Chocolate Île Flotante with Sicilian Pistachios and Hazelnuts

This is a more elegant version of the simple Île Flotante, often called oeuf à la neige, from Alsace, worthy of a four-star dining room. It follows the exact same method. I still prefer quenelling the meringue from spoons, but for a perfect shape, you could fill tin ramekins with the meringue, steam them, then unmold them and set them in the center of the chocolate sauce, topped with nuts and garnished with the micro basil leaves (basil goes beautifully in