This recipe first appeared in Woman’s Day.
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Ingredients
Method
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.
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