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1
Preheat oven to 375 degrees.
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2
Lighlty spray six 1-cup individual souffle dishes or ramekins with cooking spray.
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3
In a small bowl, combine the cocoa and hot water, stirring until smooth; set aside.
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4
In a small saucepan over medium heat, melt the butter, stir in the canola oil; stirring to combine.
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5
To the butter mixture, add the flour, ground nuts and cinnamon.
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6
Cook mixture for approximately 1 minute, stirring constantly with a wire whisk.
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7
Stir in brown sugar, honey and salt.
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8
Gradually add the milk and cook, stirring constantly, until thickened, about 3 minutes.
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9
Remove from heat and add the cocoa mixture.
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10
Allow mixture to cool slightly.
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11
In a large bowl, using an electric mixer on high setting, beat the egg whites until foamy.
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12
Add the granulated sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
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13
With rubber spatula, gently fold 1/3 of egg whites into cocoa mixture.
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14
Then fold in the remaining egg whites, mixing only until no white streaks remain.
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15
Gently scoop the mixture into prepared dishes and bake until souffle rises above the rim and is set in the center, approximately 15 to 20 minutes.
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16
Using a fine sieve, dust the tops with confectioners sugar and garnish with fresh berries.
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17
Serve immediately.
