Combine the first four ingredients in the top of a double boiler over boiling water.
Cover and heat until melted.
Stir well and pour into an 8-inch-square bake pan.
Chill in the freezer stirring occasionally until thickened.
Whip cream until stiff.
Fold in the chocolate mixture.
Stand halves of lady fingers upright, against the inside edge of each souffle cup and spoon chocolate mixture into the centre.
Freeze, then wrap airtight and return to the freezer.