Chocolate Soufflé

Mix the cocoa powder with the water and bring to a boil, stirring constantly until it thickens

Preheat the oven to high temperature and grease six mini muffin tin cups with light margarine. Reserve

Beat the egg whites until stiff for 2 minutes, adding sugar gradually

Continue beating until stiff peaks form

Sift the cocoa powder over the beaten egg whites and mix delicately

Place the soufflé in the muffin tins and bake for 10 minutes or until it rises and becomes firm

Serve immediately.