This deliciously luscious mousse, is complimented perfectly with the tartness of passionfruit.
Place the white chocolate, milk and vanilla in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water.
Heat until the chocolate is just melted, stirring regularly.
Allow to cool for 5 minutes.
Add the egg yolks, beating well after each addition.
Whip the cream in a bowl until soft peaks form then fold through the chocolate mixture until just combined.
Whisk the egg whites in a large, dry, clean stainless steel bowl until soft peaks form.
Using a large metal spoon, fold through the chocolate mixture in two batches.
Divide the mousse between six 250 ml (1 cup) serving dishes.
Cover and chill for 3 to 4 hours, or until set.
Remove from refrigerator and spoon passionfruit on top of the mousse just before serving.