For the Christmas mousse, mix the egg yolks, eggs and sugar in a bain-marie until a foamy, slightly thick mixture is formed.
Then beat the egg mixture in a bowl until cold. Soak the gelatin in cold water and then dissolve in warm amaretto liqueur.
Grate the couverture, stir into the egg mixture, also add the orange juice, orange zest, gingerbread crumbs and gelatin.
Mix everything well.
Whip the whipped cream until stiff and fold into the mixture.
Pour the Christmas mousse into dessert glasses and refrigerate overnight.
The Christmas mousse can be sprinkled with cinnamon or dark chocolate shavings before serving.