Break the chocolate into pieces and melt in the microwave for about 3 minutes, or in a bowl over a pan of simmering water.Set the bowl aside, and let the chocolate cool a little.Beat the egg whites until stiff but not dry. Mix the egg yolks into the cooled chocolate, though be gentle to ensure it doesn’t seize. Cut the passionfruit in half and scoop them, juice, pulp, seeds, into the yolk and chocolate mixture, then fold into the egg whites until completely incorporated.Line moulds with a layer of baking chocolate allow to set in fridge. Fill moulds with mousse and drop in a few berries. Refrigerate for atleast 4 hours.Turn out from moulds and decorate with berries . Serve chilled.