Heat the milk, cream and instant mocha coffee, then remove from the heat, leaving it to stand for about 15 minutes.

in each espresso or mocha cup, insert a strip of baking paper, ca. 3cm wide and 10cm long, in such a way that the soufflé can rise about 2cm above the rim of the cup. Use sellotape to hold this strip in place. Break the chocolate into small pieces.

the eggs. Using a bain-marie, beat the egg yolks into the mocha-cream-milk mixture until it has a thick consistency. Gradually add the pieces of chocolate, stirring as it melts into the hot cream. Allow to cool.

of salt to the egg whites and beat until stiff. Gradually add the sugar whilst beating. Then fold it carefully into the chocolate cream mixture.

into each cup till it reaches the top of the paper ring, and place in the freezer for 4 hours.

remove the paper strips from the cups. Pour some melted chocolate onto the frozen soufflés. Sprinkle with the crushed amaretti for decoration, and serve.