For the gingerbread mousse, first melt the couverture over a water bath. Soak the gelatine in cold water. Cut the gingerbread very finely.
Beat the eggs and egg yolks with the sugar, vanilla sugar and gingerbread spice over a warm water bath. Then beat in a cold water bath until fluffy. Stir in the chocolate coating.
Squeeze the gelatine well. Heat the rum and stir in the gelatine until it has completely dissolved. Stir into the chocolate mixture. Stir in the gingerbread and whipped cream as well.
Pour the gingerbread mousse in portions into glasses or chill in the bowl and later cut out dumplings.