Break up the chocolate and place in a bowl with 30ml of the cream and the In A Pickle Passion Fruit Curd. Give it all a good stir, then microwave in thirty second bursts, stirring each time, until melted and smoothly combined ? you may only need to microwave it once or twice.
Separate the eggs, and whisk the yolks until pale yellow and foamy. Beat in the melted chocolate mixture a little bit at a time.
Whisk the remaining 130ml cream until soft peaks form, and then beat into the chocolate mixture.
Whisk the reserved egg whites until stiff, and then add the icing sugar and beat again until smooth and very shiny. Carefully fold into the chocolate mixture ? it?s really important that you fold rather than just stirring, so that you keep all the air bubbles intact. This makes for a really light and fluffy mousse.
Pour into four glasses and place in the fridge to set for at least 3 hours. To serve, top with fresh passion fruit and raspberries.