- 4 free-range egg whites
- 2 free-range egg yolks
- 1 tbsp caster sugar
- 55g/2oz pistachio nuts, crushed
- butter, for greasing
- 5 tbsp water
- 55g/2oz caster sugar
- 2 tbsp cocoa powder
- 1 tbsp double cream
- Preheat the oven to 200C/400F/Gas 6.
- For the soufflés, in a clean, grease-free bowl, whisk the egg whites until stiff peaks form when the whisk is removed.
- In a separate bowl, beat the egg yolks, sugar and pistachios together.
- Grease the inside of two small ramekins with butter.
- Carefully fold the egg whites into the yolk mixture, then spoon into the ramekins.
- Bake in the oven for 8-10 minutes, or until well risen and set.
- For the chocolate sauce, heat the water and caster sugar in a saucepan and stir in the cocoa powder. Stir until the sugar has dissolved.
- Stir in the cream and simmer for 2-3 minutes, until the sauce thickens slightly.
- To serve, drizzle the chocolate sauce over the soufflés.