- In the top of a double boiler, off the heat, whisk together the eggs, sugar, ginger juice and ground ginger. Place over a pot of simmering water and whisk constantly for 6 to 8 minutes or until the sugar has completely dissolved and the mixture is thick and creamy. Remove from the heat and add the chocolate. Let sit for 2 minutes without stirring. Mix. If the chocolate has not completely melted, place back over the pot of simmering water to melt the chocolate but without heating the mixture too much. Remove from the heat and let sit for 10 minutes. The mixture will be the consistency of a smooth, thick ganache.
- In a bowl, whisk the cream with an electric mixer until firm peaks form. Mix one-third of the whipped cream into the chocolate mixture to loosen and cool the mixture. Using a spatula or whisk, gently fold in the remaining whipped cream.
- Transfer the mousse into a pastry bag fitted with a large star tip. Pipe the mousse into 8 small dessert cups or glasses. Refrigerate for 6 hours or overnight until completely set.
- Meanwhile, in a small pot, cover the kumquat slices with cold water and bring to a boil. Drain and repeat two more times.
- In the same pot, bring the water, sugar, lemon juice, vanilla bean and seeds, and kumquats to a boil. Simmer gently for 15 minutes or until the kumquats are translucent. Let cool. Cover and refrigerate until completely chilled, about 3 hours.
- Garnish the chocolate mousse with the candied kumquats and crumbled cookies.
To get 2 tsp (10) ml of ginger juice, simply grate a 2-inch (5 cm) piece of fresh ginger and press through a fine sieve to extract the juice.