Preheat oven to 375 Degrees F.

Lightly grease six 3/4 cup ramekins and lightly dust with about 1 tablespoon of the ground pistachios. (This will help the souffle rise.) Place them on a cookie sheet and set aside.

Melt the chocolate in a double boiler over simmering water and stir until smooth and no lumps are left. Remove from heat and let cool slightly.

Meanwhile,beat the egg whites in a large bowl withe a handheld mixer until stiff, then gradually mix in half of the sugar until glossy.

Stir the remaining sugar, egg yolks and corn starch into the cooled chocolate mixture. Gently fold some of the egg white mixture into the chocolate mixture, then fold in the remainder, with the rest of the pistachios. Fill each ramekin to the top and spread to level.

Place in preheated oven and bake for 20 minutes. Remove and dust with cocoa powder and serve immediately.

** Your souffle will fall a bit as it cools.