Chocolate passionfruit hot cross bun puddings

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

  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 egg white
  • 1/4 cup caster sugar
  • 200 gram melted, cooled dark or milk chocolate
  • 300 millilitre cream whipped to stiff peaks
  • 4 chocolate hot cross buns, torn
  • pulp from 3 passionfruit
  • whipped cream, to serve


  • 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.