1. Preheat oven to 350 degrees Fahrenheit. Position the rack on the lower third of the oven. Spray 4 souffle cups with nonfat cooking spray and set aside.
2. In a medium saucepan, combine the milk and water and sift in the powdered sugar, cocoa and flour. Stir in the chocolate. Cook on low heat for 4 to 5 minutes, whisking constantly, until mixture thickens.
3. Remove from heat and pour into a large bowl to cool. In a small bowl, beat the egg whites and cream of tartar until soft peaks from. Gradually add the sugar and beat until stiff.
4. To the cooled chocolate mixture, stir in the vanilla, egg yolk and 4 tablespoons chopped hazelnuts. Fold in the egg whites. Divide the mixture among the 4 souffle cups. Sprinkle with remaining chopped hazelnuts.
5. Bake on a baking sheet for 15 to 20 minutes, until souffles have puffed above the rims. Insert a toothpick in the center. If there are moist crumbs, the souffles are properly cooked. Remove, top with espresso cream and powdered sugar; serve immediately.
Espresso Cream:
1. Place whipping cream in a bowl. Beat until slightly stiff. Add sugar and continue to beat until stiff. Slowly add coffee and continue to beat until well blended. Serve over souffles.
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