Boil some water in a chafing dish and place a metal mixing bowl on the top. Add the chocolate (broken into pieces), the powdered sugar and 100 ml of cream. Let it melt, taking care that the chocolate does not get lumpy. Quickly mix the egg yolks, the vanilla and the styrian pumpkin seed oil into the still warm chocolate.
Whip the cream until it gets stiff.
With a pinch of salt, whip the egg whites, too, until stiff.
First, mix in the whipped cream into the chocolate mass, and then toss very carefully, in 2 or 3 portions, the beaten egg whites as well. Scoop the mousse into 4 glasses and let it cool in the fridge for at least one hour. Before serving, sprinkle it with roughly crumbled wasabi pumpkin seeds.