Start with the whipped cream. Pour one litre of cream (still cool from the fridge) into a bowl. Add 250 g Zùsto to the cream and immediately begin beating at high speed. Scrape the seeds off a stick of vanilla and add them to the mixture. Keep mixing until the cream is almost completely stiff. Then, at a lower speed (or even manually), work the mixture until the consistency is perfect. Tip: Don’t beat the cream too hard or for too long, otherwise it might separate.
Melt the chocolate in a bowl above a pan with cooking water (a bain-marie).
Meanwhile, begin mixing the egg yolks. Add the remaining 125 g Zùsto after mixing for about a minute.
Stir the whipped cream carefully through the soft chocolate. Distribute the chocolate mousse between six glasses and put them in the fridge for at least one hour. Tip: Finish the chocolate mousse with fresh red fruit for an extra taste experience