1.Using a small artist’s brush dipped in melted chocolate, brush a thick, even layer of chocolate inside clean, dry plastic easter egg moulds; set at room temperature. To remove eggs, carefully invert mould onto board and gently tap eggs with finger until the eggs release from the mould. Leave to set at room temperature. Gently remove eggs from moulds.
2.Meanwhile, stir chopped chocolate, butter and pulp in medium heatproof bowl over medium saucepan of simmering water until smooth. Stir in egg yolk. Cool.
3.Beat egg white in small bowl with electric mixer until soft peaks form. Fold egg white and cream into chocolate mixture, in two batches.
4.Divide mousse among eggs. Refrigerate 3 hours or overnight.
5.Serve drizzled with extra passionfruit pulp, if you like.
We used six 6-hole (1 tablespoon/ 20ml) easter egg moulds for this recipe, which are available from specialty cookware shops. Or, make eggs in six batches. You will need about 3 passionfruit for this recipe.Note