Making White Chocolate Mousse with Passion Fruit is a simple process. Follow these steps for a delicious result:

1. Melt the Chocolate: In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave. Stir until smooth, then let it cool slightly.
2. Whip the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form. Be careful not to over-whip; it should be fluffy and airy.
3. Beat the Egg Whites: In another bowl, beat the egg whites until frothy. Gradually add the granulated sugar, continuing to beat until stiff peaks form.
4. Combine Chocolate and Cream: Gently fold the melted white chocolate into the whipped cream until fully combined.
5. Incorporate Egg Whites: Carefully fold the beaten egg whites into the chocolate mixture. Use a spatula to maintain the airy texture.
6. Add Passion Fruit: Gently fold in the passion fruit pulp, ensuring it’s evenly distributed throughout the mousse.
7. Chill: Spoon the mousse into serving cups or bowls. Cover with plastic wrap and refrigerate for at least 2 hours or until set.
8. Serve: Once chilled, garnish with mint leaves and additional passion fruit pulp if desired.

These simple steps will guide you in creating a dessert that is not only delicious but also visually stunning.