1In a small bowl, using an electric mixer, beat 1 egg white until soft peaks form.
2Gradually add ¼ cup caster sugar, beating well after each addition, until very firm and glossy.
3In a large bowl, fold 200 g melted, cooled dark or milk chocolate and 300 ml cream, whipped to stiff peaks, together until smooth.
4Using a metal spoon, lightly fold egg white mixture through.
5Arrange 4 torn chocolate hot cross buns in base on 6 x 250-ml glasses. Top with chocolate mousse.
6Serve dolloped with extra whipped cream and drizzled with pulp from 3 passionfruit.
Photos: Rob Shaw & John Paul Urizar/BauerSyndication.com.au