Who knew the humble hot cross bun can be so versatile? They can be used to create these pretty Choc Passionfruit Hot Cross Bun Puddings!
- 1 egg white
- ¼ cup caster sugar
- 200 g dark or milk chocolate
- 300 ml cream
- 4 chocolate hot cross buns
- Chocolate mousse, extra whipped cream, to serve
- 3 passionfruit, pulp
In a small bowl, using an electric mixer, beat 1 egg white until soft peaks form.
Gradually add ¼ cup caster sugar, beating well after each addition, until very firm and glossy.
In a large bowl, fold 200 g melted, cooled dark or milk chocolate and 300 ml cream, whipped to stiff peaks, together until smooth.
Using a metal spoon, lightly fold egg white mixture through.
Arrange 4 torn chocolate hot cross buns in base on 6 x 250-ml glasses. Top with chocolate mousse.
Serve dolloped with extra whipped cream and drizzled with pulp from 3 passionfruit.
Photos: Rob Shaw & John Paul Urizar/BauerSyndication.com.au