stir into the chocolate mix to loosen it.

Then carefully fold in the rest.

Pour into your teacups and bake for 25mins. 

They should be firm on top and gooey in the middle.

Dust with icing sugar and serve immediately.