In a medium-sized saucepan, bring the cream to a boil. Remove from the heat and add the broken pieces of chocolate, stirring well to create a smooth chocolate paste. Add the cocoa powder and mix until smooth.

In a small bowl combine the yolk and the corn flour mixing to a smooth paste. Add some of the chocolate paste to the egg yolk/maizena mix to temper in the two. Then add to the rest of the chocolate paste in the saucepan and return to a low heat to cook out for 30 seconds. Remove from the saucepan into a larger mixing bowl and allow to cool slightly.

Place the egg whites into a clean bowl and whisk until soft peaks form, then start adding sugar. Fold in the meringue in two batches into the chocolate custard base until a smooth, runny batter is achieved. Be careful not to over mix and deflate your soufflÉ batter.

Pour into well-greased Le Creuset 10cm Mini Cocottes to the top and level off evenly. Then using your thumb wipe the rim of the cocottes clean - there should be no residual mixture left, as this will bake quicker and prevent your soufflÉ from rising evenly.

Sprinkle with toasted sesame seeds and bake in a preheated oven at 200°C until risen, for approximately 10 minutes. Serve with pieces of Halva and a dusting of icing sugar.