Method

1. Preheat the oven to 200C/400F/Gas 6.

2. For the soufflés, in a clean, grease-free bowl, whisk the egg whites until stiff peaks form when the whisk is removed.

3. In a separate bowl, beat the egg yolks, sugar and pistachios together.

4. Grease the inside of two small ramekins with butter.

5. Carefully fold the egg whites into the yolk mixture, then spoon into the ramekins.

6. Bake in the oven for 8-10 minutes, or until well risen and set.

7. 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.

8. Stir in the cream and simmer for 2-3 minutes, until the sauce thickens slightly.

9. To serve, drizzle the chocolate sauce over the soufflés.