1. COMBINE the chocolate and condensed milk in a small saucepan and stir over a low heat until melted and combined. Transfer to a mixer bowl and chill in the freezer for 20 minutes.
2. BEAT the chocolate mixture with an electric mixer until smooth. Add the cream and beat until thick and creamy. Gently fold through the passionfruit.
3. POUR the mixture into a plastic lined 25cm round cake pan. Cover with plastic and freeze overnight or until firm. Decorate with chocolate curls, slice and serve with a drizzle of extra passionfruit. Serve immediately.