Preheat oven to 350F.

Brush the interior of five 4oz ramekins with the melted butter and dust with sugar. Pop it in the fridge for a couple of minutes to set. Place on a baking sheet.

Beat the egg whites in a large mixing bowl until foamy. Slowly beat in the sugar until the egg whites are shiny and form medium soft peaks.

In a separate bowl, microwave the chocolate in 20 second increments until melted and smooth. Add the water and cocoa powder and mix until smooth. Gently fold the chocolate mixture into the egg whites until there are no streaks remaining, be careful not to overmix.

Pour the batter into the ramekins, fill it up to the brim and level it flush to the top of each dish using a butter knife. Bake the souffles for about 10-12 minutes or until they have puffed but are still moist in the center. Serve warm with a dusting of powdered sugar!