To prepare soufflé dishes, brush the melted butter onto the sides and bottom of the dishes then coat with caster sugar.
Sift flour and icing sugar into a large mixing bowl. Add the hazelnut meal. Put chocolate into a bowl and place over a saucepan of just simmering water to gently melt it.
Once melted set aside and keep warm.
Melt butter over a medium heat and continue to cook until butter is golden brown. Strain through a fine sieve, set aside and keep warm. In a small saucepan gently warm the honey and set aside.
Add melted chocolate, brown butter and honey to the dry mix and stir well to combine.
In a large bowl whisk the egg whites until stiff. Gently fold a small amount of the egg whites into pudding mix to lighten it. Fold in the remaining egg whites. Carefully spoon mix into prepared moulds.
Bake for approximately 15-20 minutes until pudding rises and is set across the top. Dust with icing sugar and serve immediately with vanilla, honey or chocolate ice cream.