Chocolate Shorty Souffles

Preheat oven to 375 degrees (F).

In a medium bowl, combine cocoa powder and hot water. Stir until smooth and set aside.

In a small saucepan, melt butter over medium heat. Add oil and stir to mix. Add flour and ground almonds and cook for 1 minute, stirring constantly with a whisk. Stir in brown sugar and honey. Add milk gradually and stir constantly until thickened, about 3 minutes. Remove from heat and stir into the cocoa mixture. Allow to cool.

In a large, thoroughly cleaned bowl, beat egg whites until foamy with an electric mixer on high speed. Add sugar, 1 Tablespoon at a time and beat until stiff peaks form (note: this may take a while). Using a rubber spatula, gently fold 1/3 of the egg whites unto the cocoa mixture to lighten it. Then fold remaining egg whites into cocoa mixture until no white streaks remain.

Gently scoop mixture into 6 individual ramekins, sprayed with cooking spray. Bake for 15-20 minutes until souffle rises above the rim and is set in the center. Cool souffles on a wire rack for 10 to 15 minutes before serving. Garnish with berries of your choice.