Melt the chocolate in a bain marie. Mix the passion fruit pulp with the egg yolks. In a separate bowl, beat the egg whites and the sugar until stiff peaks.
In another bowl, semi whip the double cream and fold in the melted chocolate. Add the egg yolk and passion fruit mixture. Fold this into the beaten egg whites. Store the mousse in the fridge till ready to use.
To make the brandy snap baskets, place the butter, caster sugar and golden syrup in a saucepan and place it over a moderate heat. Stir it regularly with a wooden spoon until the butter and golden syrup have melted and the sugar has dissolved. Leave it to simmer gently for a couple of minutes then remove it from the heat.
Stir in the vanilla essence, brandy and lemon zest, and then gradually mix in the flour until well incorporated. Set the mixture aside for 15 minutes to cool and become firmer.
Preheat an oven to 180 degrees Celsius. Place large spoonfuls of the mixture onto anon stick or well buttered biscuit tray so that you have at least 6, allow plenty of room between each one as they will spread out. With lightly buttered fingers spread the mixture into circles around 5 cm wide. Place the tray in a preheated oven and leave them to cook for 10-15 minutes. The brandy snaps our ready when they have spread out and are a rich golden brown. Remove them from the oven and allow them to cool for 1 minute.
Place 6 dariole, ramekins or small teacups upside down on a work surface. Carefully remove the brandy snaps from the tray (they should be pliable if they aren't return them to the oven for a few minutes), place them on the upturned dariole, ramekin or cup and mould them around it to shape as a basket. Set them aside to harden.
When they are set remove them from the mould and store them in a air tight container until ready to use. Do not store them in the fridge.
Place one brandy snap basket in the centre of a plate. Place a generous scoop of mousse in the middle. Place a little of the passion fruit pulp on top to serve.