Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Prepare four 1-cup sized (250ml) oven safe ramekins by buttering them and then dusting them with sugar thoroughly; tapping out any excess sugar.
3. Chop the chocolate into small bits. Alternatively, instead of chopping, you can use 5 ounces of pure semi-sweet chocolate chips instead of the squares of baking chocolate.
4. Place a medium pot half filled with water on the stove and maintain a low simmer.
5. In a stainless-steel bowl (that is big enough to sit on the pot without touching the water), place the prepared chocolate, rum, instant coffee, salt, and 3 tablespoons of the sugar. Let this mixture slowly melt together by sitting over the simmering water until just melted (do not heat longer than necessary) and then stir to combine. Remove the bowl from the heat and stir in the egg yolks, one at a time, to this chocolate mixture.
6. Beat the egg whites in a stand mixture with whisk attachment until foamy, then add the remaining 3 tablespoons of sugar. With the sugar added, beat the egg whites on high speed until stiff peaks form. Stir approximately 1/3 of these whipped egg whites into the chocolate mixture. Gently fold in the remaining egg whites thoroughly.
7. Pour the soufflé mixture equally into the prepared ramekins. Once filled, tap them on the counter a few times to knock out any air bubbles. Place the filled ramekins on a baking sheet and bake in the oven for approximately 17 to 20 minutes (depending on the temperature of your eggs), until puffed up, set and cracked on top.
8. Put each hot ramekin on a serving plate. Dust with icing sugar and top with the raspberries, mint sprigs, and serve immediately. Alternatively, you can serve at room temperature and then garnish, just keep in mind that the soufflés will deflate a bit as they sit but they are still delicious.