Melt chocolate in a double-boiler. Remove pan from heat.
In a separate mixing bowl, beat 8 egg yolks with sugar until they are light and thick. Add the chocolate very slowly to the egg mixture with mixer running.
Transfer mixture to a large bowl. Add a dash of cream to chocolate mixture just to temper chocolate.
Beat the rest of the heavy cream in mixer until stiff peaks form. Gently fold whipped cream into chocolate.
Beat 8 egg whites until they are stiff but not dry. Gently fold into chocolate mixture.
Drizzle Stöger Chile Seed Oil over chocolate mousse and stir just to combine. Pour mousse into individual cups or 1 large bowl and refrigerate for at least 4 hours before serving.