Hot cross buns just got fancy! Pair this iconic Easter treat with chocolate mousse, whipped cream and tangy passionfruit to create these gorgeous puddings. Try for a simple yet impressive dessert
1.In a small bowl, using an electric mixer, beat egg white until soft peaks form. Gradually add caster sugar, beating well after each addition, until very firm and glossy.
2.In a large bowl, fold melted chocolate and cream together until smooth. Using a metal spoon, lightly fold egg white mixture through.
3.Arrange torn chocolate hot cross buns in the base of 6 x 250ml glasses. Top with chocolate mousse. Serve dolloped with extra whipped cream and drizzled with passionfruit pulp.