Chocolate and nut frozen cups

Makes 12

3 egg whites
160g caster sugar
¾ cup cream
60g cocoa powder
75g pistachio nuts, chopped

1. In a large bowl, whisk the egg whites and caster sugar until stiff. In another bowl, beat the cream until stiff. Dissolve the cocoa in a little warm water.
2. Fold the whipped cream into the egg whites with the nuts and cocoa, stir well to combine.
3. Line a 12-hole muffin tin with paper cases, spoon mixture into cases, place in the freezer and allow to set.