Melt the couverture on the water bath. Peel the ginger and cut into small pieces. Squeeze the oranges and puree the juice with the ginger. Soak the gelatine in a little water according to the instructions on the packet and squeeze it out.
Beat 3 egg yolks and the whole egg with the sugar and the ginger-orange mix on the water bath until the rose. Stir in the soaked gelatin until it is completely dissolved. Then stir in the melted couverture. Beat the mass cold.
While the mass cools, beat the egg whites to a firm snow. Carefully fold the cooled egg yolk mixture into the egg whites, do not stir. Finally, whip the cream until stiff and fold it into the mixture.
Put the mousse in a bowl or several dessert bowls and place in the refrigerator for at least 4 hours.
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