Hot chocolate, pistachio & almond mousse

1. Preheat the oven to 180°C, gas mark 4. Break the chocolate into a large bowl and add the butter. Melt, either in short bursts in the microwave or by resting the bowl over a pan of just-simmering water. Once melted, add the cocoa powder, 40g of the sugar, the egg yolks and 3 tbsp of the cream. Stir gently until evenly mixed.

2. Whisk the egg whites in a thoroughly clean bowl until just peaking. Whisk in the remaining 20g sugar. Fold the egg white mixture into the chocolate until just combined.

3. Spoon into 6 x 200ml individual ovenproof ramekins. Place in a roasting tin or shallow baking tray and bake for about 8-10 minutes until the surface has formed a crust but the mixture feels soft underneath.

4. While baking, whip the remaining cream with the almond extract and 1 tbsp sugar until softly peaking. Transfer the puddings to small serving plates and dust with cocoa powder. Spoon a little cream onto each and serve scattered with pistachio nuts.